Roman Style Thin Crust Pizza Recipe

Roman Thin Crust Pizza Recipe

Thin Crust Roman Pizza Recipe
, a Classic from the Eternal City
5 out of 5
stars based on 12 ratings.

Roman Style Thin Crust Pizza Recipe from Paggi Pazzo

Roman Thin Crust Pizza Recipe
Published: October 24, 2011

Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
Yield: 8 slices
Calories per serving: 257
Fat per serving: 16.7g


  • 10-12 ounces crushed tomatoes (San Marzano)
  • 3-4 ounces fresh mozzarella
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 fresh basil leaves
  • 1 3/4 cups Molino Caputo tipo 00 flour
  • 1 3/4 cups Moretti Semolina flour
  • 1 teaspoon yeast
  • 1 cupwater
  • 1 teaspoon of salt and pepper
  • 6 thin slices pancetta
  • 1/4 cup porcini mushrooms

Cooking Directions

  1. In order to make dough, heat water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
  2. Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
  3. Add Molino Caputo tipo 00 & Moretti Semolina flour to bowl and mix together well. Then add water with the yeast, olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance (add more water or olive oil if dough is not sticking)
  4. Place dough on a cutting board or cooking sheet and cover all sides with a little flour, then cover with a damp towel or plastic wrap and place under a bowl for at least 3 hours (recipe is for 4 pizza doughs so freeze extra doughs). Click here for Roman pizza dough recipe
  5. Shape and kneed dough and shape into 3 round balls (you can freeze what you do not plan to cook/grill)
  6. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
  7. Add garlic and 1 chopped basil leaf for 3 minutes
  8. Add crushed tomatoes, salt and pepper
  9. Let cook for 30 minutes at low heat and preheat oven to 500 degrees
  10. Lightly brush pizza stone with olive oil
  11. Add dough onto pizza stone and dress very lightly with sauce and 1 finely chopped basil leaf
  12. Add chopped fresh mozzarella (not sliced) on top of sauce, then thin sliced pancetta and chopped porcini mushrooms
  13. Put thin crust pizza into oven and cook for 10-12 minutes
  14. Remove from oven and let rest for 5 minutes then cut slices and serve

Let it Rip!

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