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Pizza rossa
Main dishes

Pizza rossa

Pizza rossa

This pizza can be found everywhere in Italy, in bakeries, on the street, and at family dinners. It's so simple to make and is perfect for happy hour with friends. A little light red wine like a Nerello Mascalese on the side and that's all you need!

Preparation 15 min
Cooking time 20
Portions 4-6

Makes 1 13” x 18” pizza. Plan an additional 1 h 30 mins for the dough to rise.



  1. In a large bowl, combine the water and yeast. Stir and let rest a few minutes until the yeast is active.
  2. Add the flour and mix by hand for 3 to 4 minutes to combine well. Let rest for 5 minutes.
  3. Add the salt and oil to the dough and mix well.
  4. Once well combined, transfer the dough to a floured work surface and knead for 5 to 7 minutes or until the dough has a smooth texture.
  5. Transfer to an oiled bowl and cover with a clean damp dish cloth. Let the dough rise for 1½ hours, preferably in a warm part of the kitchen.
  6. Preheat the oven to 450 °F and lightly oil a 13 x 18-inch sheet pan.
  7. Transfer the dough to the prepared sheet pan and spread out until it is ½ inch thick.
  8. With your fingers, dimple the dough to create depressions, making sure the dough is stretched across the pan. If the dough resists, let it rest for 20 minutes and work it again.
  9. Cover the dough with a jar of Stefano Faita pizza sauce and spread it evenly, before placing the pan in the oven.
  10. Bake in the oven for 20 to 25 minutes, until the edges are golden brown. Transfer the cooked pizza to a cooling rack and let rest before serving.
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