Embark on a flavorful journey to the heart of Italy with Roman-style pizza, a culinary gem that epitomizes the rich traditions of Roman cuisine. Known as “Pizza al Taglio” or “Pizza by the Slice,” this unique pizza variant has become a beloved staple in Rome’s bustling pizzerias, quaint bakeries, and lively street corners. Let’s dive into what makes Roman-style pizza a must-try for any pizza aficionado.

Origin:

Roman-style pizza, or “Pizza al Taglio,” hails from Rome, Italy. Its history is as rich as its flavor, and it’s a common sight in the city’s pizzerias, bakeries, and street corners.

Description:

What sets Roman-style pizza apart is its rectangular shape and thick, focaccia-like crust – airy, light, and with a crispy exterior paired with a soft, chewy interior. Its versatility shines in the range of toppings, from traditional to innovative, making it a unique experience compared to its Neapolitan cousin. Typically sold by the slice, cut with scissors, and priced by weight, it’s a convenient and delicious option for those on the go.

Popular Toppings:

The variety of toppings on Roman-style pizza caters to all palates. Favorites include:

• Margherita: A simple yet classic blend of tomato sauce, mozzarella cheese, basil, and olive oil.
• Pepperoni: Spicy pepperoni with tomato sauce, mozzarella, and occasionally red pepper flakes.
• Potato and Rosemary: A harmonious mix of thinly sliced potatoes, rosemary, olive oil, and sea salt.
• Zucchini and Ricotta: Sliced zucchini with creamy ricotta, lemon zest, and black pepper.
• Prosciutto and Arugula: A combination of prosciutto crudo, arugula, Parmesan, and balsamic glaze.

Basic Recipe (Margherita):

Roman Pizza Dough:

Ingredients:

500 grams (about 4 cups) of high-quality bread flour

350 milliliters (about 1.5 cups) of room-temperature water

10 grams (about 2 teaspoons) of salt

2 grams (about 1/2 teaspoon) of active dry yeast

Instructions:

• Prepare the Dough:
  In a mixing bowl, combine the flour and salt. Make a well in the center of the flour.
• Activate the Yeast:
  In a separate bowl, mix the yeast with the room-temperature water. Let it sit for about 5-10 minutes until it becomes frothy.
• Combine and Knead: Pour the yeast mixture into the well you made in the flour. Gradually incorporate the flour into the liquid, mixing until you have a shaggy dough. Turn the dough out onto a floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic.
• First Rise:
  Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for about 4-6 hours or until it has doubled in size. You can also refrigerate the dough and let it rise overnight for better flavor development.
• Shape the Dough:
  After the first rise, gently punch down the dough to release any excess air. Divide the dough into smaller portions, depending on the size of the pizzas you want to make. This recipe should yield about 3-4 individual pizzas.
• Second Rise:
  Preheat your oven as high as it can go, typically around 500°F (260°C) or higher if possible. Roll out each dough ball into a thin circle or oval, depending on your preference, on a well-floured surface. The thinner, the better for Roman-style pizza. Place the rolled-out dough on a baking sheet or pizza peel dusted with semolina or cornmeal to prevent sticking.
• Baking:
  Add your desired toppings sparingly, as Roman-style pizza typically has fewer toppings than other styles. Bake the pizzas in your preheated oven for about 5-8 minutes or until the crust is crispy and golden brown.
• Enjoy:
  Remove the pizzas from the oven, let them cool for a minute, and then slice and serve immediately. Enjoy your homemade traditional Roman pizza!

Pizza Sauce

Ingredients:

1 can (28 ounces) of whole peeled tomatoes (San Marzano tomatoes are ideal)

2-3 cloves of garlic, minced

2 tablespoons of extra-virgin olive oil

1 teaspoon of dried oregano

Salt and freshly ground black pepper to taste

Optional: a pinch of red pepper flakes for a hint of heat

Instructions:

Prepare the Tomatoes:

Pour the contents of the can of whole peeled tomatoes into a bowl. Crush the tomatoes with your hands or use a fork to break them into smaller pieces. It’s okay to leave some texture.

Sauté the Garlic:

In a medium saucepan, heat the olive oil over medium heat.

Add the minced garlic and sauté for about 30 seconds or until fragrant. Be careful not to let it brown, as it can turn bitter.

Add Tomatoes and Seasonings:

Carefully pour the crushed tomatoes into the saucepan with the sautéed garlic.

Sprinkle in the dried oregano and, if desired, a pinch of red pepper flakes for some heat.

Season the sauce with salt and freshly ground black pepper to taste.

Simmer:

Reduce the heat to low, and let the sauce simmer gently for about 15-20 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld together.

Taste and Adjust:

After simmering, taste the sauce and adjust the seasonings to your liking. You can add more salt, pepper, or red pepper flakes if desired.

Cool and Use:

Allow the sauce to cool slightly before using it as a pizza topping. It should be thick and spreadable.

This tomato sauce is perfect for Roman-style pizza due to its simplicity and classic Italian flavors. You can spread it thinly over the pizza dough and top it with your favorite ingredients, like fresh mozzarella, basil, and a drizzle of olive oil, for an authentic Roman pizza experience. Enjoy!

Pizza Ingredients:

Pizza dough (specific to Roman-style pizza, listed above)

1/2 cup tomato sauce (San Marzano tomatoes preferred), listed above

4 ounces fresh mozzarella, sliced or torn

Fresh basil leaves

Extra-virgin olive oil

Salt

Instructions:

Preheat your oven to around 475°F (245°C).

Stretch or roll the dough into a rectangle, about 1/2 inch thick.

Spread tomato sauce evenly, leaving a border.

Add mozzarella cheese.

Scatter torn basil leaves.

Drizzle with olive oil and a pinch of salt.

Bake for 10-15 minutes until golden and crisp.

Let it cool slightly, slice, and enjoy your Roman-style Margherita pizza.

In conclusion, Roman-style pizza is more than just a dish; it’s a celebration of Rome’s culinary heritage. With its distinctive crust and array of toppings, it invites you to experience the essence of Italian cooking. Whether you enjoy it in the bustling streets of Rome or make it in your own kitchen, Roman-style pizza offers a taste of the Eternal City’s rich history and vibrant culinary culture. Why not bring a slice of Rome into your home and savor the unique flavors of this timeless Italian classic?