Existing Customers
Login Now
New to swissbake?
Create Account
Manage Your Account

CART

{{S.Product_Name}} X({{S.Qty}})
Amount: BHD {{S.Amount | number : 3}}
Weight: {{S.TotalWeight >= 1 ? (S.TotalWeight|number:2 ): (S.TotalWeight*1000 | number:2)}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total BHD {{ getTotal1 | number : 3}} Checkout

Pizza Romana Recipe (Al Taglio)

  1. Home
  2. Recipe
  3. Pizza Romana Recipe (Al Taglio)
Posted Date : 06 Jun 2025
Make authentic Pizza Romana at home using high-hydration dough with MORCOTE® 00 Flour and Italian Sugo. Crispy, airy crust and bold Italian flavour
BAKE TEMP : 230 - 240°C
MIXING TIME : 12 - 15 MINS
BAKE TIME : 20-25 MINS
PREP TIME : 4 to 5 hours (includes long proofing times)

Ingredients

  • MORCOTE® 00 PIZZA FLOUR - 500gm
  • FRESH YEAST - 15 gm
  • salt 3-4 sprigs
  • water - 350– 400 gm
  • Extra virgin olive oil - 25gm 
 
  • ITALIAN SUGO POWDER - 75g
  • Water (for sugo) - 300g
  • Olive oil (for sugo) - 37g
  • Low-moisture mozzarella cheese - 200-250g
  • Fresh basil leaves A handful
  • Extra virgin olive oil For drizzling

Method

For Sugo Preparation: Whisk Sugo Powder, water & olive oil until smooth. Set aside. 

In a mixer bowl, combine water, sugar, and yeast. Add flour, salt & olive oil. Mix on slow speed for 3–4 minutes. The mix on medium speed for 5–7 minutes until soft and elastic. Proof in an oiled bowl for 60–90 minutes. Pre-heat oven to 232°C. Oil an 18"×13" sheet pan generously. Punch down dough and stretch gently to fill the pan. If tight, rest 10–15 minutes before continuing. Spread Italian sugo, leaving a ½-inch border. Top with cheese & vegetables. Bake for 18–22 minutes until crust is golden and cheese is bubbling. Rest for 5 minutes. Garnish with fresh basil and serve hot. 

Professional Insight: This high-hydration dough yields a thick, airy crumb ideal for pan pizzas. Use a well-oiled base to crisp the bottom and enhance flavour through slight frying.