Roman pizza recipe

In this article we talk about Roman-style tray-bake pizza: recipe, story, technique, ingredients... All about this incredible kind of pizza!

Pizza Master Massimiliano Saieva pays tribute to the Queen of Italian pizza.

On the final full day of my first visit to Rome, I spent a delightful morning exploring the Campo de Fiori market plus a local baker's, a butcher's and two restaurants. We tasted a variety of olive oils, balsamic vinegars, pizza bianca, cheeses and salami with the charming Simona, our Rome Food Tour guide from Walks of Italy and my new American friends who were also on the tour. You can read all about the wonderful time we had in my post about the best food tour in Rome. Here I'd like to…

Roman Pizza is the heavenly scented pizza by the slice you see all over Rome. The irresistible aroma and lightness of the dough is more like a work of art!

This recipe will teach how to make Roman-style pizza from scratch. Inspired by the memorable pizza sold at Rome's Forno Campo de Fiori.

Al Taglio dough is known for its airy dough, chewy interior, and crunchy exterior. The slow fermentation increases the flavor and allows the dough to achieve that perfect Al Taglio texture you’ll find back in Rome.

Indulge in the light, crispy, and irresistibly delicious Pinsa Romana, a Roman-style pizza that combines authentic flavors with a unique, highly digestible crust. It's a slightly thicker pizza with crispy edges and a soft, light, and airy center. This recipe brings the charm of Italy straight to your kitchen, offering a perfect canvas for a variety of mouthwatering toppings. Buon appetito!

Very trendy now, light as air Pizza a la Romana, is super soft inside and slightly crunchy outside. You can make gourmet caprese sandwich, or prosciutto arugula… or anything you like. This kind of bread is usually the first one to disappear from our lunch table.