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Loading...Sold by weight from bakeries across Rome, this rectangular pizza features a thick, focaccia-like crust with a crisp olive-oil-fried bottom. The classic potato and rosemary topping is the most iconic Roman version, prized for its delicate crunch and herbaceous aroma.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 18 gFat
- 2.5 gSaturated Fat
- 70 gCarbs
- 4 gFiber
- 2 gSugar
- 10 gProtein
- 520 mgSodium
- 580 mgPotassium
- 35 mgCalcium
- 4.5 mgIron
- 18 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the Dough
- 500 g bread flour
- 7 g active dry yeast
- 10 g fine sea salt
- 325 ml warm water (about 100°F)
- 30 ml extra-virgin olive oil, plus more for greasing
For the Topping
- 400 g Yukon gold potatoes, peeled and sliced 2 mm thick
- 60 ml extra-virgin olive oil
- 2 sprigs fresh rosemary, leaves stripped and chopped
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Directions
- Activate the yeast by stirring it into the warm water in a small bowl; let stand until foamy, about 5 minutes.
- In a large bowl, whisk the flour and salt. Make a well in the center, pour in the yeast mixture and olive oil, and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel, and let rise in a warm spot until doubled in size, about 90 minutes.
- Preheat the oven to 250°C (480°F). Generously grease a 25×35 cm rimmed sheet pan with olive oil, including the sides.
- Punch down the dough and stretch it into the pan, pressing evenly to the edges with oiled fingertips. If it springs back, let it rest 10 minutes before continuing. Let the dough rise again for 15 minutes.
- Arrange the potato slices in overlapping rows across the dough, pressing them gently in. Drizzle generously with olive oil and scatter the rosemary over the top. Season with flaky salt and pepper.
- Bake on the lowest rack for 20 to 25 minutes, until the crust is deep golden and the potatoes are tender with crisped edges.
- Remove from the oven and let cool for 5 minutes. Cut into rectangles with kitchen scissors (the traditional Roman method) and serve warm or at room temperature.
Cook’s Notes
- Use a pizza stone preheated in the oven for an extra-crispy bottom crust.
- For a more authentic Roman flavor, substitute 50 g of the bread flour with finely ground semolina.
- The dough should be slightly wetter and softer than typical pizza dough to achieve that characteristic airy, focaccia-like crumb.
- Traditional Roman bakeries use scissors rather than a pizza wheel to cut the pizza into saleable rectangles.
- Try classic alternative toppings: crushed tomato with anchovies, mozzarella and basil, or zucchini blossoms when in season.
