Roman pizza includes several types: from the fluffy Pizza in Teglia alla Romana (Roman-style tray pizza) to the thin-crispy Pizza Tonda and the unique Pinsa Romana. Each of these pizzas has its own peculiarities that make them irresistibly delicious!
Roman Pan Pizza (Pizza in Teglia)
The Roman pan pizza or also better known as Pizza in Teglia alla Romana or Pizza al taglio captivates with its high water content of up to 90% and the long fermentation of at least 24 hours up to 72 hours. This gives the dough the beautiful air bubbles and makes it light and digestible. Compared to the Neapolitan pizza, the Pizza in Teglia is not baked directly on the pizza stone, but in a tray. The result is an airy soft crumb and a crispy base!
In Rome, this type of pizza can be found on almost every street corner: the various pan pizzas are lined up next to each other in the counter, which are then sold by the piece (pizza al taglio). The pizza can therefore be eaten well as a snack between meals. In addition, the pizza is available with different toppings – from classic Margherita to potatoes!
For this recipe, the dough has to rest a total of 72 hours. So if you want to eat the pizza in Teglia alla Romana, for example, Saturday evening, you should already start making the dough on Wednesday evening.
Also, with the high water content in the dough, a food processor or kneading machine is an advantage.
(for two portions of 500 gr and a baking tray of 35 x 28 cm)
- 550 gr Caputo Saccorosso flour (of course it can be another flour, but preferably with high protein content (>12%))
- 2,5 gr fresh yeast
- 440 gr water (important: ice cold, e.g. chilling with 2-3 ice cubes, the ice cubes are to be included in the weighing)
- 14 gr fine salt
- 14 gr olive oil
- Put flour in the bowl of the kneading machine
- Sprinkle with yeast
- Start the machine on slow speed (speed 1)
- Slowly add 75% of the water (within 1.5 minutes)
- When the dough has reached a firm and uniform consistency, slowly add the rest of the water, a sip at a time. It may take up to 20 minutes for all the water to be incorporated.
- Add salt slowly
- Add oil slowly
- For kneading machines with multiple stages: In the last 2-3 minutes, I continuously increase the speed to the highest level.
In total, the kneading time is about 20 min. The final temperature of the dough should preferably be ~ 23 degrees.
Note: Of course, I am aware that at the beginning of a new recipe attempt not everything goes smoothly, a lot of practice and own experience values are required. I have also already had to knead 26 minutes until all the water was incorporated and the dough had already reached the 26 degrees, whereupon I was then also already nervous. But all good: from the dough has become a delicious pizza in the end anyway. It must and can not always run exactly according to the recipe, but you can still call ideal values 🙂
- Then transfer the dough from the bowl to the countertop, and shape it into a ball with a smooth surface.
- The dough may still be quite unstable or run at this point.
- If you still have time because of this, I recommend folding the dough twice each time at 30 minute intervals (so a total of one hour). This process will greatly increase the stability and firmness of the dough.
- After the two folding sessions, place the dough in a bowl with a lid and let it rest at room temperature for 1 – 2 hours.
- Then place the bowl in the refrigerator for 48 hours.
- After the 48 hours, take the dough out of the refrigerator and divide it into two equal portions and put each in a box with a lid.
- Then place these boxes in the refrigerator for 24 hours.
- Before baking, take the boxes out of the refrigerator for about 3-4 hours and let them rise at room temperature (a little longer in winter than in summer).
Shaping, topping and baking
- Heat oven at least 1 hour before baking (250 degrees top and bottom heat).
- Brush the tray with a little olive oil.
- It is best to use semola for shaping the doughs. Gently “massage” the dough with your fingers to spread it out.
- Carefully place the upper part of the dough over one hand (over the left hand for right-handed people) and then lift the lower part with the other hand, placing it on the baking tray in this way.
- Spread dough in baking sheet until it reaches the corners.
- Cover and then bake at 250 degrees for about 15 min (depending on toppings and degree of browning, possibly a few minutes longer).
- Cut the finished pizza into smaller pieces and serve.
