In Rome, it is called pizza alla napoletana. In Naples, where all pizza is alla napoletana, it is called alla romana.
- 1 garlic clove
- all-purpose flour for dusting
- Pizza Dough for one 9-inch pizza
- 1/2 cup Tomato Passata
- a pinch dried oregano, crumbled
- 1 tablespoon extra-virgin olive oil
- At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed “quarry” tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°F-550°F).
- Thinly slice garlic. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)
- Dust a baker’s peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with Tomato Passata, spreading with back of a spoon to within 1/2 inch of edge. Scatter garlic and oregano over sauce and drizzle with oil.
- Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board.
- Cut pizza into wedges and serve immediately.
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