Best Roman Pizza Recipes

SICILIAN PIZZA DOUGH - NOBLE ROMAN'S COPYCAT

Steps:

• Place all ingredients into breadmaker in the order listed.
• Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes.
• ***Don't forget to remove the dough before the bake cycle starts.***.
• Remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming on the pizza tray.
• NOTES: Noble Roman's Sicilian Pizza Baking Tips (from someone who used to work at Noble Roman's).
• To really bring out the flavor of the Noble Roman's Sicilian Pizza you should prepare a cake pan as follows:.
• Warning: Make sure you keep good airflow through the kitchen & turn on the overhead fan as this will smoke like the Dickens. The pan should be retained only for this use.
• Paint the inside of the cake pan with a thin coat of virgin olive oil.
• Bake the pan at 450 degrees until the oil has varnished the pan. Additional coats may be necessary. Before placing your dough in the pan paint it again with virgin olive oil.
• Place the dough in the pan and let the dough rise once.
• After the dough has risen, push the dough down working it to the pan edges.
• The cheeses used are 2/3 mozzarella and 1/3 muenster plus a dash of oregano.
• Put the cheese directly onto the dough. Add desired toppings. Then ladle the sauce in dots on the top ensuring the sauce does not contact the edges of the pan (or it will burn). The olive oil is what really lends the unique flavor.
• Noble Roman's bakes them for 15-20 minutes at 500 degrees or until the cheese is golden.
• At 450 degrees bake you may have to add 5-10 minutes.

ROMAN STYLE PIZZA WITH ROASTED CHERRY TOMATOES

Steps:

• Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
• Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
• Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.
• Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.
• Repeat to make second pizza.

ROMAN PIZZA

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets.
• Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

SICILIAN PIZZA SAUCE - NOBLE ROMAN COPYCAT

Steps:

• Heat oil in heavy medium saucepan over medium heat.
• Add onion, basil and oregano; cook until onion softens slightly, stirring occasionally, about 6 minutes.
• Mix in garlic and cook 2 minutes.
• Add tomato paste and cook 3 minutes, stirring occasionally.
• Add tomatoes and bring to a simmer; cook until sauce is of desired thickness.
• Season with salt and pepper.
• NOTE: Sauce can be prepared ahead. Cover and refrigerate 1 week or freeze up to 1 month.

SIMPLE ROMAN PIZZA DOUGH

Steps:

• Set your bread machine to the dough setting for a 1 lb. loaf.
• Place the ingredients in the breadmaker in the order listed above. Start the bread machine.
• After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
• Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil.
• Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
• The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough.
• Rub each ball with olive oil.
• If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
• Allow the dough to sit at room temperature for 2 hours before making the pizza.
• Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
• Heat the oven to 425 deg.
• I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up.
• Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
• Top with sauce and ingredients. I would only use two ingredients since the dough is thin.
• Bake for 10 minute.
• Top with provolone or mozzerella cheese.
• Bake another 5 minute or until the bottom is lightly brown.

ROMAN PIZZA BIANCA

Steps:

• Dissolve the yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour 1 tablespoon at a time (up to 1/2 cup), stirring until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, about 3 hours. Press it with your finger to see if it's done; an indent should remain.
• Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
• Gently remove the dough from the bowl and divide in 4 pieces. Shape the pieces into rounds and let them rest on a sheet pan, covered with a clean side towel, for 30 minutes.
• Stretch and shape each piece of dough into a large rectangle or circle on a flat surface. Brush the tops of each with the some olive oil and season with salt and pepper. Place on the grill directly over the coals, oiled-side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer. Remove from the grill and arrange the taleggio over the top. Then dollop on some ricotta and sprinkle with Parmigiano-Reggiano. Return to the grill on the opposite side (for indirect grilling). Cover and grill until the cheese is melted and bubbly. Top each pizza with the arugula and drizzle with truffle oil.