Pizzette alla Romana
A crunchy timeless classic and a big piece of every Roman's childhood.
- Prep
- 20 min
- Cook
- 15 min
- Rest
- 5 min
- Servings
- 33 servings
- Difficulty
- Easy
Ingredients
Servings
33 servings
- 1 kgManitoba flour
- 650 gWater, room temperature
- 600 gTomato sauce, passata, olive oil, salt, garlic
- to tasteSemolina flour, to dust bench
- to tasteExtra virgin olive oil
- to tasteOregano (optional)
Method
Step 1. Dissolve the salt in water, the combine the flour and knead for about 10 minutes.
Step 2. Cover with a kitchen towel, then rest at room temperature for about 10 minutes. In the meantime, preheat the oven in ventilated mode at 250°C. Make sure to preheat the baking tray you will use as well.
Step 3. Divide the dough into small balls of approximately 50g, then, with the help of the semolina flour, stretch each balls until very thin.
Step 4. Cover the pizzette with abundant tomato sauce, then pour a thin layer of olive oil in the preheated baking tray and transfer the pizzette in there. Place in the lower part of the oven and cook for 10 minutes, then transfer in the middle section and cook for 5 more minutes. You can add a second layer of sauce and/or a sprinkle of oregano between the two cooking phases if you like.
Step 5. Serve hot and enjoy :)
Allergens2
Main allergens
- Cereals containing glutenManitoba flour, Semolina flour
Other possible allergens
- TomatoTomato sauce
Worked out from the ingredient list. Always check the labels of packaged ingredients, which may contain other allergens or traces.
Written down on October 11, 2026
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