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Roman Style Pizza

By Daniele Uditi

Roman Style Pizza

Roman Style Pizza Recipe - Pizzas recipe

We had the honour of pizza legend @danieleuditi at the Gozney HQ. Chef, presenter, and owner of @PIZZANA, Daniele serves some of the most authentic Italian dishes out of his restaurant. Check out this delicious Roman pizza he created on his visit.  

Ingredients

Dough ingredients: 

  • 700 g / 24.7 Oz 00 flour  

  • 300 g / 10.6 S semolina Rimacinata  

  • 5-6 g / 0.2 Oz fresh yeast  

  • 700 g / 24.7 Oz Room Temperature water  

  • 35 g / 1.2 Oz fine sea salt  

  • 50 g / 1.8 Oz Extra Virgin Olive Oil  


Classic Margherita  

  • 80 g/2.8 Oz Fior di Latte  

  • 4 basil leaves  

  • 30 g/ 1 Oz grated Parmigiano or Pecorino Romano  

  • 120 g/ 4.2 Oz lightly crushed, good quality tomatoes 


Zucchini e cotto  

  • 1 burrata  

  • 75 g/ 2.6 Oz Fior di Latte  

  • zucchini  

  • 4 basil leaves 

  • 4 slices of prosciutto cotto di Parma  

  • Fresh mint leaves 

  • Sea salt 

  • Black pepper 

  • Olive Oil  



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Step 1:

In a bowl add the flours and mix until combined. 

Step 2:

Add half of the water and the yeast and mix until combined. 

Step 3:

Add the remainder of the water in small parts until it's all absorbed.

Step 4:

Add the olive oil and salt. Mix until the dough is smooth.

Step 5:

Let the dough rest at room temperature for 10 minutes. After this time, mix again to tighten the gluten.

Step 6:

Cover it and let it bulk ferment for 12 hours or overnight in the refrigerator (or leave it at room temperature for 2-3 hours).

Step 7:

Form the dough balls (around 180 grams/6.3 Oz) each and let it proof for 4-6 hours.

Classic Margherita

Step 8:

Roll out the dough until its super thin. Add the tomato sauce across the base, leaving a 1.5cm/0.5 inch gap from the edge.  

Step 9:

Add the fresh basil and the grated Parmigiano, then top with the Fior de Latte.

Step 10:

Place your pizza into the oven at around 400°C/752°F. Cook until golden and crisp. 

Step 11:

Finish with fresh basil leaves and olive oil. Serve and enjoy!

Zucchini e cotto

Step 12:

Peel your zucchini into thin slices. Marinade with olive oil, sea salt, black pepper and fresh mint leaves.

Step 13:

Stretch out your dough ball, so that its long and thin, in the style of a focaccia. Drizzle over some olive oil and poke some holes in the base to allow airflow through the dough.

Step 14:

Add the zucchini to the base and then bake in the your Gozney pizza oven at 350°c/750°F. Once cripsy and cooked, remove.

Step 15:

Slice the pizza and add the ham and tear over the buratta.

Step 16:

Finish with mint leaves, salt, pepper and drizzle over olive oil. Serve and enjoy!

Recipe Contributor

Daniele Uditi

Daniele Uditi is renowned for creating authentic Italian dishes at his restaurant @pizzana. He’s also a judge on Hulu’s ‘Best In Dough’ and we’re super excited to have him on board as a Gozney Ambassador.

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1 comment

  • I’ve made most of the doughs on this website in my Signature Roccbox (the black one). It’s my fave, for sure. Even made amazing calzones. I loved all the pizzas I ate on the streets of Rome.

    Laurette Hoagland on

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