Comments on: How to Make Roman-Style Pizza from Scratch (Inspired by Rome’s Forno Campo de Fiori Pizza)

By: Marie Asselin

Marie Asselin — Fri, 16 Sep 2022 12:19:39 +0000

In reply to Johnny Twobad. Hey Johnny, I think because the parchment paper is set on the pizza stone and most of it rests under the pizza, it's sort of "protected" from burning. I've been using parchment paper forever and while the edges of the parchment around the pizza do brown a bit, it doesn't burn. It's so handy to slide the pizza in and out of the oven!

By: Johnny Twobad

Johnny Twobad — Mon, 12 Sep 2022 15:32:25 +0000

You say set the oven temperature to 500 F, and use parchment paper underneath the dough while baking. But most parchment paper burns at 450 degrees. Please explain.

By: Larkin

Larkin — Tue, 03 May 2016 14:57:45 +0000

Just found this as I was craving Roman-style pizza..I stop by Forno Campo Di Fiori every time I’m in Rome…usually multiple times! Thanks!

By: Dmytro Durbak

Dmytro Durbak — Wed, 21 Oct 2015 11:46:40 +0000

We spent a month in Rome this spring and enjoyed many, many pizzas. Your website saved me hours of research. We enjoyed both your pizzas and they were as good as in Rome. I use a bread machine to make a double portion of dough, divide it into four parts, and freeze them. Thawed dough is relaxed and a lot easier to roll and stretch. I have a steel, 16 inch perforated pizza form and it works well. I have not found a large enough pizza stone to suit me. I am thinking of cutting down a large floor tile to fit my stove. I have photos to share, but don’t know how to send them to you. I am looking for more toppings.

By: Emily

Emily — Tue, 28 Jul 2015 17:38:25 +0000

I agree, the parchment makes this whole process doable. I used commercially prepared dough and still had great results. I also used the Cuisinart processor to cut the zucchini evenly and thinly. The pizza was wonderful and I have referred to your blog. Also, my second pizza was a base of homemade pesto, mozzarella, coppociola, fresh herbs and parmesan regianno. Superb. You can even make it ahead of your guests’ arrival and reheat it for 5 minutes at 400.

By: Anna Moen

Anna Moen — Mon, 04 May 2015 20:45:57 +0000

Tried the zucchini pizza today.. My LORD! It`s the mother of all pizzas! Thank you <3

By: George

George — Mon, 22 Sep 2014 13:55:10 +0000

this blog rules

By: Marie Asselin

Marie Asselin — Tue, 13 May 2014 02:28:24 +0000

In reply to Kristina. You can keep the dough wrapped in plastic wrap and a freezer-safe resealable bag for 24 hours in the fridge and up to a month in the freezer. Thaw overnight in the fridge or at room temperature for at least 30 minutes.

By: Julia Vronskaya

Julia Vronskaya — Mon, 17 Mar 2014 14:39:45 +0000

The best pizza a ever tasted . Forno in Rome

By: Kristina

Kristina — Fri, 31 Jan 2014 18:21:51 +0000

Hi, this recipe looks and sounds amazing. I can’t wait to try it. Can someone tell me how long this dough can keep in the fridge and freezer? make ahead would be ideal! Thanks :)

By: Marcy

Marcy — Mon, 06 Jan 2014 05:06:41 +0000

I made this dough yesterday using bread flour. I let it sit in the fridge overnight and most of the day today. Brought it to room temp. Rolled. Topped. Baked. I love this dough. I also love the parchment idea. It worked terrific. Normally I get mad because the pizza sticks to the peel and then my toppings are a mess when it finally hits the stone.

By: Marian

Marian — Sat, 14 Sep 2013 04:58:13 +0000

I just made this for lunch. The best thin, crispy pizza dough I’ve made so far! Very easy and I think any toppings would work well with the crispy base. I used homemade pesto and leftover roast duck. Odd combo, but tasted great with the wonderful pizza base!