Pizza in Teglia alla Romana
A very wet tray pizza using liquid levain, olive oil, and diastatic malt powder.
Pizza in teglia is the Roman pizza baked in large rectangular metal trays. It is sold al taglio, by the cut: the customer says how much, and the piece is priced by weight. The style spread from Rome after the Second World War and is now common throughout Italy.
The formula in numbers
- Hydration
- 64.9%
- Salt
- 2.5%
- Olive Oil
- 4.1%
- Portion
- 2 × 700 g, about 29 × 29 cm
- Fermentation source
- Instant Yeast
- Bulk at room temperature
- 2 h 30 min
- Final proof
- 3 h
- Flour strength
- W 300–400
- Flour protein
- 12.5–15%
How to prepare it
- Flour639 g
- Water486 g
- Salt19 g
- Instant Yeast1.00 g
- Olive Oil30 g
- Liquid levain223 g
- Diastatic malt powder2 g
The yeast is dosed for the fermentation times of this formula. The calculator adjusts it to your flour, your kitchen and your schedule.
- 223 g
The preferment
This dough is raised by a liquid levain together with a little yeast. A liquid levain is a sourdough starter kept loose, like a batter, with at least as much water as flour. Feed it ahead of time and weigh out 223 g when it is bubbly and has risen.
A levain that is still flat is not ready. Give it more time before you mix.
- W 300–400
The dough
Flour, water, the levain, salt, yeast, 4.1% olive oil and a little diastatic malt powder. Use a strong flour, W 300 to 400.
The formula counts 64.9% water added directly. The levain brings more, so the dough is wetter than that number suggests.
- 64.9% water
Mixing
Stir the levain into the water, then add the flour, malt, yeast and salt and mix until the dough is smooth. Work in the oil at the end. The dough is soft and sticky.
Wet your hands instead of adding flour.
- 2 h 30 min
Fermentation
2 h 30 min at room temperature, covered, with a few folds on the way. This is a same-day plan: there is no fridge in it.
This style is often matured in the fridge for a day or longer. Add hours in the fridge in the calculator and the yeast dose follows.
- 3 h
Into the pan
Divide the dough into 2 pieces of 700 g, one for each pan. Oil the pan and spread the dough in it with your fingertips, pressing gently towards the edges. When it pulls back, let it rest and press again. Then let it proof in the pan for 3 h.
700 g fills a square pan of about 29 × 29 cm.
- 11 min
Baking
Spread the tomato over the dough and set the pan on a preheated stone or steel. Bake at around 310°C (590°F) for about 11 min, and add the mozzarella for the last few minutes.
A home oven does not get that hot. Pick your oven in the calculator and it adapts the bake.
The most common mistakes
Wrong:Using an ordinary weak flour
Right:Pick a flour of W 300 to 400. A weaker one cannot carry a dough this wet.
Wrong:Forcing the dough into the corners
Right:Let it relax for a few minutes and press again. It reaches the corners without tearing.
Wrong:Putting the mozzarella on from the start
Right:Bake with the tomato first and add the cheese near the end.
Wrong:Baking the pan on a bare oven rack
Right:Set it on a preheated stone or steel. The pan alone gives a thin, soft base.
Recommended flours
Flour for this formula: W 300–400, 12.5–15% protein. Ranked by fit, then by availability in your country, then by popularity.
