Pizza Romana

The main thing about pizza Romana is its crust: thin, extremely crunchy, and almost cracker-like, which is why it is also known under the name scrocchiarella, meaning the crunchy one. There are a few things that make this pizza so light and crispy: olive oil - added to the basic dough - and less water in the mixture - the maximum hydration of the dough is up to 55 %. Due to a harder consistency, this dough must be stretched with a rolling pin, unlike the softer Neapolitan variety that is shaped by hand with almost acrobatic moves while being tossed in the air. Once shaped, the dough is covered with a sparse layer of tomato sauce and chosen toppings – they can vary, but the most traditional combination would include mozzarella, anchovies, capers, chopped basil, and pecorino. The final touch lies in the skilfull baking, which has to be a bit longer than usual, in order to additionally dry the crust, thus creating its signature crispiness and perfectly charred underside.