Pizza Rossa
Recipe by RPM Italian
RPM Italian – D.C. Chef Massimo Vicidomini is sharing his recipe for Pizza Rossa, a traditional marinara pizza from the South of Italy. Dairy-free and simple, it lets the dough and tomato shine—and honors his grandfather Nonno Luigi, keeping a cherished family tradition alive.
Pizza Rossa
A slice of tradition
Yield: 1 pizza
Ingredients:
FOR PIZZA DOUGH
1 tsp. yeast
4 cups bread flour
¼ cup rye flour
½ Tbsp. malt powder
2½ cups warm water (100°f – 110°f)
1 Tbsp. fine sea salt
1 Tbsp. olive oil
FOR ROSSA SAUCE
1 24-oz. jar pomodoro sauce
¼ cup Calabrian chili peppers
*Note: This recipe yields about 3 cups of Rossa Sauce. Refrigerate any remaining sauce in a sealed container for up to 3 days.
Method:
FOR ROSSA SAUCE
1. Add the pomodoro sauce and calabrian chili peppers to a blender.
2. Blend on medium for 2 minutes until the sauce is well combined and set aside.
FOR PIZZA ROSSA
1. Preheat your oven to 500°F.
2. In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl if mixing by hand, combine the yeast, bread flour, rye flour, and malt powder.
3. With the mixer on medium-low or stirring by hand, gradually add the water until the dough starts to form.
4. Continue to knead the dough for approximately 6 minutes, or until the dough is smooth and elastic.
5. Add the olive oil and salt and mix for 30 more seconds.
6. Move the mixing bowl to a warm spot in your kitchen. Cover with plastic wrap and allow the dough to rest for at least 2 hours, but no more than 4 hours.
7. Divide the dough into 4 equal portions and stretch it into an 8-inch round on a baking sheet or pizza peel.
8. Top with approximately ¼ cup of the rossa sauce and spread evenly.
9. Bake in the preheated oven for 3-5 minutes until crispy edges form.
10. Remove from the oven and let cool slightly before serving.
