Pizza Romana is a traditional Roman pizza that stands out for its ultra-thin, crispy base and minimalist toppings. Often shaped into rectangles, this pizza is all about balanced flavor—savory anchovies, creamy mozzarella, bright tomato sauce, and a drizzle of olive oil.
Unlike Neapolitan pizza, Roman pizza uses a drier, crisper dough with a long cold fermentation time to develop flavor and texture. It’s a street food favorite and a staple in many pizzerias across Italy’s capital.
Dissolve the yeast in cold water in a large bowl.
Add half the flour and mix, then gradually add the remaining flour and salt. Knead until smooth.
Add olive oil and knead again briefly.
Let the dough rest for 15 minutes, then knead a second time for 2 minutes.
Cover and refrigerate for 24–48 hours.
Remove from fridge 2–3 hours before use to bring to room temperature.
Crush the tomatoes and mix with a pinch of salt and oregano.
Preheat the oven to 250–270°C (480–520°F), and preheat a pizza stone or steel if using.
Divide the dough in half and stretch each into a thin oval or rectangular shape.
Spread tomato sauce over the base, then add torn mozzarella, anchovies, and optional capers.
Drizzle with olive oil.
Bake for 6–10 minutes until the crust is golden and crisp.
Serve immediately.