Many Americans are familiar with Neapolitan pizza, but now Roman pizza is making waves as innovative pizzaioli experiment with premium flours, long fermentation times, and novel combinations to perfect this cuisine.
As is commonly known, pizza alla pala or pins is lighter and crunchier than its more renowned rival, having a more pronounced crust or “scrocchiarella”, as Romans refer to it.
Crust
The crust for our pizza is made from a non-GMO mixture of rice, soy, and sourdough flours, using high water-to-flour ratios and an extended fermentation process (48-72 hours) to achieve light, gluten-free dough that’s both enjoyable and light on digestive systems – for a result that delivers flavor while being easy on digestion.
Marco’s pizza uses Roman-style dough that differs significantly from Neapolitan pizza in texture and handling; where Neapolitan dough must be handled carefully to create round shapes with thick crusts before being hand-molded by hand for baking, the Roman dough is wetter and easier to form into long rectangular trays for pizza al taglio, yielding thinner and crispier pizza slices than its Neapolitan cousin.
Marco suggests using high-quality tomato sauce, fresh basil leaves, and plenty of mozzarella cheese for optimal pizza making. He advises brushing the crust lightly with olive oil before topping with ingredients; overfilling will quickly lead to sogginess in your pizza!
Toppings
Tomatoes and basil are popular pizza toppings, though people sometimes add other ingredients. One of the most renowned pizzas is known as Margherita after the first queen of united Italy who held power from 1889 – its toppings, tomatoes, basil, and mozzarella represent the colors of Italy’s flag.
Asians also tend to add traditional flavors and ingredients to their pizzas, such as Indian-influenced paratha flatbread pizzas that tend to be spicy and feature more vegetables.
Romanza pizza dough is not stretched too thinly during rolling, thus keeping more air within and making for an airier and lighter texture during baking. This results in an enjoyable yet crunchy taste experience!
Sauce
As with any pizza, the sauce of a Romanza pizza is key. Romanza sauce consists of a thick tomato-based paste with less water content than pasta sauce or marinara; giving it a slightly thinner consistency than either option. Marinara is commonly known as pizza sauce due to its extensive usage on pizza; however, it can also be added to dishes such as pasta and sandwiches or served as a dip.
A Bianca pizza typically begins with a thin layer of semi-smooth sauce, followed by meats and cheeses. After being combined in the oven, its flavors develop further while coming together as one cohesive entity.
Not to be outdone by Neapolitan pizza, which is protected under the European Union’s Traditional Speciality Guaranteed scheme and recognized as an intangible cultural heritage by UNESCO, Roman-style pizza does not receive official recognition from authorities; however many establishments that serve it by the slice make outstanding Roman-style pies using long fermentation processes and high hydration dough; these restaurants typically also provide several variations including Roman Bianca pizza.
Cooking
Romanza pizza requires careful consideration in terms of dough preparation, ingredient selection, and baking technique to achieve its characteristic airy base and distinct crunch. For optimal results it should be made a day in advance and allowed to rise under cover until doubles in size; this step ensures its signature texture of light chewiness and delightful airiness.
After shaping the dough into squares or rectangles, Pizza al taglio (pizza by the slice) should be prepared by topping each slice with tomato sauce, mozzarella cheese, and anchovies before placing it on an oiled baking sheet and baked for approximately 10 minutes on 250degC/500degF top/bottom heat on the lowest oven rack.
Some modern pizzerias are offering romanza pizza as an alternative to more common artisanal Neapolitan varieties, boasting long fermentation times, high hydration levels and using wheat, soy and rice flours in combination to produce a lighter and crunchier pie. Their success in meeting their claim will depend on whether they adhere strictly to traditional methods while not altering too greatly the recipe.