Roman-style Pizza in Teglia (Pan Pizza) recipe
This comprehensive recipe will guide you through crafting a truly exceptional Roman-style pan pizza. Crunchy, with open air pockets and irresistible.
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Cooking tools:
- Kitchen scale
- Measuring cup
- Mixing bowl
- Spiral mixer
- Kitchen towel
- Blue steel pan
- Pizza pan
- Cooling rack
- Oven
- Stove
- Spoon
- Tomato sauce
- Chef's knife
- Pastry brush
- Spatula
- Plastic wrap
- Instant-read thermometer
- Plate
Ingredients
- 1,450 grams flour, we used Petra 5078, Molino Signetti Roman Pinsa, or the Pizza Croccante from Pasini
- 1,200 grams cold water (total hydration of 80-85%)
- 7-8 grams dry yeast
- 35-40 grams salt
- 60 grams olive oil
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