Pizza alla Romana Recipe

Name: Pizza alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup warm water; 1/4 -ounce, about 2 1/4 teaspoons yeast; 2 teaspoons sugar; 1 cup bread flour; 1 cup all-purpose flour; 2 teaspoons salt; 9 tablespoons extra-virgin olive oil; 2 thin slices prosciutto, cut into thin strips; 6 ounces fresh mozzarella, sliced; 1 large Roma tomato, cored, seeded, and diced; 1/2 teaspoon kosher or sea salt; 1/4 cup roughly chopped basil leaves

Servings: persons

2/3 cup warm water
1/4 -ounce, about 2 1/4 teaspoons yeast
2 teaspoons sugar
1 cup bread flour
1 cup all-purpose flour
2 teaspoons salt
9 tablespoons extra-virgin olive oil
2 thin slices prosciutto, cut into thin strips
6 ounces fresh mozzarella, sliced
1 large Roma tomato, cored, seeded, and diced
1/2 teaspoon kosher or sea salt
1/4 cup roughly chopped basil leaves

1
In the bowl of an electric mixer, combine the water, yeast and sugar; stir to dissolve the sugar and yeast.
2
Set aside until the yeast is bubbly and foamy, 10 to 15 minutes.
3
Add the flour, 1 1/2 teaspoons of the salt and 3 tablespoons of the olive oil to the bowl.
4
Using a dough hook, mix the flour and liquid on low speed until a dough comes together.
5
Increase the speed to medium and allow the mixer to knead the dough for 5 minutes.
6
Remove the dough from the bowl and place in a lightly greased bowl covered with a damp kitchen towel (or plastic wrap), to proof until doubled in size, about 2 hours.
7
Preheat the oven to 450 degrees F.
8
Punch the dough down and place on a lightly oiled 9 1/2-inch by 13-inch sheet pan.
9
Cover with a damp kitchen towel or plastic wrap and allow to double in size again, about 30 to 45 minutes.
10
Using your hands, press the dough so that it fits evenly across the entire pan.
11
Spread the prosciutto strips evenly over the surface of the dough, then top with the sliced mozzarella.
12
Sprinkle the chopped tomatoes over the top then drizzle with the remaining 6 tablespoons of olive oil.
13
Sprinkle the top evenly with basil and the kosher salt and bake until golden brown, about 15 to 17 minutes.
14
Rotate the focaccia half way through the cook time to ensure even browning.
15
Remove from the oven and allow to cool for at least 15 minutes before cutting and serving.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup warm water, 1/4 -ounce, about 2 1/4 teaspoons yeast, 2 teaspoons sugar, 1 cup bread flour, and more.

Yes, Pizza alla Romana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza alla Romana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions