How to Make Crispy ROMAN PIZZA
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- Опубліковано 9 лют 2025
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The never-ending war between Neapolitan and Roman pizza rages on!
In this week's video, we're taking a look at a unique style of Roman pizza-"Pizza Rossa" or "Red Pizza." It offers a lot of convenient advantages for the home cook, and is much easier to master than pizza alla Napoletana.
Check out this week's video for a real pizza party, ROMAN STYLE!
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What's your favorite kind of pizza? 🍕
Thin crust, wood fired. First time I had it was in Germany, ‘76, at a little Italian restaurant in Büdingen. Grew up in Long Beach, CA going to Me and Ed’s as a kid.😊
The pizza I’m probably eating at that moment. I really enjoyed the pizza in Buenos Aires when I visited there. A slice of jamon y Marrones with a slice of faina was incredible. Also a fugaza slice also was great. I didn’t like the fugazetta (fugaza with mozzarella) as much but it was still very good.
Oh my that looks Soooooo Yummy!!! 😋❤
I like all kinds of pizza..unfortunately I live in France,they don't make it like Italiens,but it's getting better. 😊
Thin crust - light on sauce and lots of cheese w sausage
My wife hates cheese, and has always said her favorite pizza would be dough and tomato sauce. We will definitely be trying this recipe
My friend doesn't like cheese. He orders a pie without.
If you're anywhere near New Haven CT, check out the tomato pie from Pepe's, Sally's or Modern. Colloquially known as Apizza, it's a thin coal fired crust, topped with San Marzano tomatoes and a sprinkling of parmigiana reggiano.
you can eat pizza without cheese, it's called pizza rossa, red pizza, just ask in any pizzeria
Usually with anchovies but you can do it with whatever, usually a lot of meat, sausage etc
@@GalexlolIn rome. In Napoli the pizza without cheese is marinara: tomato, oil, garlic and oregano 😊
I just made enough pizza today that I don't have to have any dinner and now, I am watching this video taking notes so I can make MORE pizza....
I am sufficiently bewitched.
I love my hometown Chicago deep dish and thin crust za’s. I also love the traditional Neopolitan but Roman style is where it’s at for me! As a serious home cook, I love working with hydration doughs and savor all the wonderful things that come from them.
My
Nonna was from Sicily. Her pizza was amazing. Especially at Easter with sardines and bread crumbs!
Sounds like sfincione.
That thick Sicilian style pizza with bread crumbs and anchovey is called "Sfincuni".
@@FrankMSelenobest one!!
Thank you, Eva, for all of your hard work cooking and baking in these videos. As an Italian American I really appreciate the authentic foods and some history. I've only been to Italy once but it was life changing.
of what i seen there are many diff styles of pizza in italy... was watching pizza place in sicily that does pistacio cream they make a cream sauce from it and top it with mortedella and stuff thats more my style... or I think between naples and florence there is a style thats a little thicker then rome style but still a big pizza i liked that... I really like the food out of the florence region i believe that has some of the best food ... think isnt that were gelato is best in that area .... Imagine if you did that tuna pizza she makes but add ahi sushi grade tuna ! think that would be bomb! my fav pizza is bay shrimp and pesto sauce with onions and tomatoes on top.. its actually a local pizza place in california called pleasure point pizza was my fav
Ive literally had naples style so many times and only had one good one ever... and it wasnt in italy it was in atlanta... it got a michelan star has places in new york atl and miami I think.... they actually make the pizza in less then 20 sec... crazy how fast they cook it but it did taste perfect honestly
Oooohhh please… Sicilian pizza!!!
I used to go to a pizzeria on Third Avenue between 32 and 31 streets in NYC back in the 80s owned by a Sicilian. Every Friday for lunch he would serve it until he ran out. What a treat it was!!
Thank you Harper and Eva for being so gracious and sharing so many good recipes.
I think my favourite is actually pizza al taglio. Walk in, pick a few slices, eat in the park.
