Roman Pizza: The Crunchy Soul of the Capital

Flour and Dough Roman pizza requires a flour with lower elasticity (W180–240) than Neapolitan dough. This allows the dough to be rolled thinner and baked to a beautiful crunch. You can use Tipo 0 or Tipo 00 wheat flour, but with less protein (around 10–11%). The hydration is lower — around 58–60%.

1. Knead for 10–12 minutes, until you have a smooth, slightly firm dough.
2. Let it rest for 2 hours at room temperature, then divide into portions, shape into balls, and refrigerate for 12–18 hours.
3. Before baking, let the dough come to room temperature for about 1 hour.

Baking Bake on a stone or perforated pan at 280°C (535°F) for 6–8 minutes. The crust should be thin, golden, and crispy, with tiny bubbles and a dry bottom.

Toppings Classic Roman pizza often uses tomato sauce, mozzarella, anchovies, and oregano, but the real essence lies in its variety. Other favorites include:

• Pizza bianca (white pizza) with just olive oil and salt
• Prosciutto and arugula
• Potato and rosemary

Tip: Many beginners make the mistake of using too much water or oil. The Roman pizza dough should be firmer than Neapolitan — that's what gives it the signature crunch. Don't be afraid of the crispness: it's not "dry," it's Roman perfection.