Roman Pizza: Features, Dough Recipe, and Top 20 Toppings

What Makes Roman Pizza Special?

Roman pizza, or “pizza romana,” stands out from the classic Neapolitan pizza in several ways:

  1. The Dough: The Roman base is thin, crispy, and slightly dry, unlike the soft and slightly moist Neapolitan style.
  2. Preparation Method: The dough undergoes a long fermentation process, typically at least 24 hours, making it light and airy.
  3. Shape and Size: Roman pizza is often served in rectangular shapes, though round versions are also common.
  4. Variety of Toppings: Pizza romana is celebrated for its wide array of toppings, ranging from vegetables and cheeses to meats and creative combinations like potatoes.

Roman Pizza Dough Recipe

Ingredients:

  • High-protein wheat flour (12–14% protein content) — 500 g
  • Cold water — 350 ml
  • Dry yeast — 3 g (or fresh yeast — 10 g)
  • Salt — 10 g
  • Olive oil — 30 ml

Instructions:

  1. Mixing Ingredients:
    In a large bowl, combine the flour and yeast. Gradually add cold water, mixing continuously. Once the dough starts to form, add salt and olive oil.
  2. Kneading:
    Transfer the dough to a work surface and knead for 10–15 minutes until it becomes elastic and smooth.
  3. Fermentation:
    Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest at room temperature for 1 hour. Then refrigerate for 24–48 hours.
  4. Shaping:
    Take the dough out and let it come to room temperature. Divide into portions and roll to the desired thickness.
  5. Baking:
    Preheat the oven to its highest setting (250–280°C). Bake the base for 5–7 minutes, then add toppings and bake until the cheese melts and the edges turn golden.

20 Best Toppings for Roman Pizza

  1. Margherita: Tomato sauce, mozzarella, basil.
  2. Four Cheeses: Mozzarella, gorgonzola, parmesan, pecorino.
  3. Pepperoni: Tomato sauce, mozzarella, pepperoni.
  4. Capricciosa: Mushrooms, ham, artichokes, olives.
  5. Marinara: Tomato sauce, garlic, oregano, olive oil.
  6. Caesar: Grilled chicken, iceberg lettuce, Caesar dressing, parmesan.
  7. Potato and Rosemary: Thinly sliced potatoes, rosemary, olive oil.
  8. Tuna and Onion: Canned tuna, red onion, capers.
  9. Prosciutto and Arugula: Prosciutto, arugula, parmesan, balsamic glaze.
  10. Salsiccia and Broccoli: Italian sausage, broccoli, mozzarella.
  11. Vegetarian: Roasted peppers, zucchini, eggplant, olive oil.
  12. White Pizza: Creamy sauce, ricotta, spinach, garlic.
  13. Seafood: Shrimp, mussels, squid, garlic.
  14. Pear and Gorgonzola: Slices of pear, gorgonzola, honey.
  15. Diavola: Spicy salami, chili, tomato sauce, mozzarella.
  16. Truffle: Truffle oil, mozzarella, mushrooms.
  17. Fungi: Mixed mushrooms, garlic, thyme, mozzarella.
  18. BBQ Chicken: Chicken pieces, BBQ sauce, red onion.
  19. Hawaiian: Ham and pineapple with an Italian twist.
  20. Chocolate Pizza: Nutella, fruit slices (for dessert).

Tips for the Perfect Roman Pizza

  • Use a pizza stone for even baking.
  • Add cheese 3–4 minutes before finishing to prevent drying.
  • Experiment with flour types: a mix of wheat and semolina adds texture.
  • Allow plenty of time for dough fermentation to enhance flavor.

Conclusion

Roman pizza is a gem for anyone who loves thin, crispy crusts and a variety of flavors. With the right approach and diverse toppings, you can turn an ordinary dinner into a true Italian feast. Try making Roman pizza at home, and it’s sure to become your new favorite!