Name: Pizza Amatriciana
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 1 batch thin crust pizza dough (or store bought dough) 2 cups bread flour; 2 cups all purpose flour, plus additional for working with dough; 1 tbsp olive oil, plus additional for garnish; 11/2 tsp salt; 1 tsp active dry yeast; 11/3 cup warm water; extra flour, semolina flour, or cornmeal for when you roll the dough out; 1 batch Amatriciana Sauce (note: follow all instructions EXCEPT – do not return cooked pancetta to sauce. Set it aside to use as pizza topping). 5 oz pancetta*; 4 garlic cloves, 3 crushed plus one diced; 1 large shallot, diced fine; 1/2 tsp red pepper flakes (or 1 tsp if you like it hot); 1 tbsp tomato paste; 1 28 oz can whole tomatoes; 3–4 basil sprigs, 1 whole plus 2 or 3 chopped rough (for garnish); 1 lb bucatini or spaghetti; shredded pecorino or parmesan cheese (about 1/4 cup); shredded cheese – I like a mix of pecorino, parmesan, and whole milk mozzerrella.; small tomato, sliced thin (1 per pizza); 1 onion, sliced thin (about 1/4 onion per pizza); cooked and chopped pancetta, set aside from sauce recipe (3 to 5 oz per pizza); 1 small bunch parsley, chopped (about 1/4 cup per pizza)

Description

This is currently my favorite pizza recipe!

Ingredients

Scale

Dough

1 batch thin crust pizza dough (or store bought dough)
- 2 cups bread flour
- 2 cups all purpose flour, plus additional for working with dough
- 1 tbsp olive oil, plus additional for garnish
- 11/2 tsp salt
- 1 tsp active dry yeast
- 11/3 cup warm water
- extra flour, semolina flour, or cornmeal for when you roll the dough out

Sauce

1 batch Amatriciana Sauce (note: follow all instructions EXCEPT – do not return cooked pancetta to sauce. Set it aside to use as pizza topping).
- 5 oz pancetta*
- 4 garlic cloves, 3 crushed plus one diced
- 1 large shallot, diced fine
- 1/2 tsp red pepper flakes (or 1 tsp if you like it hot)
- 1 tbsp tomato paste
- 1 28 oz can whole tomatoes
- 3–4 basil sprigs, 1 whole plus 2 or 3 chopped rough (for garnish)
- 1 lb bucatini or spaghetti
- shredded pecorino or parmesan cheese (about 1/4 cup)

Toppings (per pizza)*

shredded cheese – I like a mix of pecorino, parmesan, and whole milk mozzerrella.
small tomato, sliced thin (1 per pizza)
1 onion, sliced thin (about 1/4 onion per pizza)
cooked and chopped pancetta, set aside from sauce recipe (3 to 5 oz per pizza)
1 small bunch parsley, chopped (about 1/4 cup per pizza)

Instructions

Make the pizza dough following instructions
Make the Amatriciana sauce following instructions EXCEPT: do not return cooked pancetta to the sauce. Set it aside to use as a pizza topping
Put your pizza stone or baking sheet in the oven and pre-heat to 550 (or as high as it will go).
Roll your dough out as thinly as you can on a floured surface. I usually use a rolling pin.
Top the pizza with sauce, cheese, veggies, and pancetta. Don’t add the parsley.
When oven is hot, use a pizza peel to transfer pizza to hot pizza stone.
Bake 10 minutes or until crust looks crisp and cheese is golden and bubbly.
Remove pizza from oven and garnish with parsley. Let cool 5-7 minutes before slicing.

Notes

Each pizza will typically feed two to three.
If you are making more than one pizza with the amatriciana toppings you might want to cook a little extra pancetta (maybe 8-10 oz).
The dough and sauce recipes yield enough for 3 pizzas. I’ve provide the topping amounts required per pizza so you can scale accordingly.

Keywords: Pizza, Amatriciana Sauce