This is what the finished Pizza in Teglia alla Romana looks like
By the way, you can also watch the following video for step by step instructions on how to recreate this recipe:
Make sure to check out my Youtube channel for more pizza related videos.
What is Pinsa Romana? Is Pinsa Romana the same as pizza? There are different opinions about that. Some call Pinsa also the better pizza – or is that rather just marketing? I’d like to emphasize the characteristics of a Pinsa Romana here and everyone can then form his or her own opinion about it.
A Pinsa Romana dough consists of different flours: a frequently used combination is e.g. wheat, rice and soy flour. In addition, Pinsa Romana dough is characterized by a high water content of 70% – 90% and a comparatively long fermentation time of 24 to 72 hours. Both the flour mixture and the long leavening time make the dough easier to digest. Another typical feature of Pinsa Romana is its oval shape.
For this recipe of Pinsa Romana, a total of 72 hours of resting of the dough is foreseen. So if you want to eat the Pinsa, for example, Saturday evening, you should already start making the dough Wednesday evening.
(for approx. 4 dough pieces à 250 gr)
- 500 gr wheat flour (preferably a Tipo 00 flour with the highest possible protein content (>12 gr))
- 50 gr rice flour
- 30 gr soy flour
- 464 gr cold water
- 3 gr dry yeast
- 14 gr fine salt
- 10 gr olive oil
For kneading the dough I use my Grilleta IM 5S. Of course, you can knead the dough with other food processors. The total kneading time is about 15 minutes.
- Put the three types of flour in the bowl of the kneading machine and start the machine on slow speed (speed 1).
- Slowly add 370 gr of water (~ 80%) to the flour within 1.5 minutes. The total kneading time in this step is 5 – 6 minutes.
- Now follows the autolysis: put the dough in the covered bowl (alternatively in a sealable box) in the refrigerator for 1-2 hours. During this resting period, a beautiful glowing lattice develops all by itself.
- After the 1-2 hours, sprinkle the dry yeast over the dough in the bowl.
- Start the kneading machine on slow speed (speed 1).
- Pour the remaining water into the dough in small portions. Water should only be added once the last unit of water has been absorbed by the dough and the bottom of the bowl is no longer wet.
- After 3 minutes, you can increase to step 3.
- After all the water has been added, slowly add the salt and then the olive oil.
- In the last 2 – 3 minutes of the kneading time, the kneading speed can be successively increased, so that at the end the dough is kneaded at the highest speed.
- The total kneading time is about 15 minutes.
- Transfer the dough from the bowl to the work surface and shape it into as round a ball as possible with a smooth surface. This is important to keep the air “trapped” in the dough.
- Place dough ball in a sealable container.
- Let the dough rest for one hour at room temperature.
- Then place the dough in the refrigerator for 68 hours.
- After the 68 hours, divide the dough into four portions. One portion should weigh about 250 gr.
- Shape each of the four portions into an oval dough ball.
- Put the dough in a sealable container and let it rise for three hours at room temperature.
Shape, top and bake pinsa:
- Heat oven at least 1 hour before baking (290 degrees top and bottom heat on my Effeuno P134h pizza oven).
- Prepare a bowl or deep dish with rice flour (semola or wheat flour works too).
- Sprinkle the dough piece with a little rice flour (especially on the edges), and using a spatula (spatula if necessary), get it out of the box, put it in the bowl/plate with rice flour and turn it over in it.
- Then place the dough piece on the work surface and shape it by hand: first from top to bottom along the edges, and then from bottom to top in the center. This can be repeated several times. The dough will automatically expand. Please do not use a rolling pin, as this will destroy the air bubbles.
- Lift pinsa briefly, remove flour from work surface and pinsa.
- Cover the pinsa.
- Carefully pull pinsa onto pizza peel.
- Place pizza in oven and bake for about 8 minutes (a little shorter or longer, depending on your own preference and degree of browning).
This is what the finished Pinsa Romana looks like
Thanks for reading! If you have any unanswered questions, feel free to let me know in the comments.