Roman Pizza

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Pizza Party

Rated: 4 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

Cook Time:
15 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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2 (8-ounce) pieces of purchased or homemade pizza dough, recipe follows

1/3 cup homemade or purchased marinara sauce

1/3 cup (lightly packed) shredded smoked mozzarella cheese

1 cup (lightly packed) shredded Fontina cheese

2 ounces mushrooms, thinly sliced

2 ounces pancetta, chopped

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.

Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.

Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.

Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)

2 teaspoons active dry yeast

2 cups all-purpose flour, plus more for kneading

1 teaspoon salt

3 tablespoons olive oil, plus more for bowl

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Yield: 1 (16-ounce) ball of pizza dough

Prep Time: 10 minutes

Inactive PrepTime: 1 hour

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Comments & Reviews

recipe Roman Pizza
Paula Gaithersburg, MD 01-12-2010
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Sticky but solvable
Rated: 5 stars out of 5

The dough is tasty and super easy to mix. There have been many comments made about how sticky the dough is and this makes it... difficult to work with. However, if one wets their hands before handling the dough they can manipulate it easily. Read more
recipe Roman Pizza
Amber Chicago, IL 06-29-2009
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Home Run!
Rated: 5 stars out of 5

I have made this pizza 3 times and it never fails to disappoint. I made it the other night and my husband wants it EVERY... night of the week now. I use the pizza dough that you can find in a can by the cinnamon rolls and find it to be very easy. I cut it in half down the middle (horizontally) so I can get a nice crust all around. The key to this is definitely finding a marinara sauce that you like. I also use the best kind of cheese for this as well (Boar's Head). It is a hit every time! Read more
recipe Roman Pizza
Tracy Boulder, CO 05-22-2009
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Nice flavors.
Rated: 4 stars out of 5

This was tasty! I made a thin crust pizza, used sliced shitake and crimini mushrooms. Used prosciutto, all the flavors were... great. Will make again.Read more
recipe Roman Pizza
bob richmond, ID 05-10-2009
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horrible
Rated: 1 stars out of 5

this sucked
recipe Roman Pizza
Amy Walden, CO 10-07-2008
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High Altitude Compatability?
Rated: 5 stars out of 5

Does anyone know how this recipe works at high altitude or what adjustments need to be made? We live in a tiny town at 8,000... ft with NO good pizza for at least an hour's drive and I would LOVE to have success with this recipe. Thanks.Read more
recipe Roman Pizza
Joe NY, NY 09-30-2008
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I may be missing something?
Rated: 2 stars out of 5

but this does not taste like a Roman pizza I have had in Rome a million times. I tried a recipe with semolina and pastry... flour with the all purpose flour and it came the closest to the roman pizzerias in Trastevere. Read more