The low and crispy red pizza, the famous pizza from my city Rome. It’s an absolutely fantastic pizza, low, crispy, full of tomato, and almost without crust. In Rome, this fabulous red pizza can be found in several bakeries, but the best, in my opinion unique and inimitable, is found in the famous Roscioli bakery at Campo De Fiori. Making it at home isn’t difficult; it certainly will never be like the bakery’s, but I assure you it’s really very good. Actually, the original recipe should rest in the fridge overnight, but I wanted to try the dough from the Red Pizzas of Rome and the result was surprising: low, crispy, full of tomato, without crust, and dry underneath, simply a spectacle that I recommend trying. Now let’s see what we need and how to prepare the low and crispy red pizza.
DON’T MISS THESE FABULOUS RECIPES
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LOW AND CRISPY RED PIZZA HERE ARE THE INGREDIENTS TO PREPARE IT AT HOME
- 2 1/2 cups all-purpose flour
- 1 1/2 cups semolina flour
- 1 tbsp extra virgin olive oil
- 2 tsp fresh yeast
- 1/2 tsp salt
- 1 1/2 cups water
- 14 oz tomato puree or pulp
- salt (to taste)
- extra virgin olive oil (to taste)
- oregano (to taste)
Steps
LET’S PREPARE THE RED PIZZA
To make the red pizza, dissolve the yeast in a bowl with the water, add the flour little by little, and then the salt. Form a nice dough ball, cover it, and let it rise. Once ready, take the dough and place it on a work surface floured with semolina, flatten it with your hands, and then transfer it to a baking sheet greased with oil and floured with semolina, spread the tomato over the entire surface of the dough until covering the whole edge, adjust with salt, oil, and oregano, and bake at 392°F for about 20 minutes, but adjust according to your oven. Remove from the oven and enjoy this wonder.
