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Roman pizza is completely different from, for example, one in Naples. It is made from absolutely different dough and of a different shape with fillings for every taste.
- 1 1/2 cup flour
- 2 1/2 tbsp olive oil
- 1 1/2 tsp dry yeast
- 2 tsp sugar
- 1 tsp sea salt
For the filling:
- 10 oz mozzarella
- 3 1/2 oz grated Parmesan
- 1 medium zucchini
- 6 cherry tomatoes
- 2 cloves of garlic
- 3 sprigs of basil and thyme
- 6-7 tbsp olive oil
- Sea salt to taste
- Black pepper to taste
- For the dough, heat 1/2 cup of water to 100° F (40° C). Add salt, sugar and yeast. Add flour and 1 1/2 tablespoon of olive oil, knead for about 6 minutes.
- Brush the dough with the remaining olive oil. Place in a clean bowl and cover with plastic wrap. Put in a warm place for 90 minutes. Meantime, turn on the oven and heat two baking sheets at 490° F (250° C).
- Divide dough into 2 pieces. Roll out 1/2 dough into a large rectangle with rounded edges. The thickness of this layer of dough should be no more than 5–6 mm (thicker at edges).
- Roll out the remaining dough and cover with a towel. Put aside for 15-30 minutes.
- For the filling, crush the garlic with salt and pepper into a paste in the mortar. Pour in olive oil, stir and and put aside for 5-10 minutes.
- Cut zucchini into thin circles. Cut cherry tomatoes in half. Slice mozzarella thinly.
- Brush both layers of dough with garlic oil, sprinkle the center with 1/2 Parmesan.
- Place zucchini and cherry tomatoes on top.
- Top with mozzarella. Sprinkle with the remaining garlic oil, Parmesan and thyme leaves.
- Place pizzas in the oven. Bake for about 10 minutes. Sprinkle with basil leaves before serving.