Pizzette Rosse Romane
Directions
- 1In a bowl, combine flour, yeast, and salt.
- 2Add water gradually, mixing with your hands until a dough forms.
- 3Add oil and knead the dough until smooth and elastic.
- 4Let the dough rest for half an hour.
- 5Divide the dough into 50-gram balls.
- 6Let the dough balls rise until doubled in size (approximately two hours).
- 7Prepare tomato sauce by mixing tomato passata, oregano, salt, and oil.
- 8Lightly oil a baking sheet.
- 9Roll out the dough balls on a floured surface.
- 10Place the dough on the baking sheet.
- 11Add a spoonful of tomato sauce on each pizza.
- 12Bake the pizzas in the bottom of the oven at maximum power for 7-8 minutes.
- 13Add grated Parmesan cheese.
- 14Bake for another 3 minutes in the upper part of the oven.
- 15Drizzle with a little raw olive oil before serving.
Ingredients
- 500 gr farina 0
- 370 gr acqua
- 10 gr lievito
- 12 gr sale
- 15 gr olio
- 0 semola
- 0 passata di pomodoro
- 0 origano
- 0 sale
- 0 olio
- 0 parmigiano
Equipment
bowlmeasuring cupsspatulabaking sheetkitchen scalegrater
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