Roman Pizza


This pizza reminds me of my first trip to Rome. The streets are littered with ‘Pizza al Taglio’ places, ‘pizza by the slice’ in English. These places often do the traditional square pizza native to the city, charging by weight instead of a set price, here’s how you can create a slice of Rome in your kitchen

Roman Pizza
Serves 2
  1. 500g Strong white flour, plus extra for dusting
  2. 7g Dried yeast
  3. 1 tsp. Fine salt
  4. 275ml Warm water
  5. 200g Mozzarella, grated
  6. 4 tbsp. Tomato puree
  7. 50g Parmesan, grated
  8. 100g Pepperoni
  9. Handful of fresh rocket leaves, washed
  1. Preheat the oven to 220C.
  2. Place the flour into a large bowl and add the yeast to one side of the bowl and the salt to the other. Pour in the water a little at a time, mixing with your hands until a dough forms. Lightly flour a work surface and tip the contents of the bowl out. Knead the dough for 8-10 minutes or until smooth and elastic in feel. Place the dough back in the bowl and cover with cling film. Leave in a warm draught-free place to rise for an hour or until doubled in size.
  3. Add a dusting of flour to two rectangular baking trays. Remove the cling film and knock the air out of the dough by punching down onto it with your fists. Divide the dough into two and using a rolling pin, make two rectangles roughly the same size as the trays. Lay each rectangle into the tray and stretch the dough to reach all the corners.
  4. Pour 2 tbsp. of water into a bowl and add the tomato puree, mix to form a loose paste. Using the back of a spoon or a pastry brush, coat the dough with the tomato paste. Top the dough with grated mozzarella and parmesan finishing with slices of pepperoni. Bake in the oven for 10-15mins or until the crust is golden brown and the cheese has melted to a golden colour.
  5. Remove the pizza’s from the tray’s and using a pizza wheel, neaten the edges into a perfect rectangle. Scatter over a little fresh rocket and serve.
Artisan Traveller


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