Roman Pizza
Ingredients
- 500 gWheat flour (sifted)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 30 mlExtra virgin olive oil
- 10 gGray sea salt
- 400 gRound tomato (peeled and crushed)
- 250 gBuffalo milk mozzarella ("di bufala") (thinly sliced)
- 50 gEuropean anchovy (desalted)
- 1 tbspOregano (dried)
- 20 gCapers (rinsed and drained)
Method
A thin, crispy crust that snaps under the knife. The tomatoes are reduced, anchovies provide a salty kick, and the mozzarella is perfectly melted without releasing liquid.
- 1
Mix the wheat flour with the fresh baker's yeast diluted in mineral water. Work the dough with extra virgin olive oil and grey sea salt until it is elastic and smooth.
- 2
Let the dough rest in a mixing bowl covered with a cloth. It must double in volume and become soft to the touch.
- 3
Crush the round tomatoes. Carefully drain the mozzarella to prevent it from soaking the dough during cooking. Rinse and drain the capers.
- 4
Roll out the dough as thinly as possible. Spread with tomato, arrange the mozzarella slices, anchovies, and capers. Sprinkle with oregano.
- 5
Bake in a very hot oven. The crust should be golden and stiff, the cheese should bubble without browning excessively.
Frequently asked questions
How do you get this dish right?
- For a truly crispy crust, use a pizza stone preheated for 45 minutes.
- Don't overload the pizza with tomato, or the center will stay soft.
How long does this dish keep?
Eat immediately to preserve the crunch. Raw dough keeps for 24h in the fridge.
