Pizza in teglia, or sheet pan pizza, is a beloved Italian classic known for its incredibly crispy crust and generous toppings. Unlike its Neapolitan cousin, this style embraces a thicker, rectangular base, perfect for sharing amongst friends and family. This recipe unlocks the secrets to achieving that perfect, subtly charred crust and a wonderfully light interior – all without requiring any specialized pizza-making equipment. Forget the pizza stone and the pizza peel; this method is designed for simplicity and stunning results.
This unique approach delivers a pizza that's both satisfyingly substantial and delightfully flavorful, showcasing the vibrant tastes of Italy in every bite. The secret lies in a carefully crafted dough and a slow, gentle rise, maximizing both texture and taste. Ready to experience the joy of authentic Italian pizza in your own kitchen? Let's dive into the step-by-step process to create your own unforgettable Pizza in Teglia.
Tools Needed
- Mixing bowl
- Spoon or fork
- Dough scraper (optional)
- Baking sheet
- Oven
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough
- Dissolve 3g dry yeast and 5g honey in 300ml room temperature water. Add 300g flour and mix roughly. Cover and let rise for 2 hours or until doubled.
- Dissolve 30g salt and 2g yeast in 200ml water. Add the risen polish, then 450g flour. Mix until hydrated.
- Add 20g olive oil and incorporate into the dough by folding and pressing. Keep a bowl of water nearby for easy handling.
- Wet your hands, lift, stretch, and fold the dough three times, with 5-10 minute rests between each fold.
- Let the dough rise for another 2 hours at room temperature until doubled in size.
Step 2. Shape and Proof the Pizzas
- Lightly oil a surface, turn out the dough, and cut it into pieces. Fold each piece into an envelope shape, seam-side down, and place in oiled containers to proof.
- Let the dough proof until almost doubled.
Step 3. Bake the Pizzas
- Preheat oven to maximum temperature (around 250°C).
- Dust your surface with semola rimacinata. Gently stretch and shape the dough on the semolina, aiming for a uniform base with a thicker edge.
- Add a light layer of tomato sauce. Bake directly on the oven floor for 7-8 minutes until the base is golden and firm.
- Add mozzarella cheese. Bake for another 4-6 minutes until the cheese is melted and bubbly.
Step 4. Serve
- Cool briefly on a rack before slicing and serving.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use a strong flour with a W value between 280 and 300 (or at least 12.5% protein).
- Don't rush the preferment. The dough should double in size and smell sweet and lightly fermented.
- Add salt after the preferment to protect the yeast.
- Add olive oil after hydration to help tenderize and strengthen the dough.
- Don't overwork the dough. Gentle folding is enough to develop strength.
- Use a small amount of tomato sauce to protect the dough and allow it to rise properly.
- Bake in two stages for a crispy bottom and melted cheese.
Nutrition
- N/A
FAQs
1. Can I use regular flour instead of '00' flour?
While '00' flour is ideal for its texture, all-purpose flour will work. Your crust might be slightly less chewy.
2. What if my dough doesn't rise as much as expected?
Don't worry! Even if it doesn't double in size, it will still bake beautifully. A slightly less risen dough can even create a crispier crust.
So there you have it – a truly authentic Italian pizza experience achievable in your own kitchen, without any fancy equipment or hours of strenuous work. This recipe proves that delicious, homemade pizza is surprisingly simple and accessible to everyone. Enjoy the fruits of your labor, and savor every delicious bite of your perfectly crafted Pizza in Teglia!