Pizza Romana Scrocchiarella
Pizza Romana Scrocchiarella is a Roman-style pizza known for its thin, crispy crust. Topped with simple, high-quality ingredients like San Marzano tomatoes, fresh mozzarella, and olive oil, this pizza is a delightful balance of flavors, perfect for a light but satisfying meal.
Equipment
- 2 ½ cups Tipo 00 flour (or all-purpose flour if unavailable)
- 1 tsp active dry yeast
- ¾ cup lukewarm water
- 1 tsp salt
- 1 tbsp olive oil
- San Marzano tomatoes (crushed)
- Fresh mozzarella
- Fresh basil leaves
- Extra virgin olive oil (for drizzling)
- Optional toppings: prosciutto, artichokes, anchovies
Instructions
- Prepare the dough:
- In a bowl, dissolve the yeast in lukewarm water. Let it sit for about 5 minutes until it becomes frothy.
- Add the flour, salt, and olive oil to the yeast mixture.
- Knead the dough for about 8-10 minutes until it’s smooth.
- Place the dough in a bowl, cover with a damp cloth, and let it rise in a cool spot for 24 hours.
- Shape the dough:
- After 24 hours, take the dough out, lightly knead it again, and let it rest for 10 minutes.
- Roll the dough out into a thin, circular shape.
- Prepare the toppings:
- Spread a thin layer of crushed San Marzano tomatoes on the dough.
- Tear the fresh mozzarella into small pieces and spread evenly.
- Add any additional toppings like prosciutto or artichokes.
- Bake the pizza:
- Preheat your oven to 500°F (or as high as it goes) with a pizza stone or steel inside.
- Slide the pizza onto the hot stone and bake for 7-10 minutes until the crust is crispy and the cheese is melted.
- Finishing touches:
- Once baked, drizzle extra virgin olive oil over the top and scatter fresh basil leaves.
- Slice and enjoy!
Notes
Use Tipo 00 flour for the best thin crust, but all-purpose flour works in a pinch.
Letting the dough rise for 24 hours helps develop a light, crispy texture.
Make sure your oven is very hot before baking for the best results.
Letting the dough rise for 24 hours helps develop a light, crispy texture.
Make sure your oven is very hot before baking for the best results.