Pizza Rossa | Roman-Style “Red Pizza” Recipe – Pasta Grammar

Name: Pizza Rossa | Roman-Style “Red Pizza” Recipe – Pasta Grammar
Ingredients: 28 ounces (800 grams) can of whole peeled tomatoes, or tomato puree; 4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus extra for drizzling and greasing; 1 tablespoon tomato paste; Dried oregano, to taste; 4 teaspoons (20 grams) sea salt for the dough, plus extra to taste for the tomato sauce; 500 grams Manitoba flour; 80 milliliters whole milk; 1 teaspoon (4 grams) active dry yeast; ½ teaspoon (1 gram) diastatic malt powder (or substitute with ½ tablespoon honey); Semolina flour for dusting

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What makes this pizza unique is its simplicity: a crispy crust topped with a very flavorful tomato sauce. No cheese, no toppings.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastagrammar.com.

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Ingredients

28 ounces (800 grams) can of whole peeled tomatoes, or tomato puree
4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus extra for drizzling and greasing
1 tablespoon tomato paste
Dried oregano, to taste
4 teaspoons (20 grams) sea salt for the dough, plus extra to taste for the tomato sauce
500 grams Manitoba flour
80 milliliters whole milk
1 teaspoon (4 grams) active dry yeast
½ teaspoon (1 gram) diastatic malt powder (or substitute with ½ tablespoon honey)
Semolina flour for dusting