Romana Recipe

Activate yeast

Pour warm water (about 40–45°C / 105–115°F) into a small bowl. Stir in sugar, sprinkle yeast over the water and let sit 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer 6–8 minutes until smooth, elastic and slightly tacky. Add a teaspoon of water or a little extra flour if needed to reach the texture.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Punch down the dough gently, divide into two equal portions, shape into tight balls, place on a floured tray, cover and rest 20–30 minutes before shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add canned tomatoes (crush them with your hands or a spoon as you add), dried oregano, dried basil, salt, black pepper and optional crushed red pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until slightly reduced and thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.

Preheat oven to hottest setting (250–300°C / 475–575°F). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or leave it at room temperature and use high oven temperature.

Clean mushrooms with a damp paper towel and slice about 3–4 mm thick. If mushrooms are very moist, sauté briefly: heat 1 teaspoon olive oil in a skillet over medium-high heat, add mushrooms, season lightly with salt, and cook 2–3 minutes until moisture releases and evaporates. Remove from heat and set aside.

Tear or thinly slice Italian ham into bite-sized pieces. Drain or lightly pat dry if very moist.

Shred or tear mozzarella into pieces. If using fresh mozzarella, drain excess liquid and pat dry to avoid a soggy pizza.

Prepare a work surface with a light dusting of flour and semolina or cornmeal. Take one dough ball and press with fingertips to deflate slightly, then stretch from the center outward to a 10–12" round by hand or with a rolling pin, keeping a slightly thicker rim.

If transferring to a pizza peel, dust the peel with semolina/cornmeal. If using a baking sheet, lightly oil or dust the sheet. Transfer the shaped dough to the peel or sheet.

Spread 3–4 tablespoons (about 1/3 cup) of the cooled pizza sauce over the dough, leaving a 1–1.5 cm (1/2") rim.

Distribute half the sliced or sautéed mushrooms evenly over the sauce. Scatter half the torn Italian ham over the pizza. Top with about half the mozzarella (approximately 150 g), tearing pieces so cheese melts evenly.

Drizzle a little olive oil (about 1/2 teaspoon) over the top and sprinkle a few cracks of black pepper or a pinch of salt if desired.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 7–10 minutes in a very hot oven (time varies with oven and stone). Bake until crust is golden and blistered and cheese is melted and slightly browned.

Remove pizza from oven. If using, scatter a few fresh basil leaves and grate a little Parmesan. Let rest 2 minutes, then slice and serve. Repeat assembly and baking with the second dough ball and remaining toppings.