Roman Style Pizza Recipe in the Ooni Oven

Roman style pizza is undergoing a bit of a revival right now so we thought you might enjoy this Roman pizza recipe. Roman pizza is similar to Detroit style pizza in that it is made in a rectangular tray but it doesn’t have the thick crust – instead it has a light, crispy thin one.

Roman Style Pizza Recipe in the Ooni
Roman Style Pizza Ooni Recipe

What is Roman Style Pizza?

Roman pizza has a rectangular shape and a thin crust with plenty of toppings. Unlike Neapolitan style pizza it contains olive oil which makes for a drier, lighter and crispier texture than its Neopolitan cousin.

Roman style pizza is usually rolled out with a rolling pin rather than handmade, making sure it has that characteristic thin and crispy crust.

There are 2 main types of Pizza in Rome – Pizza Al Taglio (pizza by the cut) which is sold in rectangular or square shaped slices, and Pizza Tondo (a whole round pizza also with a thin base).

Roma Pizza Dough Ingredients

Ooni Roman Pizza Dough Recipe

  • 670ml (3 cups) of cold water
  • 20g (4 tsp) salt
  • 14g fresh yeast (1/2oz) 6g active dried yeast or 4g instant dried yeast
  • 1kg (9 cups) Tipo 00 Flour (you can also use bread flour)
  • 2 tbsps Olive Oil

Roman Pizza Method

  • Add the salt and yeast to the water and stir to combine
  • Put your flour into a bowl
  • Add the water mixture to the flour
  • Add the Olive Oil
  • Knead the dough with your hands for around 10 minutes into a large ball
  • Cover with a damp tea towel and leave to prove for at least an hour until it has doubled in size (alternatively leave the dough to cold prove in the fridge for 1-5 days)
  • When you are ready to make your pizza measure out 200g (7oz) of dough
  • Place the dough on a floured surface and roll it out into a thin rectangular shape – try to make sure the thickness of the dough is fairly uniform and equal throughout if possible
  • Lightly oil a rectangular tray and then place the dough in the tray – don’t worry if it doesn’t stretch all the way to the sides we are going to let it rise a bit more while you get your Ooni pizza stone up to 400C (around 15mins)
  • Push the dough to the sides of the tray then add your sauce, cheese and toppings – we opted for a Pizza Bianca (or”white pizza’ without sauce & mozzarella) with salami, rocket, parmesan and lemon juice added after cooking
  • Place in the Ooni oven for around 10 minutes or so – you’ll need to move it around regularly so that it doesn’t burn too much
  • If your dough isn’t cooking through just let it sit directly on the hot pizza stone – the pan will already have done its work in terms of the pizza shape (you probably won’t need to do this unless it’s a cold or damp day)

Roman-Style Pizza Topping Ideas

  • Ham
  • Artichoke
  • Spinach
  • Eggs
  • Mushrooms
  • Italian sausage
  • Proscuitto
  • Pepperoni
  • Salami
  • Rocket
  • Lemon juice
  • Grated Pecorino Romano to serve
  • Bacon
  • Chicken
  • ‘Nduja sausage
  • Chillies
  • Fennel
  • The list goes on and on

You can see the process of making Roman Style pizza in the Ooni on our video below:

FAQ’s About Roman Style Pizza

Roman-Style vs Neapolitan Pizza

These 2 styles of pizza are the most popular and common pizzas eaten in Italy. The Roman style pizza has a thin crispy base which includes olive oil and it is rolled out with a rolling pin and cooked in a rectangular tray. The Neapolitan style is handstretched, does not contain olive oil and has a more ‘bready,’ base which is not crispy but has a slight chew.

Also Neopolitan pizza is cooked at high heat for around a minute, and Roman style pizza is baked at moderate heat and takes longer to make.

If you like a bigger crust you might enjoy our article on Chicago Style pizza in the Ooni Recipe.

Roman-Style Pizza Ooni

Ooni have a great recipe for Roman Style Pizza here:

https://uk.ooni.com/blogs/recipes/roman-style-pizza

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