Roma-style Pizza
Roma-style Pizza
Ingredients
For the Dough
- 500 g Double O flour
- 7 g instant dry yeast
- 10 g salt
- 300 ml water
- 30 ml extra virgin olive oil, plus more for the dish and baking sheet
For the Sauce
- 400 g Tomato Passata
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano, plus more for topping
- 1/2 teaspoon salt, as needed
Instructions
- 1
In a clear glass bowl, combine the Double O flour, instant dry yeast, and salt. Stir the dry ingredients briefly with a wooden spoon.
⏱️ 2 min
- 2
Pour 200 ml of water into the bowl with the dry ingredients. Stir the mixture with the wooden spoon, then add the remaining 100 ml of water. Continue stirring and then mix by hand until a rough dough forms.
⏱️ 3 min
- 3
Transfer the dough to a wooden surface that has been lightly dusted with flour. Pour 30 ml of extra virgin olive oil over the dough. Knead the dough by hand for about 10 minutes, working the olive oil into the dough until it becomes smooth.
⏱️ 10 min
- 4
Place the kneaded dough into a glass baking dish containing a drizzle of extra virgin olive oil. Cover the dish with a white cloth and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 5 min
- 5
While the dough is rising, prepare the sauce. In a separate clear glass bowl, combine the Tomato Passata. Drizzle 2 tablespoons of extra virgin olive oil into the passata. Sprinkle 1 teaspoon of dried oregano into the sauce. Add 1/2 teaspoon of salt, or to taste. Mix all the sauce ingredients thoroughly with a spoon until well combined. Taste the sauce for seasoning and adjust if necessary.
⏱️ 5 min
- 6
Preheat your oven to 220°C (425°F). Remove the cloth from the risen dough. Take the dough out of the glass dish and place it on a floured wooden surface. Using a knife, cut the dough into two equal pieces.
⏱️ 2 min•🌡️ 220
- 7
Roll out each piece of dough with a rolling pin to create an elongated, flat shape, approximately 30 cm long and 15 cm wide. Pour a generous amount of extra virgin olive oil onto a dark metal baking sheet and spread it evenly across the surface. Carefully transfer the two rolled-out dough pieces onto the oiled baking sheet.
⏱️ 5 min
- 8
Using a spoon, spread about half of the prepared tomato sauce generously over each dough piece, leaving a small border around the edges.
⏱️ 2 min
- 9
Place the baking sheet with the sauced pizzas into the preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden and crispy.
⏱️ 12 min•🌡️ 220
- 10
Remove the partially baked pizzas from the oven. Spoon more of the prepared tomato sauce onto each pizza and spread it to form a second layer. Drizzle a little extra virgin olive oil over the pizzas. Sprinkle more dried oregano over the pizzas.
⏱️ 3 min
- 11
Return the pizzas to the oven for just a few minutes (3-5 minutes) to complete baking, until the crust is deeply golden and the sauce is bubbling.
⏱️ 5 min•🌡️ 220
- 12
Once baked, remove the finished pizzas from the oven. Using tongs, transfer the pizzas from the baking sheet to a metal cooling rack placed on a wooden board. The pizzas are now ready to be enjoyed.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roma-style Pizza
For the Dough
- 500 g Double O flour
- 7 g instant dry yeast
- 10 g salt
- 300 ml water
- 30 ml extra virgin olive oil, plus more for the dish and baking sheet
For the Sauce
- 400 g Tomato Passata
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano, plus more for topping
- 1/2 teaspoon salt, as needed
Instructions
- 1
In a clear glass bowl, combine the Double O flour, instant dry yeast, and salt. Stir the dry ingredients briefly with a wooden spoon.
⏱️ 2 min - 2
Pour 200 ml of water into the bowl with the dry ingredients. Stir the mixture with the wooden spoon, then add the remaining 100 ml of water. Continue stirring and then mix by hand until a rough dough forms.
⏱️ 3 min - 3
Transfer the dough to a wooden surface that has been lightly dusted with flour. Pour 30 ml of extra virgin olive oil over the dough. Knead the dough by hand for about 10 minutes, working the olive oil into the dough until it becomes smooth.
⏱️ 10 min - 4
Place the kneaded dough into a glass baking dish containing a drizzle of extra virgin olive oil. Cover the dish with a white cloth and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 5 min - 5
While the dough is rising, prepare the sauce. In a separate clear glass bowl, combine the Tomato Passata. Drizzle 2 tablespoons of extra virgin olive oil into the passata. Sprinkle 1 teaspoon of dried oregano into the sauce. Add 1/2 teaspoon of salt, or to taste. Mix all the sauce ingredients thoroughly with a spoon until well combined. Taste the sauce for seasoning and adjust if necessary.
⏱️ 5 min - 6
Preheat your oven to 220°C (425°F). Remove the cloth from the risen dough. Take the dough out of the glass dish and place it on a floured wooden surface. Using a knife, cut the dough into two equal pieces.
⏱️ 2 min•🌡️ 220 - 7
Roll out each piece of dough with a rolling pin to create an elongated, flat shape, approximately 30 cm long and 15 cm wide. Pour a generous amount of extra virgin olive oil onto a dark metal baking sheet and spread it evenly across the surface. Carefully transfer the two rolled-out dough pieces onto the oiled baking sheet.
⏱️ 5 min - 8
Using a spoon, spread about half of the prepared tomato sauce generously over each dough piece, leaving a small border around the edges.
⏱️ 2 min - 9
Place the baking sheet with the sauced pizzas into the preheated oven. Bake for 10-12 minutes, or until the edges are lightly golden and crispy.
⏱️ 12 min•🌡️ 220 - 10
Remove the partially baked pizzas from the oven. Spoon more of the prepared tomato sauce onto each pizza and spread it to form a second layer. Drizzle a little extra virgin olive oil over the pizzas. Sprinkle more dried oregano over the pizzas.
⏱️ 3 min - 11
Return the pizzas to the oven for just a few minutes (3-5 minutes) to complete baking, until the crust is deeply golden and the sauce is bubbling.
⏱️ 5 min•🌡️ 220 - 12
Once baked, remove the finished pizzas from the oven. Using tongs, transfer the pizzas from the baking sheet to a metal cooling rack placed on a wooden board. The pizzas are now ready to be enjoyed.
⏱️ 2 min