Agreed. The process for making the taglio dough is somewhat similar to this one, with some key differences.
@@JonathanKandell I make a version at home I've been working on since we went to Rome in 2023 which uses my sourdough starter and I was interested to note the same long cold ferment and final room temperature proof I use to make mine. And, in memory of the big pizza bianca with mortadella we had outside the Pantheon, I also make it without toppings and use it to make sandwiches.
The good thing about pizza is, there's no such thing as a bad pizza, only better ones. Everybody knows the rules 🍕
You'd change that statement if you lived in the area of Pennsylvania that I do. 😢
Ciao, Eva & Harper! I lived in Catania over 40 years ago when I was a young man and I still have fond memories of stopping at a bar or panificio for a quick bite and buying a simple, hot cartocciata catanese. They were especially comforting in the winter. Is there any way you could do an episode that includes making cartocciate? Grazie mille, Khris from Hawaii (now living in NYC).
Here in northern Italy until 10 years ago we didn't know what a neapolitan pizza was. Luckily now almost every pizzeria cook neapolitan pizza
Maybe you didn't know, I remember eating it with my classmates some 40 years ago. There have always been 2 or 3 nice pizzerie napoletane around the city, even in the north of Italy
@tpn3561 I was born in northern east of Italy in 1981. I still live in the same village I lived since 1981. Never seen a neapolitan pizza until 10 years ago. The same for my friends. Maybe in Milan. Or in a single pizzeria in Turin. But in regular pizzerie you could only have pizza romana
@ I'm not talking about Milan where I had excellent food dozens of times but I never ordered pizza, same for the eastern regions where maybe I had pizza only a couple of times. I left Italy 19 years ago and I remember that in a small city like Cuneo (I have a house in the Alps close to Cuneo) there were already a bunch of pizzerie napoletane, more so in Torino or in my Genova. One thing is to say that generally in northern Italy we have pizze that are not Napolitan (nor Roman... they are often just bad pizza), and one thing is to declare that 10 years ago we didn't know what that is. What is true in some areas (your personal experience) is not true for the whole northern region.
“Is the moment” makes me so happy.
It feels like this is a special time. Which it is
I love watching both of you. Eva, you are an absolutely amazing cook!! It sounds weird, but I grew up watching my grandmother cook - she was a caterer and made her own preserves. I love watching your hands the way I watched hers. It's such a pleasure to watch someone who is so familiar with all of the "feels" of the recipe. Thank you so much for sharing your endless knowledge of Italian cuisine with us!! Harper, I love watching your reactions and the dialogue between both of you shows a deep love which is just so beautiful.
We have bakeries in Campania too btw! We eat neapolitan style in pizzerias only. The pizza I grew up, that my granny made and the one that we bought in bakeries before (and after 😂) school was something more similar to this. Actually, the style that Eva made is the pretty modern, old style bakery pizza in Rome and Naples are very similar, and they are more "flat" and thin, with some "cornicione", and usually they come in a rectangular shape.
Here we put little piecies of garlic on the tomato one, and more oregano. So good
Thanks for reminding me of discovering on my own, how good bread dipped in tomato sauce is....
When Mom wasn't looking, I'd dip a piece of bread into the simmering sunday sauce....mmm.
60 years ago.
Sometimes I think that heaven is just a bottomless pot of tomato sauce (or ragù) and endless bread 😂
@@PastaGrammar Yep....who needs pasta ?
From my neck of the woods this is called tomato pie and is one of my favorite kinds of pizza ever, some restaurants cut it in some small slices maybe 2”x3# and serve it instead of bread
My favorite pizza is the pan pizza that Eva taught me how to do. I slice up my homemade meatballs and it’s the best! Thank you Eva and Harper
I wonder if this is the grandmother of the Philadelphia tomato pie, which is made by partially baking a crust, then adding this exact sauce and putting it back in the oven? There’s something so wonderful about the flavor of the tomato sauce when it’s a little scorched by the oven. In Philly you can buy a slab of this at room temperature wrapped in a piece of paper to eat on the go. It’s SO wonderful, and hard to explain to anyone who can’t picture pizza without cheese.
