the red pizzette of Rome, yes those very ones from the legendary 80s, I used to eat them all the time during school recess. Beautiful with lots of tomato, crispy and a bit charred, in short, if you have never tried them, here is a recipe that will win you over from the first bite. If one day you find yourself passing through Rome, you absolutely must eat the Roman white pizza and these fabulous pizzette, or you can try to make them yourself. Now let’s see what we need to make the red pizzette of Rome.
DON’T MISS THESE RECIPES THEY ARE FABULOUS
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
LET’S SEE WHAT WE NEED TO MAKE THE RED PIZZETTE OF ROME
- 2 1/2 cups all-purpose flour
- 1 2/3 cups semolina flour
- 2 1/2 tsp fresh yeast
- 1 tbsp extra virgin olive oil
- 1/2 teaspoon salt
- 1 1/3 cups water
- 14 oz tomato sauce (or pulp)
- oil (as needed)
- salt (as needed)
- oregano (as needed)
Steps
LET’S PREPARE THE RED PIZZETTE OF ROME
To make the red pizzette of Rome, dissolve the yeast in a bowl with water, add the flour a little at a time, then the salt. Form a nice dough ball, cover it, and let it rise. Once risen, divide it into pieces, I made eight, but you decide the size. Flatten each piece and form a medium-sized pizzette, place them on a baking sheet lined with parchment paper. In a bowl, season the tomato with salt, oil, and oregano. Now top the pizzette with tomato, they must be entirely covered including the edges, add more oregano, and bake at 350°F for about 20 minutes. Remove from the oven and enjoy the spectacular red pizzette of Rome.
