La Romana Recipe

Activate yeast

In a small bowl combine lukewarm water (1.75 cups) with the sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Mix briefly to distribute the salt.

With mixer on low (or using a wooden spoon), pour the yeast mixture and 2 tablespoons olive oil into the flour. Mix until a shaggy dough forms, then increase speed to medium-low and knead 6–8 minutes until the dough is smooth, elastic and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding a teaspoon of water or flour as needed to reach a slightly tacky but not sticky texture.

Form dough into a ball, coat lightly with olive oil, place in a clean bowl and cover tightly with plastic wrap or a damp towel. Let rise at room temperature (20–24°C / 68–75°F) for 1.5–2 hours, or until doubled. For best flavor, you may refrigerate 12–24 hours for a slow cold ferment — bring back to room temperature before shaping (about 1 hour).

Divide dough into 2 equal portions for two medium Roman-style pizzas (thin, large rectangles or round 11–12"). Let rest 20 minutes covered to relax the gluten before shaping.

Warm 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and gently cook 30–45 seconds until fragrant but not browned.

Add the crushed San Marzano tomatoes, dried oregano and salt. Simmer gently 8–10 minutes to meld flavors and slightly thicken. Remove from heat and stir in chopped basil. Taste and adjust seasoning.

Let the sauce cool to warm so it won't make the dough soggy when assembled.

Preheat your oven to its highest setting (250–275°C / 480–525°F) with a pizza stone or heavy baking steel on the middle rack for at least 30 minutes. If you have a convection or professional pizza oven, follow its recommended high-temperature baking procedure.

On a lightly floured surface, gently stretch or roll one dough portion into a thin rectangle or round about 11–12 inches. Aim for edge slightly thicker than center — Roman style is thinner and crispier than Neapolitan.

Transfer the stretched dough to a well-floured pizza peel or an inverted baking sheet dusted with flour or semolina.

Spread a thin layer (about 1/2 cup) of the tomato sauce over the dough, leaving a 1/2" border. Dot torn mozzarella pieces evenly over the sauce, leaving some small gaps for ricotta later.

Slide the pizza onto the preheated stone/steel and bake 7–10 minutes until crust is golden, edges blistered and cheese melted. Baking time depends on oven temperature — watch closely.

While pizza bakes, mix ricotta with half the grated Parmesan/Pecorino and a pinch of black pepper. If ricotta is very loose, stir in 1–2 teaspoons of grated cheese to tighten slightly.

Remove pizza from oven when crust is done. Immediately dollop spoonfuls of the ricotta-cheese mix across the hot pizza so it warms but stays slightly creamy. Scatter remaining grated cheese over the top.

Tuck thin slices of prosciutto over the pizza (the residual heat will slightly warm but not cook it). Finish with a handful of fresh arugula, a drizzle of extra-virgin olive oil and a crack of fresh black pepper.

Optionally sprinkle a touch of lemon zest and a pinch of red pepper flakes for brightness and heat.

Slice and serve immediately while crust is crisp and toppings are warm and fresh.

Serves: 2–3 people (one pizza each for very hungry diners or two to share). Leftover pizza keeps 1 day in the refrigerator; reheat in a hot oven or skillet to restore crispness.