It's pizza. I am here for anything pizza
Agree, 😂🎉
Here in New Jersey, very thin crust pizza is much desired and much loved. Pizzerias such as Star Tavern in Orange, and Kinchley's in Mahwah, are famous for their thin crust pizza. These places are always packed with customers. I no longer have a big appetite, but I can eat nearly a whole thin crust pizza, because there is less bread to fill you up.
OMG Eva! I'm so impressed with your patience! I couldn't do all those steps.
Wow! This pizza is definitely a labor of love!! It looks absolutely delicious! My mouth was watering!!!
I wish I could make this!
I don’t know if I have a favorite pizza 🫤. I’ve had many different kinds of pizza in my life, but none of them really stand out. I think wood fired pizza maybe would be up at the top, but it’s hard to come by where I live.
I would love to see more types of pizza.
This was extremely interesting and informative and I enjoyed it so much. I think I’m finally understanding why Italian food (authentic) is so beloved. It’s the time and passion put into cooking it. Plus simple whole ingredients. I think I’ve always known that, but it really clicked with today’s video.
Thank you for educating me, and so many others. Your videos on Sunday are a joy to me. ❤❤❤
I grew up in Sardinia with Roman style pizza, and like both 😋
Yes, yes more pizza!
Yes! As many pizza videos as you can! 😊
So many types of pizza. I love bread and gravy (tomato sauce). My Godmother always called it gravy.
My favorite pizza for home is a high hydration dough stretched to fit in a 12 inch skillet wet with olive oil. I try to leave the edges of the dough not pressed for crust. We put a little tomato sauce and grated Parmesan and mozzarella. Then add favorite toppings. Onions, peppers, sausage, pepperoni, meatball, olives, . . Whatever you like. Add more sauce and top with mozzarella. Put skillet in a preheated 350 F oven for 35 minutes to bake. At the end of 35 minutes when the mozzarella begins to color, remove from oven and place on stove top. Turn burner on medium to brown the bottom of the crust, lift edges to check. When you see the crust is the color you want move pizza out of the skillet and onto a wire rack to let the moisture of the crust out for 5-10 minutes. Take off rack and slice as you wish. The crust puffs up like it is zeppole fried in oil. The combination of the fried bread crust olive oil and tomato sauce is wonderful.
Thank you Eva, thank you Harper I could almost taste that pizza!
I like the Neapolitan best - love crust! When I was a kid my father ran a pizzeria and we weren’t allowed to eat pizza from any other pizzeria in the neighborhood.
Like all pizza's. Depends on the mood of the day which I crave. This style is more olive oil with some flour in the dough and tomatoes. Delicious
Napolitano is definitely my favourite… like my mom used to make!😘
Love Italian food of all kinds. Cook what makes you happy for the weeks episode. I'll be here to watch! I love to learn.😊❤ Thank you Ava for the Roman red pizza!
That pizza looks beautiful.
A labor of love. Delicious
Yay for the dairy intolerant! Looks delicious. I’m sure the flavor of the dough after the long slow fermentation is amazing.
If you're lactose intolerant I suggest using cheeses that have a lengthy aging time such as DOP parmigiana reggiano, because the process of fermentation and aging consumes all the lactose.
you can totally skip the milk, it's so minimal quantity that doesn't really change a thing if you skip it
Ooohhh I might be able to try this recipe ❤ I have strength issues due to an autoimmune disease and kneading dough isn't possible for me but this one.... We can use our friend with the dough hook ❤. I love you guys. ❤ I'm going to order some of those vitamins on payday. I've been looking for a good one that might be a little easier on my stomach❤.
I am jealous because Pizza Dough gets more rest than I do! Yes more pizza videos of my most favorite food ever!
Piazza Bianca YUM.
