Pizza Romana is one of the many variants of pizza, called also “scrocchiarella” by Romans for its very crisp and fragrant crust.


  • 1 kg “0” flour (or 700 and 300 semolina “0” flour)
  • 750 ml water
  • 5 g fresh yeast
  • 5 g fresh yeast
  • 20 g salt
  • 20 g oil
  • Tomato
  • Mozzarella cheese
  • origano


  1. To make a perfect pizza dough, follow these steps
  2. 6 hours before making the pizza, remove the dough from the refrigerator. Make dough balls for pizza (250 / 300g each) and let them rise again.
  3. Grease your hands and place the pizza dough on the table.
  4. Season with salt and plenty of rosemary. Let sit for another 20 minutes.
  5. Use a proper pizza peel and place it in the oven
  6. Light up the oven some hours before so that it is 300-350°C