Pizza alla Romana


Pizza alla romana (also known as “scrocchiarella” or crunchy), differs from the Neapolitan style dough because of a lower hydration (the percentage of water per kilo of flour is around 55%, resulting in a less fluffy pizza) and the presence of oil. The dough is worked at room temperature and, if desired, also left to rise inside the fridge. The disks of dough are expanded by using a rolling pin, are thinner than the Neapolitan ones, and present almost a non-existent crust. It is cooked for longer at lower temperatures (320°-350° C) and it is served with an array of condiments.


1 ltr. of Water
1.8 kg of Flour
2 gr. dry Yeast
35 gr. Salt
20 gr. EVOO

Pour the flour, water and yeast into a mixer bowl, and start kneed with a dough hook, until all the ingredients have been amalgamated. Add the salt, continue mixing for a few minutes, and once the salt is integrated in the dough, start adding the oil, slowly. Work the dough until it is smooth and elastic, remove from the bowl, place in a container, close it and store in the fridge for around 20 hours.

Divide the dough in portions of about 180gr. each, place in proofing box and let rest for around 3 hours.

Using a rolling pin and plenty of flour, stretch the dough to a thin disk, add tomato, mozzarella and cook at around 350 degrees for 2 to 3 minutes.

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