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

Ingredients

  • 10-12 ounces crushed tomatoes (San Marzano)
  • 3-4 ounces fresh mozzarella
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 fresh basil leaves
  • 6 ounces fresh dough
  • handful of flour
  • 1 teaspoon of salt and pepper
  • 6 thin slices pancetta
  • 1/4 cup porcini mushrooms

Cooking Directions

  1. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
  2. Add garlic and 1 chopped basil leaf for 3 minutes
  3. Add crushed tomatoes, salt and pepper
  4. Let cook for 30 minutes at low heat and preheat oven to 500 degrees
  5. Begin to poke and stretch dough slowly to flatten out, then use dough roller on both sides repeatedly until dough is extremely thin (store bought or homemade dough)
  6. Lightly brush pizza stone with olive oil
  7. Add dough onto pizza stone and dress very lightly with sauce and 1 finely chopped basil leaf
  8. Add chopped fresh mozzarella (not sliced) on top of sauce, then thin sliced pancetta and chopped porcini mushrooms
  9. Put thin crust pizza into oven and cook for 10-12 minutes
  10. Remove from oven and let rest for 5 minutes then cut slices and serve

Let it Rip!

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