Pizza al trancio – Roman bakery-style pizza tray
Pizza al trancio – Roman bakery-style pizza tray
Yield: 6-8
Prep time: 10 MinCook time: 20 MinResting Time: 3 HourTotal time: 3 H & 30 M
Soft, airy, and irresistibly crisp on the edges, this Roman-style tray pizza is a true crowd-pleaser. Baked with a long-rested dough for extra lightness, it’s divided into three classic sections: simple Pizza Rossa with tomato and oregano, rich Salsiccia with sausage and salami, and a fresh Prosciutto e Rucola combination topped after baking. With its golden crust, melty cheese, and vibrant toppings, this is Roman street food at its most comforting and shareable.
Ingredients
For the dough:
For the topping:
Instructions
- 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.
- 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.
- 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.
- Preheat your oven to 240–250°C or as hot as it goes.
- 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.
- 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.
- Return to the oven and bake for another 5–7 minutes, until the crust is golden and puffed and the cheese is melted.
- 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)
- Then slice and serve. Three toppings, one tray — an ode to Roman snacking at its most satisfying.
