Teglia alla Romana
Roman pan pizza with very high hydration: a light, open crumb and a crisp bottom.
- Hydration
- 72–85%
- Salt
- 23 g per kg of flour
- Olive oil
- 25 g per kg of flour
- Dough per pan
- 660 g (30 × 40 cm)
- Fermentation
- about 48 h, 44 h of it in the fridge
- Baking in a home oven
- about 250–285°C (480–545°F), 15–25 min
These values are a starting point — in the calculator you'll adjust them to your flour and kitchen.
Recipe for 1 pan
Dough for 4 pizzas, baked in a home oven. Set a different number of pizzas, your oven and the bake time in the calculator.
Ingredients
- Flour357 g
- Water286 g
- Salt8 g
- Olive oil9 g
- Fresh yeast1.17 g
Steps
- Mix the dough. Combine the ingredients and knead until the dough is smooth. Next step in about 1 h 20 min.
- Into the fridge. Cover the dough and put it in the fridge. Next step in about 44 h.
- Out of the fridge. Take the dough out so it can warm up and finish rising.
- Divide and shape. Divide the dough into portions and shape them into balls (or move it into the pan). Next step in about 2 h.
- Preheat the oven. Turn the oven to the highest setting with a pizza stone or steel inside. Next step in about 1 h.
- Bake. Stretch the dough, add the toppings and bake. Values for a home oven: about 250–285°C (480–545°F), 15–25 min.
In an electric pizza oven
No — bake it in a home oven
A 30×40 cm (12×16 in) pan won't fit on the stone or in the low chamber of the oven. Bake in a home oven, on the lowest rack.
Tips
- High hydration needs strong flour and stretch-and-folds instead of classic kneading.
- Oil the pan — the dough will spread across it on its own during the final proof.