CRUNCHY ROMAN PIZZETTE, easy to prepare, perfect for a tasty dinner or for an appetizer with leavened dough, crispy and fragrant red pizzette like from the bakery.
I had some leftover pizza dough and instead of throwing it away or making the usual tray, I prepared the crunchy Roman pizzette, the low, thin, and super crunchy ones you find in the bakeries of Rome, good times when I lived there.
Result? Homemade red pizzette, light, fragrant, and one leads to another.
This is the classic Roman buffet pizzette recipe, perfect for an appetizer with friends, a birthday party, or a quick dinner when you don’t feel like cooking but want something good.
They are made with leavened pizza dough, few ingredients and a smart cooking method that makes them crunchy outside and just right soft inside.
Another plus: they are a vegetarian recipe, inspired by the Mediterranean cuisine, simple and stress-free.
The red Roman pizzette are also ideal to prepare in advance, they store well and become crunchy again with a blast in the oven. Perfect for buffets, appetizers, savory snacks, and brunch.
Join me in the kitchen today for crunchy Roman pizzette.
- Difficulty: Very easy
- Cost: Very affordable
- Portions: 7
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups flour (the one you usually use, strong flour)
- 2/3 cup water
- 1 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1 tsp fresh yeast
- tomato sauce
- extra virgin olive oil
- dried oregano
Steps
Dissolve the yeast in lukewarm water.
In a bowl, pour the flour, add the water little by little and start kneading.
Add the oil and finally the salt. Knead until you obtain a smooth and soft dough, cover, and let rise for 2-3 hours (it should double).
Divide the dough into balls of 100 g (3.5 oz) or 50 g (1.75 oz), round them well and let them rest covered with a cloth for about an hour.
After rising, flatten them on the floured surface, they should be quite thin, season with tomato, salt, and oil.
Preheat the oven, fan-assisted, to 400-430°F and bake for 12-15 minutes, keep the oven under control.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
CRUNCHY ROMAN PIZZETTE
Useful tips for perfect Roman pizzette
• Roll out the dough very thin, it’s the secret to true crunchy Roman pizzette
• Use thick tomato sauce, a few tablespoons, no “soggy pizza” effect
• Bake at a high temperature, preheated oven
• Better with a well-oiled baking tray or slightly greased parchment paper
• Add the oregano only after baking for a top fragrance
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FAQ CRUNCHY ROMAN PIZZETTE
How to make Roman pizzette crunchier?
Roll out the dough thin and bake at a very hot oven, at least 430-450°F.
Can I use leftover pizza dough?
Yes, this is the perfect recipe for recycling already leavened pizza dough.
Can they be prepared in advance?
Yes, they keep for 1-2 days and become crunchy again with 5 minutes in the oven.
Can I make them without yeast?
Better not: for true crunchy Roman pizzette you need leavened dough.
Are they suitable for children?
Absolutely yes! They are simple red pizzette, without strong ingredients.
