La Romana Recipe

Activate yeast

In a small bowl, stir warm water (about 100–110°F / 38–43°C) with the sugar/honey and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a dough hook or wooden spoon until a shaggy dough forms, about 2–3 minutes.

Knead

Knead on medium speed or by hand for 6–8 minutes until the dough is smooth and slightly tacky but not sticky. Add a teaspoon of water or a dusting of flour as needed to adjust.

First rise

Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape for pan

Gently deflate the dough and divide in half (this recipe makes two 12x9-inch Roman-style square pies). Lightly oil two rectangular pans (12x9-inch or similar). Transfer a dough piece to each pan, gently stretch it to the corners and edges. If the dough resists, let it rest 10 minutes and continue. Cover and let proof 30–45 minutes until slightly puffy.

Prepare sauce

In a small bowl, mash the crushed tomatoes with a fork. Finely grate or mince the garlic and stir into the tomatoes with the dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning; the sauce should be lightly seasoned since mozzarella di bufala is delicate.

Tear mozzarella

Drain the mozzarella di bufala well on paper towels, then tear into bite-sized pieces, gently squeezing excess liquid (reserve whey for another use).

Preheat oven

Preheat the oven to 500°F (260°C) or as hot as your oven will go; if you have a baking steel or stone, place it on the middle rack. If using pans, you can bake directly in them on a lower rack. Allow 30 minutes for the oven to fully heat.

Dress the dough

Spread a thin, even layer of the prepared tomato sauce over each stretched dough in the pans, leaving a small border at the edges. Do not overload—Roman pizza is thin and saucy.

Add cheeses before baking

Distribute the torn mozzarella di bufala evenly over the sauced dough. Sprinkle the grated Parmigiano-Reggiano over the top, concentrating slightly toward the center.

Add long hots

Arrange the roasted, sliced long hot peppers across the pizzas. If your long hots are raw, roast them first: broil or char on a gas flame until blackened, place in a covered bowl 10 minutes, then peel and slice. Make sure peppers are drained of excess oil or liquid.

Bake

Place the pans on the preheated stone or directly on the oven rack. Bake at 500°F (260°C) for 10–15 minutes, or until the crust is golden at the edges, the bottom is crisp, and the cheese is melted and slightly blistered. Thinner pans may bake faster; begin checking at 8 minutes.

Finish and garnish

Remove the pizzas from the oven. Drizzle each with the remaining 1 tablespoon extra-virgin olive oil, sprinkle flaky sea salt and optional red pepper flakes to taste. Scatter the microgreens across the hot pizza so they wilt slightly but remain bright and fresh.

Rest and serve

Let the pizzas rest 2–3 minutes to set, then cut into square slices. Serve immediately.