Roman-style Pizza

Only lightly salt with the spoon: anchovies and capers will add extra seasoning later.

A preheated tray or pizza stone ensures a crispier base.

If the dough springs back, let it rest for 5 minutes and then continue rolling.

Leave 1–2 cm free at the edge so the crust puffs up nicely.

Drain the mozzarella briefly or pat dry with kitchen paper to prevent the pizza from becoming too soggy.

Rinse the capers briefly if you prefer them less salty.

Check briefly towards the end: baking time can vary by a few minutes depending on the oven.