Pizza Rossa, ‘Red Pizza’, is one of Rome’s best-loved street foods, a pizza with a thin and crispy crust base topped only with tomato sauce. It is sold cut into squares and wrapped in paper so that it can be enjoyed in the best possible way while walking through Rome alleys. The tomato sauce should be neither too rich nor too little, it must have that balance between acidity and flavour. Here’s how to make it at home. We added a sprinkling of dried oregano just for our tastebuds.
For the dough
- 500g/5 cups 00 flour/strong white flour
- 250ml/1 cup water
- 7g/2 tsp fast action dried yeast
- 10g/2 tsp salt
- 2 tbsp extra virgin olive oil
For the topping
- 250g/1 cup Passata/sieved tomatoes
- 2 tbsp oregano
- extra-virgin olive oil
- salt & pepper
For the pizza dough add all the ingredients into a large bowl and combine. Turn the dough out onto a floured work surface and knead for around 5 minutes until smooth ball. Place the dough into a large oiled bowl and drizzle extra virgin olive oil over the dough and rub in. Cover with plastic cling film and leave to rise for around 2 hours or until double in size.
Prepare the dressing: pour the tomato passata, extra virgin olive oil, salt, pepper and oregano into a bowl and mix.
Now grease a pizza pan and with your hands greased with oil spread the dough until it covers the entire surface.