For those enchanted by the artistry of Italian culinary tradition, delving into the world of pizza introduces the intriguing saga of the Roman-style pizza or “pizza al taglio”. This variant presents a canvas of flavors distinct to the streets of Rome, echoing a tale steeped in the essence of traditional Italian gastronomy.
What is roman style pizza?
Roman-style pizza, also known as “pizza al taglio,” is a type of pizza that originated in Rome. It is characterized by a rectangular or square shape with a thin crust .
The dough is typically made with higher hydration and allowed to ferment for an extended period, resulting in a light, airy, and crisp crust.
Unraveling the Origins of ancient Roman Pizza
The saga of Roman-style pizza, also known as ‘pizza alla romana’ in Italy, signifies the fusion of history and innovation. The birth of pizza by the slice took place in Rome in the 70s , thanks to some pizza chefs who began to experiment with lighter variations of the more familiar round, thin-crust Neapolitan pizza.
Savoring the Distinctions Between Roman-Style and Neapolitan Pizzas
While the Neapolitan pizza prides itself on its thinner crust and circular shape, the Roman-style pizza stands as a testament to diversity with its rectangular, slice-by-slice presentation .These culinary cousins differ in serving style, cooking duration, and ingredient variations, showcasing the unique nuances of each city’s gastronomic heritage.
Crafting the Perfect Roman-Style Pizza
Mastering the art of creating an impeccable Roman-style pizza demands a meticulous balance between dough preparation, ingredient selection, and precise baking techniques.
The extended leavening process allows for a thicker, yet delicately airy base, ensuring a unique texture with every bite.
Crafting a delightful Roman-style pizza requires a masterful blend of quality ingredients and the right approach in dough preparation . Here’s a fundamental recipe for an authentic Roman pizza:
- 500g of type 00 flour
- 350ml of water
- 10g of salt
- 5g of fresh brewer’s yeast
- Extra virgin olive oil
- In a large bowl, mix the flour with yeast dissolved in lukewarm water and a pinch of salt.
- Work the dough well until it reaches an elastic and compact consistency.
- Let the dough rise, covered with a damp cloth, in a warm place for about two hours or until it doubles in size.
- After the rising time, roll out the dough on an oiled baking sheet with extra virgin olive oil, giving the pizza its characteristic rectangular shape.
- Season the pizza base with the ingredients found in the next chapter. Choose your favorite flavor or try them all!
- Bake in a preheated oven at 220°C (430°F) for about 20-25 minutes or until the crust turns golden brown.
Roman pizza recipes: 3 flavors to fill your sliced pizza
Now that our dough is ready. Before putting our Roman pizza in the oven, all we have to do is fill it!
A classic condiment, which both adults and children like.
- Tomato sauce
- Mozzarella cheese
- a little bit of oil
- fresh basil
Spread the sauce on the pizza base with a spoon and add the sliced mozzarella. Add a drizzle of oil, fresh basil to taste and bake. Basil can also be added at the end of cooking.
Pizza with potatoes
The kids go crazy for it. To make it tastier you can also add wusterl or mozzarella.
- sliced potatoes
- a little bit of oil
Cover the pizza base with a layer of sliced potatoes. Add a drizzle of oil and the rosemary.
Crouton, known as Crostino
- Mozzarella cheese
- baked ham
Cover the pizza base with mozzarella and add the sliced baked ham.
This classic recipes captures the essence of traditional Roman-style pizza , offering an authentic experience of genuine Italian pizzas right in the comfort of your kitchen.
Enjoy your meal!
Embrace the Richness of Authentic Italian Gastronomy
Immerse yourself in the world of authentic Italian cuisine and refine your culinary skills under the guidance of experienced chefs . Discover the heritage of Italian gastronomy in our Pizza-classes , where every slice of pizza embodies funny moments and centuries of culinary artistry.