Italian · Italy
Crispy Roman Pizza
Light and crispy Roman-style pizza with a thin crust, topped with cherry tomatoes, pecorino, and oregano.
50 minutes4 servings
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Ingredients
Method
- Mix 500g all-purpose flour with 10g salt and 10g yeast. Add 300ml water and knead for 10 minutes. Let rest for 30 minutes.
- Roll the dough into a thin circle, about 30cm in diameter. Place on a preheated pizza tray.
- Top with 200g halved cherry tomatoes, 50g grated pecorino, and a pinch of dried oregano.
- Bake at 250°C (480°F) for 8-10 minutes until the crust is crisp and golden. Drizzle with olive oil and serve immediately.
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