pizzas being served in rome, italy

Pizza in Teglia Recipe

When you think of Italian food – not regional, just general Italian – what’s the first thing that comes to mind?

You thought pizza, didn’t you? And… you’re right! Pizza is truly the one food that every Italian loves. But, does it mean that we all love the same pizza?

Not at all! There is the flat and thin pizza, almost burned on the crust (my favorite, I dare say), there is the thick and soft one, and there is the halfway between the two. But rest assured: pizza is round-shaped.

Well, not true, actually. If you wander around Rome, for example, and look for pizza, you might easily find this strange friend of ours: the Pizza in Teglia (“pizza in the tray”). And you can make it, too!

Yes, you can start making your own at home.

First things first: dough is the most important thing in this recipe, so be careful about every single gram of flour or drop of water!

Ingredients for 1 tray:

500g flour (flour type 00)

400g water

15g salt

3g Baker’s yeast

1 tablespoon Extra virgin olive oil

1 handful of durum wheat flour

In a large cup, put the flour and 200g water. Then, start mixing with a fork. Melt the yeast in some water, and add it to the dough. Keep mixing until you have a grainy texture. Now you can add salt, oil, and the remaining water. Keep mixing while you do that!

Now you can rest your arms and leave the dough in the cup, covered with a clean rag, for about 10 minutes.

Cover the kitchen table or any other plain surface you want to use with some durum wheat, topple the cup and fold the dough from the sides, with your hands.

Pour a bit of oil into the same cup used before, and put the dough back in it, with the folded side facing down. Cover it with some wrap and let it rest on the lower shelf in the fridge for about 24 hours.

The next day, you can take your dough out of the fridge, and leave it warming up in room temperature.

Again, cover the table with the durum yeast wheat, and stretch it out (not too thin) with your hands.

Move it onto an oiled baking tray and let it rest for 3-4 hours, still covered with wrap.

Heat the oven up to 250 °C. Season your pizza the way you want, and then bake it for 10 minutes.

Lower the temperature to 230°C and keep cooking for 10 minutes.

Now, it’s ready! Enjoy!

Learn more about Italian food by joining a Fat Tire Tour in Milan, Florence, or Rome!

Book a Tour in Italy!