Roma Recipe
mozzarella, prosciutto cotto, mushrooms
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Ingredients
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Dough
Sauce & Base
Toppings
Finishing
Method
Dough
- 1
Activate yeast
In a small bowl whisk warm water (about 100–110°F / 38–43°C) with the sugar and yeast. Let sit 5–8 minutes until foamy.
- 2
Mix & knead
In a large bowl combine flour and salt. Add foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).
- 3
- 4
Shape
Punch down the dough and divide into 2 equal portions for two 10–12 inch pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each portion into a round on a lightly floured surface to desired thickness.
Sauce & Base
- 5
Prepare sauce
In a small bowl mix the tomato passata/crushed tomatoes with minced garlic, dried oregano, 1 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Taste and adjust seasoning. This is a simple uncooked pizza sauce ready to be spread.
Toppings
- 6
Sauté mushrooms
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms, sprinkle 1/4 tsp salt and sauté until golden and moisture has evaporated, 5–7 minutes. Finish with a grind of black pepper. Remove from heat and set aside to cool briefly.
- 7
Assemble pizza
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Place stretched dough on a lightly floured pizza peel or baking sheet. Spread a thin, even layer (about 1/3–1/2 cup) of the prepared tomato sauce over the dough, leaving a 1/2 inch border for the crust. Distribute the shredded/torn fresh mozzarella evenly over the sauce. Scatter the sautéed mushrooms across the cheese. Arrange thin slices of prosciutto cotto over the top—if you prefer it slightly crisped, place earlier so it cooks in the oven; if you prefer it tender, add in the last 1–2 minutes of baking.
Bake & Finish
- 8
Bake
Slide the assembled pizza onto the preheated stone or place baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly blistered.
- 9
Finish & serve
Remove pizza from oven. If you held back prosciutto for a tender finish, arrange slices now. Drizzle with 1 tablespoon extra-virgin olive oil, scatter fresh basil leaves if using, and sprinkle red pepper flakes to taste. Let rest 2–3 minutes, slice and serve hot.
