Making Authentic Pizza At Home (2 Ways) | Neapolitan & Roman Pizza Recipes
Get ready to make the best homemade pizza you've ever tasted! In this recipe, we'll show you how to make two types of authentic Italian pizzas: Neapolitan and Roman. The Neapolitan pizza is cooked at high temperatures with a crispy crust and classic toppings like San Marzano tomatoes and buffalo mozzarella. The Roman pizza, known as Pizza Altalio, is made with a bread flour crust and topped with a delicious combination of ingredients like pancetta, mushrooms, onions, and lots of cheese. Both pizzas are cooked to perfection using the Uni Pizza Oven, which ensures that you get that authentic Italian taste and texture. Whether you prefer the traditional Neapolitan pizza or the flavorful Roman pizza, you'll love making these recipes at home!
Ingredients:
- filtered water
- instant yeast
- double zero flour
- fine sea salt
- San Marzano tomatoes
- garlic
- extra virgin olive oil
- buffalo mozzarella
- basil
- pancetta
- button mushrooms
- onion
- fresh thyme leaves
- low moisture mozzarella cheese
- parmigiano reggiano
- pepperoni
Cooking steps:
- Prepare the dough for the Neapolitan pizza by combining filtered water and instant yeast. Mix in double zero flour and fine sea salt until a sticky dough forms. Let it rest for 20 minutes, then knead and fold the dough several times. Place it in the refrigerator overnight.
- Divide the Neapolitan pizza dough into small balls and let them proof for a few hours. Meanwhile, make the fresh tomato sauce by blending San Marzano tomatoes, garlic, and extra virgin olive oil. Strain the sauce to remove any pulp.
- Preheat the Uni Pizza Oven to 800-850 degrees Fahrenheit. Stretch the pizza dough, top it with the fresh tomato sauce, buffalo mozzarella, and basil. Cook the pizza in the preheated oven for 90 seconds or until it's perfectly cooked and slightly charred.
- For the Roman pizza, mix warm water, instant yeast, bread flour, and fine sea salt to make the dough. Let it rest and proof for several hours in the refrigerator.
- Spread the Roman pizza dough on a baking sheet and let it proof at room temperature. Make the sauce by sautéing pancetta, garlic, and red chili flakes. Add crushed San Marzano tomatoes and let the sauce simmer. Season with salt and a pinch of sugar.
- Top the Roman pizza with the sauce, low moisture mozzarella, onion, mushroom, and pepperoni. Bake in a preheated oven at 500 degrees Fahrenheit for 20-25 minutes or until the cheese is browned and caramelized.
- Optional: top the onion and mushroom section with fresh frise and shaved Parmigiano Reggiano.
- Enjoy the delicious homemade Neapolitan and Roman pizzas with their unique flavors and textures!
