Romanian pizza

Pizza alla Romana Recipe scrocchiarella

I rarely to stop talking to my colleague Mario pizzaiolo, Roman Rome, I'm always fascinated by all the anecdotes and stories that made me on this fantastic city and all the stories that happen with the many tourists visiting the capital. If you will read my previous article "I'll give you a pizza"You'll understand why so many of the laughs that we do.  One of the most important things I learned from him and Roman culture, is preparing the classic Roman pizza, the one commonly found in all the pizzerias in the city and that Mario and all Romans also call scrocchiarella. Never been more appropriate term for this. Roman style pizza "scrocchiarella" is not related to the special ingredients for the topping, but to a type of pizza, white or red that is, thin and cooked in a non-aggressive in the wood oven, from birth to a pizza thin and crunchy. Much of the credit crunch is due to the use of seed oil that makes the pizza crisper than with extra virgin olive oil that makes the pizza soft (Neapolitan style), and since the writing of the disks of dough which must be very thin.

Romanian pizza
Roman thin focaccia with prosciutto

You get a good Roman pizza with the home oven gas or electric closely following our recipe.

Pizza alla Romana Recipe scrocchiarella

To get a good Roman pizza, we would use a flour of medium strength (w170-w200) and knead in the morning and then cook in the evening, we must let rise at least 6-8 hours.

Romanian pizza
Roman pizza salami

To do 4 balls 250 grams for each 4 people

Farina medium strength W170:  625 grams

Water 375 grams

Sale 15 grams

Yeast 1grammo

Oil Peanut 20 grams

For the filling used the ingredients you prefer.

In a bowl, dissolve yeast in water, add the flour and salt and start working until you have a smooth dough that comes off completely from your hands. Dividetelo in 4 balls and place in a container with a lid or on the countertop sprinkle the surface of the balls with flour and cover with damp cloth, leave it to rest for 6-8 hours.

Romanian pizza
A thin focaccia Roman

After the rising phase, roll out the balls evenly until 4 thin discs of dough.

Season to your liking and bake in the oven been pre-heated 200 degrees.

The cooking time can vary from oven to oven, after about 5 minutes check the doneness of your pizzas, and when the board will be baked can be perfectly golden and serve your pizzas.

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The Roman pizza its wikipedia

Romanian pizza
The pizza Romanian

8 thoughts on “Pizza alla Romana Recipe scrocchiarella”

  1. hello Silvio, greetings from California. If I want to use dry yeast, how much do I wear? thank you!

  2. Good evening Silvio,
    I wanted to ask if you had to give a recipe for Roman pizza shovel.
    Congratulations for your site, a great help to all of us.
    Greetings. Carlo

  3. Hello, good afternoon, in the case of using wood oven, the recipe would be the same? it differs use peanut oil to olive? thank you very much!

  4. Good morning, I would like to know what stage the proceedings have to add the peanut oil ( as rightly points out that it is one of the distinctive ingredients of this type of dough), because except for errors in the text is not specified. Thank You

      1. Ciao, but at what point of the preparation should be put, I speak inexperienced, thank you

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