Pizza Romana (Roman-style Cream Buns) is a traditional Vatican City recipe (based on a Roman original) for a yeasted bun served filled with cream. The full recipe is presented here and I hope you enjoy this classic Vatican City dish of: Roman-style Cream Buns (Pizza Romana).
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Also known as Pizza al Taglio ('pizza by the cut'), Pizza Romana is often cut with scissors and sold by weight in bakeries and street food carts. Like focaccia, pizza al taglio is rectangular and works with a wide variety of toppings. Unlike focaccia bread, Roman-style pizza does is notd prove in the tray it is baked in, making for a crispy, airy crust, as opposed to a spongy, tall one.
Even popes like their comfort foods and you can't go anywhere in Rome (even the Vatican) without having Roman pizza (Pizza Romana).
Ingredients:
175ml lukewarm water
1 package active dry yeast
1 tbsp olive oil, plus more greasing your work surfaces
500g plain (all-purpose) flour, plus more for dusting
1 tsp salt
To assemble:
120ml crushed or grated tomatoes or tomato sauce (for a tomato-based pie) or ¼ cup olive oil (for a pizza bianca)
170g fresh Buffalo mozzarella or ricotta cheese
100g assorted toppings such as pepperoni, sausage, prosciutto, rocket, shaved courgette, artichokes, olives, or cherry tomatoes
Method:
As with any pizza, begin by preparing the dough. In a large bowl, combine the water and yeast, whisking vigorously until smooth. Let sit until frothy (about 4–5 minutes) — this ensures the yeast is active.
Stir in the olive oil, flour, and salt, and mix with a wooden spoon. Continue mixing until you have a shaggy dough with no dry spots of flour. (Alternatively, use a stand mixer fitted with a dough hook attachment.)
Turn dough out onto a lightly-floured work surface and knead by hand until smooth and elastic (about 5–6 minutes).
Grease a large bowl with olive oil and transfer the dough into the bowl, flipping once to coat the whole mass in olive oil.
Cover the bowl with a damp kitchen towel or clingfilm (plastic wrap) and let rise at room temperature until doubled in volume (about 75 minutes).
Pre-heat your oven to 240°C (or as high as it will go).
Turn the dough out onto a floured surface and use a bench scraper to divide in half.
Grease two rimmed baking trays with a little olive oil.
Stretch or roll each dough ball into a rectangle to fit the baking tray and gently transfer to the baking trays.
Top each pizza with desired toppings (remember less is more for Italian pizza, it's all about the dough) then transfer to the centre of your pre-heated oven and bake until the cheese is melted and the crust is crisp and golden (about 10 minutes).
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