Pizza Rossa Alla Romana (Roman Red Pizza)

Consider adding fresh basil or arugula on top after baking.

For extra texture, preheat your baking stone or baking sheet for at least 30 minutes before placing the pizza on it.

If you're using toppings that release moisture (like vegetables), try pre-cooking them briefly to avoid a soggy crust.

Try different shapes: while Roman pizza is traditionally rectangular, you can make it round if you prefer.

Use a pizza cutter or sharp knife to slice your pizza easily without losing its shape.

Remember to keep your dough and workspace floured to avoid sticking but don't over-flour the dough itself.

For a more authentic Roman experience, serve your pizza with a drizzle of olive oil or balsamic vinegar before serving.

Can I use all-purpose flour instead of bread flour?

All-purpose flour can be used, but it will yield a less chewy and slightly softer crust compared to bread flour.

Why do I need to let the dough rise in a marked container?

Marking the container helps you visually track the dough's rise, making sure it has expanded properly before baking. It shouldn't just rise; it should triple in volume for optimal texture.

What type of baking stone is best for pizza?

A ceramic or cordierite baking stone works well because it retains heat and helps create a crispy crust.

Can I bake the pizza on a baking sheet instead of a baking stone?

You can use a baking sheet, but the crust may not be as crispy. Preheat the baking sheet in the oven before placing the pizza on it for better results.

Can I make the pizza dough ahead of time?

You can prepare the dough and let it rise, then refrigerate it overnight for up to 24 hours. Just let it come to room temperature before shaping.

How do I prevent the dough from becoming too sticky while handling?

Dust your hands and the counter with flour to help manage the stickiness. It's important not to add too much extra flour as this can alter the dough's texture.

What can I use if I don't have a baker's peel?

You can use the back of a rimless baking sheet or a flat cutting board dusted with flour instead.

Can I add different toppings to my Roman pizza?

You can add a variety of toppings such as vegetables, cured meats, cheeses, or fresh herbs, but keep in mind that traditional Roman pizza is often kept simple.

What should I do if my pizza dough didn't rise well?

If your dough didn't rise, it may not have been warm enough or the yeast may have been expired. If you suspect the yeast is the issue, try making a new batch with fresh yeast.

How do I store leftover pizza?

Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

Can Roman pizza be frozen?

You can freeze baked or unbaked pizza. For baked pizza, let it cool completely, then wrap it tightly and store it in the freezer for up to 2 months. For unbaked, freeze the shaped, topped pizza on the baking peel before wrapping after solidifying.

How do I reheat the pizza?

If refrigerated, heat it in the oven at 375 degrees F for 8-10 minutes or until hot. It can also be reheated in a skillet or the microwave. If frozen (baked), heat it at 425 degrees F for 10 minutes. If unbaked, let it sit at room temp for 15 minutes then bake at 450 degrees F for 15-20 minutes.

Large Mixing Bowl: For combining the water, yeast, flour, and salt to form the dough.

Stand Mixer with Dough Hook: If kneading by machine, a stand mixer fitted with a dough hook is necessary to achieve the proper dough consistency.

Rubber Spatula: Used for scraping down the sides of the mixing bowl and the dough hook during the kneading process to make sure all ingredients are well incorporated.

Measuring Cups and Spoons: For measuring ingredients like the water, yeast, and flour.

Plastic Wrap: To cover the dough while it rests on the counter after shaping.

Baking Stone: For baking the pizza, it helps achieve a crispy crust.

Baker's Peel or Rimless Baking Sheet: Used to transfer the shaped pizza into the oven, helping to slide the pizza onto the hot baking stone without affecting the shape.

Bench Scraper or Chef's Knife: For dividing the dough into equal pieces and shaping it without tearing.

Food Processor or Food Mill: For pureeing the tomatoes smoothly.

Pastry Brush: To apply olive oil to the stretched pizza dough.

Masking Tape: For marking the container to track the dough's rise.

Fresh Basil Pesto: Drizzle some of this vibrant pesto on top of a slice of pizza to add to the flavor.

Ricotta Cheese: A simple schmear of fresh ricotta cheese over the hot pizza right before serving adds a creamy and cool contrast to the warm, slightly tangy tomato sauce.

Spicy Olive Oil: Serve with a small dish of infused olive oil with red pepper flakes for those who like a bit of heat. It enhances the rich flavors of the pizza while adding a zesty kick.

Arugula Salad: A light, peppery arugula salad with a citrus vinaigrette can balance the richness of the pizza.

Balsamic Reduction: Drizzle a balsamic reduction over the pizza or use it as a dipping sauce.

Prosciutto: A few slices of thinly cured prosciutto on top after baking can add a upscale touch. The salty, savory flavor pairs excellently with the sweetness of the tomato sauce.

Grilled Shrimp: Skewer and grill some marinated shrimp as a side. Their slightly smoky, briny flavor works well with a pizza.

Cheese Platter: Present a simple cheese platter with different cheeses like pecorino, mozzarella, and gorgonzola. These can be enjoyed with the pizza and provide varying textures and flavors alongside the tomato richness.

Wine Pairings
Chianti: This classic Italian red will bring out the flavors in your simple tomato sauce. Look for one that's bright and cherry-forward with a hint of earthiness.

Sangiovese: Similar to Chianti but with a bit more complexity, a Sangiovese could offer flavors of ripe cherries and fresh herbs, complementing the pizza without being too heavy on the palate.

Vermentino: If you're leaning towards white wine, a crisp Vermentino will do wonders here. Its zesty acidity and herbal notes pair well with the simple pizza.

Other Alcohol Pairings
Negroni: This cocktail, with its blend of gin, Campari, and sweet vermouth, brings a bitterness and depth that can accentuate the sweetness of the tomatoes.

Italian Lager: A nice, crisp Italian lager will keep things light and refreshing, perfect for balancing the hearty pizza. You want one that's not too heavy but has just enough maltiness to make it satisfying.

Aperol Spritz: This playful drink offers a bubbly brightness that will enhance your pizza experience, with a touch of sweetness and a hint of bitterness.

Non-Alcoholic Pairings
Sparkling Water with Lemon: A fancy touch, sparkling water will cleanse your palate and the lemon adds a zing that brightens everything up.

Tomato Juice: It sounds odd, but a well-seasoned tomato juice can actually be a nice match here.

Iced Tea: Go for an unsweetened iced tea, preferably with a hint of citrus. Its refreshing qualities will keep you cool while you enjoy that hot slice.