Gosh I think watching that dough hook spin around hyptonized me a lil bit 😉
My favourite type is pizza al padellino from Piedmont... take that 😂
All Italian pizzas are heavenly actually
I love pizza!❤💕
Wow…a lot of work Eva! Lucky Harper! 🍕 ❤
Thin crust pizza marinara is my favorite 💥
Sembra deliziosa!🎉
I would love more pizza recipes. Yum
Really like what doing watch you every sunday
This sounds absolutely FANTASTIC!! Also, LOVE Eva’s hair flip!! ❤❤❤
PIZZA!!! All kinds, all the time :D
Yes more pizza!!❤❤
It's been really good for us
As an American I'll eat any pizza but lately I have been obsessed with neapolitan pizza so much so iam going to buy a small portable oven like a uni ,I just love the taste of wood fired pizza ❤❤❤
I will always welcome more pizza recipes. Thank you! I'm loving your Farinata recipe.
We love you both ❤THANK YOU for sharing amazing recipes. ✨
Doing similar for many years at home . Set the crust and free bake on the grates in the oven .
You totally blew my mind bc at first I thought you were making a flat bread crust. lol This is all about technique. Looks delicious and now I'll have to try it. Thank you :o)
It might be fun to make 1 pizza from every major place like you said and then have friends come over and choose for their favorite. And it'll show regular people's opinion who haven't been to Italy
All the pizza variations! Yes, please! 🙌👏
A meat lover, pleased to make more ( a lot ) more pizza variations a lot more pleased ❤🍕🍕🍕
This looks AMAZING!!!!! Cannot wait to try!! Yes, yes, and more yes! The more pizza recipes, the better! Thank you for this!
You can try what some makers if Chicago thin crust do, the dough is made several days ahead and the rolled out allowed to dry uncovered in the fridge for 24+ hours. You get a very crispy crust without the double baking.
I’m not sure I have a favorite. It really is about the mood I am in, I think. I love lots of variations, but a well-made and delicious crust and fresh quality ingredients are a must regardless of style!
This Roman pizza is best pizza ever!!
I need to make this recipe for sure. Thank you Eva
This is the perfect sponsor for yall because it’s obvious that you guys have the best hair on UA-cam! Haha
😂😂😂
Love your videos. Your parents crack me up. Regarding the ones with food, do you have a recipe for linguini and red clam sauce? I prefer it over the white.
See Linguini Marinara (my favourite is with a thin layer of dough covering baked in oven). By the way, what is his father's name? I know he is a famous foodie person but forgot his name.
YES PIZZA 🍕
Thank you
Yes please!! More pizza variations! ❤️🍕🍕🍕Love your videos and your cookbook!! Thanks for the awesome content. 👍👍
Love you guys
Good morning!
ALL the pizza videos, please!!
Looks yummy
Look forward to all your videos. My reaction to this pizza? My mouth started watering just watching you bite into it! And I am full from lunch
You two are awesome
I love this channel
More pizza variants please! 🥰🥰🥰
I’d love to see Ava make some of the American style pizzas it’s her own unique twists
Here in Rome, the "panificio pizza" is "pizza in teglia". In the original recipe we don't put origano in "pizza rossa", only tomato & EVO, another traditional "panificio pizza" are pizza & potatoes and pizza bianca (only salt and olio EVO). P.S. Another pizza forno/panificio are "scrocchiarella rossa" & "scrocchiarella bianca".... very thin and crispy!
Diastatic malt (very different from non-diastatic malt) contains active enzymes that start degrading the starches in flour into sugars and creating flavorful compounds. If you use too much or let it work too long, it will start degrading the dough, though. It's not a replacement for honey or sugar. Non-diastatic malt is, on the other hand, a more flavorful replacement for honey and can be used in any amount without concerns. It's also easier to find and for this type of dough, probably the best option
That looks mighty tasty. And yes more pizza videos, in addition some varieties of calazone and possible Stromboli. I like to make a Stromboli with vegetables consisting of bell peppers, red onion, cherry tomatoes halved, with porcini and banana peppers, feta and mozzarella cheese, along with Kalamata olives slices. It so good you dont miss any meat of Italian salami, ham, and pepperoni version, which I do like, but the veggie one is my go to Stromboli.
