Italian · Italy
Roman-Style Pizza with Pecorino and Oregano
Savory rectangular pizza with a crispy crust and simple toppings
100 minutes6 servings
.jpg){kind=link}
Ingredients
Method
- Mix 1000g flour with 20g salt and 10g yeast
- Add 600ml water and mix until smooth
- Let dough rest for 2 hours
- Roll out dough into a 40x30cm rectangle
- Brush with olive oil, spread tomato sauce
- Sprinkle with pecorino and oregano
- Bake at 220°C for 20-25 minutes