Pizzette Rosse - Roman Pizza Marinara
Traditional marinara pizzas from Rome
Ingredients
Dough
- 250 g Strong bread flour 8.8oz
- 165 g Water 5.80oz
- 20 g Durum wheat semolina 0.7oz
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Dry yeast 2g
- 1/2 tsp Salt
Tomato sauce
- 400 g Tomato passata or canned tomatoes 14.10oz
- 2 Garlic cloves
- 1 tbsp Extra virgin olive oil
Toppings
- Extra virgin olive oil for brushing and topping
- Dry oregano
- Salt to taste
Instructions
Prepare the Dough:
- Mix the 250g/8.8oz flour with 20g(0.7oz)semolina, 1/2 tsp salt, and 1/2 tsp yeast (2g)
- Slowly add 165g/5.80oz water while mixing, then once the dough is taking shape incorporate 1 tbsp of olive oil. Knead for a couple of minutes. Don't worry about making it very smooth, it will relax while resting.
- Cover and let it rest in a warm place until doubled in size (about 2 hours). Keeping it in the oven with the light on helps maintain a consistent temperature.
Make the Tomato Sauce:
- I like to pre cook the tomato sauce because this ensures it stays rich and that we don't have to cook it for too long, compromising the texture of the dough while it bakes. You can use raw too but I recommend precooking since we have to wait for the dough to rest anyways. Heat 1 tbsp of olive oil in a pan and lightly fry the garlic until golden (about 1 minute). Add 400g/14.10oz tomato passata and a little water from rinsing the bottle/can
- Cook on low heat for at least 30 minutes, stirring often—the longer, the better for flavor.
Shape the Dough:
- Divide the dough into 6 equal parts (about 80g/3oz each).
- Pinch the sides into the center for each portion and roll them in a circular motion until it starts to become round in shape.
- Cover and let them rest for 20 minutes.
Preheat tand Shape:
- Preheat your oven to 250°C/480°F (fan oven)
- Sprinkle some semolina on a surface and flatten each dough ball with your fingers, ensuring an even thickness with no thick edges (unlike Neapolitan pizza).
- Place them on an oiled tray.
Assemble and Bake:
- Generously spoon tomato sauce onto each pizzetta, covering the surface entirely—use more than you think, as it will reduce in the oven.
- Season with salt, dried oregano, and a drizzle of olive oil.
- Bake at the bottom of the oven for 6 minutes, then transfer to the middle rack and bake for another 6-7 minutes. The edges should start to blacken slightly while the top remains soft and fully cooked.
Cool & Enjoy:
- Let them cool slightly before serving.
Tried this recipe?Let us know how it was!