Roman Pizza

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The crust was really hard to work with, it didn't roll out easily and it was dry. I used my kitchen aid with the dough hook, not a food processor so I don't know if that had anything to do with it. I've made bread and pizza crust a hundred times before that way and had no problems but perhaps this recipe with so little water you need to use a food processor? I live at higher but not high altitude and it's a desert climate so that may be it too. The cheese and pancetta combo is nice!

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The first time the dough was too dry, second time i doubled the amount of water, could be the brand of flour i used

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This pizza is quick and easy enough for weeknight dinner (with a little preplanning for the dough and has loads of flavor. The dough is very simple to make and rolls out nice and thin. We make the long rectangular shape and it's when cut into slices makes for easy handling for the kids. The flavor combination is excellent. The smokey mozz and salty pancetta go together well. There isn't a lot of flavor in the crust, so try to use flavorful toppings. We've made it with bacan and regular mozz as well - tastes good, but we prefer the orginal.

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This was my first pizza dough from scratch and it was a success! I made a second batch with 1/2 whole wheat flour and it was harder and very crunchy. Will just use white flour from now on.

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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.

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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!

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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.

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this sucked

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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.

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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.