Roman pizza, also known as pizza al taglio or al trancio, is renowned for its unique taste and distinctive appearance. The elongated pizza sold in slices on the streets of Rome and other surrounding cities is an integral part of Italy’s culinary heritage.
Ingredients
Dough
- Italian type 00 flour – 270 g
- Water – 160 ml
- Olive oil – 20 ml
- Salt – 5 g
- Sugar – 5 g
- Fresh yeast – 5 g
Toppings
- Water – 1000 ml
- Potatoes – 300 g
- Extra virgin olive oil – 60 ml
- Salt – 10 g
- Fresh rosemary – 4 sprigs
- Black pepper – 1 piece
Preparation
Dough:
Step 1: Prepare the Base Dissolve the sugar in warm water in a small bowl, then add the yeast and mix. In a large bowl, combine the flour (250 g) and salt, then add the yeast mixture and olive oil. Mix well.
Step 2: Transfer the Dough onto a Work Surface Sprinkle a work surface with flour (about 10 g), then place the dough on it and start kneading.
Knead the dough for 7 minutes until it becomes smooth and elastic.
Step 3: Transfer the Dough to a Bowl Grease a bowl with olive oil, then place the dough in it. Cover with a towel.
Step 4: Let the Dough Rise Leave the dough in a warm place for 1.5 hours.
Step 5: Arrange the Dough on a Baking Sheet Gently roll out the dough, then place it on a baking sheet dusted with flour. Cover again and let it rise for another 20 minutes.
Toppings:
Step 1: Prepare the Potatoes Peel and thinly slice the potatoes, then soak them in a bowl filled with a liter of water. Add salt and wait until they soften. Then drain them carefully, pat dry, and mix with olive oil.
Step 2: Arrange the Toppings on the Dough Stretch the dough lengthwise along the baking sheet, then gently press it with your fingers. Place potato slices on top, then sprinkle the entire surface of the pizza with rosemary. Finally, drizzle with olive oil and season.
Step 3: Bake the Pizza Place the prepared pizza con patate in the oven and bake for 20-25 minutes until golden brown.