I'm here to inform you that I'm one of the first viewers of this video.
I would love to see a video on pinsa! Why is it pinsa and not pizza, how to make it, and how it differs from a Neapolitan pizza.
0:37 There are some pizza restaurants near me in western Connecticut who make pizza that looks exactly like this.
0:56 That actually looks really good, is it difficult to make? Will you do this recipe?
17:22 The answer to the question, “do you want to see a recipe for..” is always YES! I have a question though.. Eva has made so many varieties of pizza. Which one is the easiest and tidiest to make for people that don’t have a big chopping block or counter space to spread out.
I had a thought too, maybe it would be good for a video. I wondered what recipes children in Italy learn to cook first. In America, the first things children cook by themselves are usually hot dogs or scrambled eggs. What are the Italian recipes that are so easy, the children make themselves?
The Roman crispy pizza reminds me of Chicago Tavern. A lot of people who don't live in Chicago think Chicago is deep dish. Like Rome, Chicago has a lot of pizza types. But tavern is a lot more common than deep dish. It also isn't so overwhelming.
My favorite though- Sicilian, particularly the Sicilian pizza at Panificio Trentanelli di Mario Trentanelli.
Mmm yummy I love this channel so much!
More pizza variations please!
I can't eat cheese so this pizza would be perfect for me!
Normally I have to wait until a normal piece of pizza slightly cools off and I can pull the cheese layer off in one shot lol. And then the result is pretty much a Roman Pizza. Thanks guys!
Hi Eva - I’m a real fan! Does your baking tray have a special bottom? It looks like two layers.
Please try Calabrian pizza with salami picante and ‘nduja! That and pizza Al taglio in Rome are my favorites. Also I think a sneaky good one is pizza with patatine e wurstel!
If those Ancient Romans ate anything like pizza, they went really light on the tomatoes!
Also light on the mozzarella di bufala.
My favorite pizza is the Milanese pizza al trancio. You shuld try that one.
I’m Team Napoli 100%, but show us all the pizza variations. We love a good pizza! Grazie, Eva e Harper! ❤
Rhode islanders still eat a lot of pizza types like this. I guess that means a lot of the Italians that settled there must have been from rome
Most "Italian-Americans" whose families came before WWII were from the area around Naples.
I would love to see Eva cook up some pizza verities from other italian diaspora countries. I'm thinking a fugazzeta would be interesting and it could be like that episode they did with the Chicago deep dish pizza.
Please give us a potato pizza! I remember getting a slice in Rome, probably with a crust like this, shingled with very thin slices of potato atop. It was pale, not overly browned, and delicious both warm and room temperature.
Best pizza is thick dough pizza.
This type of pizza is sold in bakeries throughout the US, Mexico, and Spain. I never understood why someone wanted a pizza without cheese. I always add cheese to it at home.
A cheeseless pizza can keep longer without refrigeration, though I would consider hard cheeses to be inert in this respect if cooked with the pizza (Montreal bakeries sell pizze with or without a sprinkle of cheese).
Crispy, airy and chewy....Napolitana is my favorite.
But I like pizza in all forms , as long as it's made well, without too many toppings.
So yummy, I like Pizza so much..🍕😋😊
Thank you guys for your teaching but would you please say again what type of flower? Thank you
They're using Manitoba flour. If you're in the States, you can use bread flour for pizza. In Canada, you can use all-purpose flour.
@@fun_ghoul Thank you
@ ✊
My Napolitain pizza with anchovies that l make myself. I have a good oven and have been told that mine are better than in restaurants. I live 20 kms from Italy and always have access to Caputo flour.
Very similar to a tomato pie you would find in the Trenton, NJ to Philadelphia, PA region of the NJ/PA border.