RomanItalian
Pizza Rossa Alla Pala
by Marco Rufini · 181K subscribers on YouTube
A classic Roman thin and crispy pizza with just tomato sauce and olive oil, baked at high temperature and finished with raw extra virgin olive oil.
- Cook
- 12 min
- Difficulty
- easy
Ingredients
2 items- Peeled TomatoesUse peeled tomatoes, not passata.
- Extra Virgin Olive OilFor baking and for finishing raw.
Method
- Stretch the dough onto the pizza peel (pala), shaking off excess flour.
- Spread the peeled tomatoes (pelati) evenly over the dough, going almost to the edges.
- Drizzle a little olive oil over the top.
- Bake in a preheated oven at 270°C (520°F) for 12 to 13 minutes.
- Before eating, add a generous drizzle of extra virgin olive oil.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
