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PIZZA AL TRANCIO

  • Jan 21
  • 2 min read



Serves 6–8

Prep time: 10 minutes + 3 hours resting time


Cook time: 20 minutes

 

Ingredients:

 

For the dough

  • 500 g strong bread flour

  • 3.5 g (½ sachet) dry yeast

  • 350 ml lukewarm water

  • 1 tablespoon salt

  • 1 tablespoon olive oil, plus more for greasing and folding

 

For the topping

  • 2 x 400 g tins whole peeled tomatoes

  • 2 garlic cloves, finely minced

  • salt and olive oil

  • dried oregano

  • 300 g  mozzarella or fior di latte, torn or grated

  • 4–6 marinated artichoke hearts, quartered

  • a handful of jarred mushrooms, drained

  • 90g of D’Orsogna prosciutto, torn (1x pack)

  • 1 pork sausage (about 100 g), removed from casing and crumbled

  • 4–6 salami

  • fresh basil (optional)


Method:

  1. Make the dough
 in a large bowl, combine the flour and yeast. Add the water gradually, mixing with a spoon or your hand until a shaggy dough forms. Add the salt and olive oil, then knead just enough to bring the dough together.  Cover and let rest for 30 minutes in your oiled bowl.

  2. Perform a set of stretches and folds, then remove the dough from the bowl. Shape it into a rough rectangle, folding each side inward toward the center. Reshape the dough into a ball and let it rest for 30 to 45 minutes.

  3. When ready to bake, oil a 30 x 40 cm baking tray and gently stretch the dough to fill it. If it resists, let it rest for 10 minutes before trying again.

  4. Preheat your oven to 240–250°C or as hot as it goes.

  5. Spread the tomato sauce evenly over the dough and visually divide the pizza into three sections:

            -Pizza Rossa: sauce only, topped with dried oregano.

            -Salsiccia: sauce with crumbled raw sausage over the top.

            -Prosciutto e rucola: sauce and sliced tomatoes  (cheese, prosciutto and rucola will go on later). Add the prosciutto and rocket last.

  1. Bake for 20 minutes, then remove and quickly add mozzarella to 2/3 of the tray (not the oregano one) and the salami to the Salsiccia section.

  2. Return to the oven and bake for another 5–7 minutes, until the crust is golden and puffed and the cheese is melted.

  3. As soon as the pizza comes out of the oven, top the sausage section with slices of salami so they warm gently without cooking, and the the section with sliced tomatoes, top with prosciutto and rucola (you can drizzle a little balsamic glaze on this side too)

  4. Then slice and serve. Three toppings, one tray—an ode to Roman snacking at its most satisfying.

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