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Pizza Romana Scrocchiarella: Authentic Italian Pizza at Its Crispiest

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.
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Prep Time 25 minutes
Cook Time 10 minutes
Dough Resting Time 1 day
Total Time 1 day 35 minutes
Servings: 3 people
Course: Main Course
Cuisine: Italian
Calories: 280
Equipment Method Notes

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

Method
 

  1. Prepare the dough:
  2. In a bowl, dissolve the yeast in lukewarm water. Let it sit for about 5 minutes until it becomes frothy.
  3. Add the flour, salt, and olive oil to the yeast mixture.
  4. Knead the dough for about 8-10 minutes until it’s smooth.
  5. Place the dough in a bowl, cover with a damp cloth, and let it rise in a cool spot for 24 hours.
  6. Shape the dough:
  7. After 24 hours, take the dough out, lightly knead it again, and let it rest for 10 minutes.
  8. Roll the dough out into a thin, circular shape.
  9. Prepare the toppings:
  10. Spread a thin layer of crushed San Marzano tomatoes on the dough.
  11. Tear the fresh mozzarella into small pieces and spread evenly.
  12. Add any additional toppings like prosciutto or artichokes.
  13. Bake the pizza:
  14. Preheat your oven to 500°F (or as high as it goes) with a pizza stone or steel inside.
  15. Slide the pizza onto the hot stone and bake for 7-10 minutes until the crust is crispy and the cheese is melted.
  16. Finishing touches:
  17. Once baked, drizzle extra virgin olive oil over the top and scatter fresh basil leaves.
  18. 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.