Pizza rossa al taglio

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Roman pizza rossa is bakery pizza in its purest form: a soft, thin tray dough with tomato, olive oil and oregano, cut into squares and eaten warm or at room temperature. It sounds simple because it is, but that simplicity is exactly the charm.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Flour type 0 – 500 g
• Lukewarm water – 250 ml
• Instant dry yeast – 3 g
• Sugar – 20 g
• Fine sea salt – 12 g
• Extra virgin olive oil – 3 tbsp
• Tomato passata – 300 g
• Dried oregano – 2 tsp
• Black pepper – to taste
• Extra olive oil – to finish

Method

1. Dissolve the yeast and sugar in the water. Add the flour, salt and olive oil and knead until you have a smooth dough. It should feel firmer than a very wet bakery dough, but still soft enough to spread later.
2. Cover and let the dough rise until doubled. Oil a rectangular tray generously so the base will fry lightly and become golden underneath.
3. Stretch the dough into the tray with oiled fingertips and let it rest again for 20 to 30 minutes. This second rest helps the dough stay airy instead of snapping back.
4. Season the passata with oregano, black pepper, a little salt and a good drizzle of olive oil. Spread it over the dough in a thin, even layer.
5. Bake in a hot oven until the edges colour and the tomato looks concentrated rather than wet. If needed, rotate the tray halfway so the corners bake evenly.
6. Finish with a little more olive oil and extra oregano. Let the pizza cool just slightly before cutting it into squares, because pizza rossa is at its best when the crumb is still soft and the underside lightly crisp.