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Pizza Romano
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Authentic Italian pizza like you've never tasted before - a must-try recipe!
Ingredients:
  • 2 x 400g cans Italian crushed tomatoes
  • 4 x 110g tubs buffalo mozzarella, drained, patted dry, cut into 5mm-thick slices (see top tips)
  • 2 x 45g cans anchovies in olive oil
  • 1 1/2 tsp dried yeast
  • 7.50 gm caster sugar
  • 785g (5 1/4 cups) plain flour
  • 9.60 gm sea salt flakes
Instructions:
  • In a bowl, combine yeast, sugar, and 500ml (2 cups) warm water, and stir until dissolved. Let it sit for 5 minutes until it begins to froth. In another large bowl, sift together flour and salt, ensuring salt goes through the sieve. Pour in the yeast mixture and mix until a dough forms.
  • Knead the dough on a floured surface for 8 minutes until smooth and elastic, or use an electric mixer with a dough hook. Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 3 hours until doubled in size.
  • Flatten dough with your fist, then transfer it to a floured surface. Divide into 6 pieces and shape each into a ball. Place the balls on a large tray and loosely cover with a damp tea towel. Let them rise in a draft-free spot for about 2 hours until doubled in size.
  • Preheat your oven to 230°C with 2 heavy-based oven trays or pizza stones inside. Place 1 dough ball on a lightly floured surface. Flatten the ball from the center outwards, leaving the edges thicker to create a nice rim. Lift and stretch the dough gently to form a 23cm round, then drape it over your fists to expand to a 25cm round. Place the stretched dough on a sheet of baking paper and repeat with the second dough ball.
  • Efficiently transfer pizzas with baking paper onto preheated trays. Spread 60ml (1/4 cup) of tomatoes on each base, ensuring even coverage to the edges using the back of a spoon. Top each pizza with one-sixth of the mozzarella and 3 anchovy fillets. Bake for about 10 minutes or until the crust is golden and the cheese is melted and bubbly, swapping trays halfway through baking.
  • Enjoy hot and fresh pizzas right away. Prepare 2 more pizzas using the remaining dough and toppings. Yield: 6 delicious pizzas.

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