Roman Pizza

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.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 718
• Protein: 27 g
• Carbs: 99 g
• Fat: 24 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 30 ml Extra virgin olive oil
• 10 g Gray sea salt
• 400 g Round tomato ( peeled and crushed )
• 250 g Buffalo milk mozzarella ("di bufala") ( thinly sliced )
• 50 g European anchovy ( desalted )
• 1 tbsp Oregano ( dried )
• 20 g Capers ( rinsed and drained )

Instructions

1. Dough kneading

   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. First rise

   Let the dough rest in a mixing bowl covered with a cloth. It must double in volume and become soft to the touch.

3. Topping preparation

   Crush the round tomatoes. Carefully drain the mozzarella to prevent it from soaking the dough during cooking. Rinse and drain the capers.

4. Rolling and assembly

   Roll out the dough as thinly as possible. Spread with tomato, arrange the mozzarella slices, anchovies, and capers. Sprinkle with oregano.

5. High-heat baking

   Bake in a very hot oven. The crust should be golden and stiff, the cheese should bubble without browning excessively.

Chef's tips

• 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.

Storage

Eat immediately to preserve the crunch. Raw dough keeps for 24h in the fridge.