Pizza in Teglia alla Romana

Pizza in Teglia alla Romana

Now that winter’s here (even though they call it autumn still), the wood fired oven is all wrapped up in its waterproof coat and our pizza is made in the kitchen oven.

Lately I’ve been making pizza in teglia alla Romana as I think it works better than pizza Napolitana in a domestic oven.

This style of pizza is made with a high hydration dough (80%) and strong flour (W 300-380). It is shaped as a big square or rectangle of considerable thickness on a baking sheet and usually double baked – white or with tomato sauce for the first bake and then the cheese is added for the final bake.

The pizza is cut into squares for serving.

There are many recipes to try; this is one I have used a few times, quite successfully (it’s in Italian BTW). I like the way it is all same day – some recipes involve 24-48 hours in the fridge, which requires a lot of planning ahead.

For the flour I used 300g Caputo Manitoba Oro + 100g Pivetti Pizza & Focaccia in the sponge and 100g Pivetti in the main dough.

The dough really is very wet and initially somewhat tricky to handle, but it does get easier as the gluten develops!

Anyway here’s a few pictures of my latest effort – probably a little too thick – I might reduce the dough quantity a bit next time.

Shaped dough with tomato sauce. This proves for 40 minutes before going into the oven with some basil leaves added prior to baking:

 

 

Cooked mushrooms, chopped olives, mozarella and a little pecorino romano added to the part cooked pizza:

 

 

After the final bake:

 

 

The crumb:

 

 

A nice crispy base:

 

 

Lance