Thin crust pizza, Roma style

Before Baking



We have been to Italy several times, but I think the trip to Rome in 2003 (before we went to the digital camera), was one of the best.  We ate traditional Italian pizza quite a bit.  We loved the crisp, cracker-like crust with very few toppings, but very high on flavor. 

We rarely order pizza out in the US, but I do try to make it at home quite often.  Never have I been able to get that real Italian crust.....until today!!!

We stopped for lunch in Tampa on Friday at The Toasted Pheasant  which is a bistro that is as cute as its name.  We had the Niçoise Pizza.  It was a crispy, cracker crust and topped with goat cheese, fresh basil, marinated olives and anchovies.  We loved it.  I asked the waiter if the crisp crust was a secret.  He revealed that semolina was used.  A-ha!  Now I get it!!

So I started searching and found this recipe for a semolina pizza crust on "Hide the Cheese".  I followed the directions exactly and we had the crispy, crackling crust that we both love.  Topped it with a thin pizza sauce out of the freeze and some browned Italian sausage, a basil-Parmesan spread, chopped olives and goat cheese.  It was perfect!!! 

We have never been fans of the deep dish pizza crusts since visiting Italy.  It is just tastier and less filling to eat the crisp crusts.

This first time, I also did not use my stone in the oven.  I picked up this fantastic, slick, pizza pan at a local restaurant supply store this winter, and I really love it a lot.  I do plan to use the stone next time to see the difference it might make.