On my final full day in Rome last month (where does the time go!) I spent a delightful morning exploring the Campo de Fiori market plus a local bakers, a butchers and two restaurants. We tasted a variety of olive oils, balsamic vinegars, pizza bianca, cheeses and salami with the charming Simona, our Rome Food Tour guide from Walks of Italy and my new American friends who were also on the tour. You can read all about the wonderful time we had in my post the Authentic taste of Rome.
I had already learnt so much about Italian food, and eaten a fair bit of it too, but the tour wasn’t over yet. We were off to Ciccia Bomba, which translates as ‘Fat Guy’, to learn how to make pizza! This wonderful restaurant is in the heart of Rome on the Via del Governo Vecchio.
One of the best known pizzas is of course the Margherita, named in honour of the first queen of the united Italy in 1889. The toppings used, namely tomatoes, basil and mozzarella, represent the colours of the Italian flag – red, green and white. Unlike the mozzarella we had tasted earlier which was made from buffalo milk, the mozzarella used on pizza is from cows milk.
Making Pizzas at Ciccia Bomba
Sadly we did not have time to make the dough on the tour as it needs to stand for 24 hours before being used so we were given some already prepared (cheating somewhat don’t you think!) we still had fun being shown how to roll out the pizza into a perfect circle or there about, choose our toppings and popped them in the oven. Even though I say so myself, mine really was rather delicious. However, I was so full from all the wonderful treats we had tasted throughout the morning, I couldn’t manage much of it so most was saved for later!
In Rome they like the pizza base to be thin and crispy. Here’s Georgio’s recipe (he’s been a pizza chef for 26 years so he should know what he’s doing by now!)
The precise amounts of ingredients actually varies depending on room temperature and humidity and so forth. If you find your dough is too dry add a little more oil and if it is too wet a little more flour.
You will need to leave your dough for 24 hours before baking. Divide the dough into 12 to 16 balls. Roll out the number of pizzas you wish to make until the dough is really thin. Freeze the remaining balls.
Heat your oven to its maximum heat and put in the pizza base for 30-40 seconds.
Toppings of your choice starting with either finely chopped, pureed or even sliced tomatoes.
Remove from the oven and put on the tomatoes followed any other toppings you desire (in my case salami, basil, peppers and mozzarella).
Lower the heat a little and put back in oven until the pizza is crisp and golden (check after 8 minutes).
If you find your toppings are cooking before the base try covering it in foil and continue cooking (or it could be that your base is too thick).
Peaches in Red Wine
For dessert we had peaches bought that morning in the market, drenched in red wine with a little sugar. Simple but delicious!
More Posts from Rome
Going solo in Rome
How did I find travelling on my own in Rome plus a few handy tips.
The authentic taste of Rome!
Join me on a wonderful food tour of Rome including the oldest market, numerous tastings and where to find the best coffee and the best food souvenirs.
Pairing Italian Wine and Food
Learn the basics of wine tasting and pairing food and wine.
On a mission to discover Rome’s food and wine!
My arrival in Rome when I discover where to find great gelato and how to tell if it is genuine artisan gelato plus I visit a cafe in a fashionable district of Rome where you can buy a plate of pasta with a glass of wine for just 4 euros.
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