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The Romana Pizza Americana

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Prep Method: Baked


Main Dish

Prep Time

15 Mins

Cook Time

15 Mins


Serves 6


  • 50/50 Semolina/flour blend for dusting
  • 32 oz / 907g dough (high hydrated dough recommend)
  • 20 oz / 567g shredded whole milk mozzarella
  • 18 - 20 waffle style fries (fried then seasoned with salt & pepper)
  • 1 Calabrese or spicy link sausage, precooked and thinly sliced
  • Honey drizzle
  • 2 oz / 6g sliced roasted red peppers
  • 0.5 oz / 14g sliced green onions
  • 2 oz / 6g shaved or sliced smoked provolone
  • Horseradish aioli drizzle
  • Extra virgin olive oil

Horseradish Aioli

  • 1/2 cup / 65g ketchup
  • 3/4 cup / 97.5g mayonnaise
  • 1 tablespoon / 14.175g horseradish
  • Blend together and place into a squeeze bottle
  • 2-3 ft Romana board recommended


  1. Dust your dough in the semolina/flour mix. Shape your dough long and narrow to approximately two feet long. Place your dough on your board. Using your fingers tips generously dimple your dough. Add olive oil to the crevices of the dimpled dough.
  2. Par-bake your dough in a 500-525°F gas or electric oven for three to four minutes.
  3. Take your dough out and top your pizza with mozzarella, sliced sausage, and roasted red peppers. Place your pizza back into the oven and cook until golden brown.
  4. A few minutes before your pizza is finished baking, fry your waffle-style fries. Toss in salt and pepper and set aside.
  5. Cut your pizza into desired squares. Top with green onions, fried waffle style fries, smoked provolone, honey, and aioli drizzle. Serve & enjoy!


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Tony Gemignani

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