Pizza from Lazio and the region’s capital, Rome, is traditionally thin and crisp.
Follow our step-by-step instructions to prepare Roman-style pizza at home, with toppings like anchovies and capers.
- 2 lb Italian “00” flour or all-purpose flour
- 1 oz fresh yeast
- 2 cups water
- ¾ oz salt
- ⅜ oz sugar
- ⅝ lb mozzarella cheese
- 7 leaves of basil
- 1 lb canned tomatoes
- 3 oz desalted capers
- 20 anchovies in oil
- salt to taste
- extra virgin olive oil to taste
Make a mound of flour on the working table and pour the yeast you have melted in a little water in the centre.
Start kneading, add the salt.
Knead until you have a smooth dough that is elastic in texture.
Set aside for a few minutes, then separate into small rolls and allow to leaven.
Once the dough has leavened, roll out into regular-shaped disks.
Spoon the fresh tomato sauce onto the disks, raw and pureed, season with salt, pepper and basil.
Sprinkle diced mozzarella on the disks and drizzle some olive oil over them.
Drop anchovies and capers evenly over the disks, in oven at 428 F.
Remove from oven when outer surface of the dough is crisp and golden.
The quantities to prepare the dough here indicated could slightly vary according to type of flour you will use.
So keep some extra flour and water aside, in order to add them to the dough when necessary to gain the right consistency, which is a smooth and elastic dough, easy to clean off the hands and the working table.
Source: Academia Barilla
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