Amatriciana Pizza Recipe

Preheat

Position a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If using a pizza oven, follow manufacturer's instructions to reach high temp (around 700–800°F).

Divide & Shape

Divide 700 g pizza dough into two equal portions (~350 g each). Lightly dust your work surface with 1–2 tablespoons flour. Flatten one portion with your fingers, then use your hands to gently stretch and rotate the dough into an 11" (28 cm) round, leaving a slightly thicker edge for the crust. Repeat with the second portion. Place shaped rounds on lightly oiled parchment or a floured peel.

Brush

Brush the dough edges with 1 tablespoon olive oil to help browning and flavor.

Make the sauce while the oven preheats. Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add 2 crushed garlic cloves and 1 finely chopped shallot. Sauté about 2–3 minutes until fragrant and translucent but not browned.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 400 g crushed canned San Marzano tomatoes, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently, uncovered, 10–12 minutes to concentrate and slightly thicken. Taste and adjust salt/pepper. Remove and discard the garlic if desired for a smoother sauce (optional). Let cool briefly before spreading on dough.

Pre-cook the pancetta: In a skillet over medium heat, add the diced 150 g pancetta (no extra oil). Cook 5–7 minutes, stirring occasionally, until fat renders and pieces are golden and slightly crisp. Remove with a slotted spoon to drain on paper towel, reserving 1 tablespoon of rendered fat in the pan.

Sauté red onion (optional step for mellower onion): If you prefer a softer onion, add the thinly sliced half red onion to the skillet with the reserved pancetta fat and cook 2–3 minutes until softened but not fully caramelized. Remove and set aside. If you prefer raw-sharp onion on the pizza, skip this sauté and use raw slices.

Shred 200 g low-moisture mozzarella and have 60 g finely grated pecorino romano ready. Preheat oven and pizza surface remain hot.

Spread about 3–4 tablespoons (approx. 45–60 g) of the prepared marinara sauce evenly over each stretched dough round, leaving the rim bare.

Scatter approximately 100 g shredded mozzarella evenly over each pizza (divide the 200 g between the two). Distribute cooked pancetta pieces evenly across each pizza (divide 150 g between the two). Arrange thin red onion slices (raw or sautéed) evenly on top (use half an onion between both pizzas).

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500°F (260°C), or until crust is blistered and golden and cheese is melted and bubbling. Rotate halfway if your oven has hot spots. If using a hotter pizza oven, bake for 90 seconds–3 minutes depending on temperature.

Remove pizza from oven and immediately sprinkle each pizza with about 30 g grated pecorino romano (divide 60 g between two). Grind fresh black pepper over each pizza (about 1/2 teaspoon each, using total 1 tsp). Add optional fresh basil leaves torn over the top.

Let rest 2 minutes, slice into 6–8 slices and serve hot.