Roman pizza, also known as pizza in teglia (pizza in a pan), is fermented longer than normal pizza dough and is topped with fresh, simple ingredients.
Baking in a pan allows the crust to become crispy while the inside crumb stays tender. Some versions of pizza in teglia are very, very thin and crispy – this version has more depth to the crust, and is adapted from Gabriele Bonci at Pizzarium in Rome.
A steel baking pan, 15×10″
A kitchen scale that measures in grams
A mixer with a dough hook
727 g King Arthur bread flour
509 g water (room temp)
29 g olive oil, plus more for drizzling
18 g sea salt
5 g instant dry yeast (IDY)
28 oz can of San Marzano tomatoes, crushed by hand
2 large balls of fresh mozzarella, sliced thin
1/2 cup of grated pecorino romano cheese
Make The Dough
1. In the mixer bowl, add water and then IDY. Stir to dissolve. Add in flour, then salt, then oil. Turn on the mixer to speed 1, and mix until ingredients are just combined – around 30 seconds. Let the dough rest in the bowl for 20 minutes. Turn the mixer back on to speed 2, and mix for 5 minutes. The dough should start to look smooth, but will still be sticky. Scrape the dough into a plastic bowl, and let rest at room temp for 1 hour. Cover, and place in the refrigerator for 18 hours.
2. Four hours before bake time, remove from fridge and let sit at room temp for two hours.
3. Scrape dough onto heavily floured surface, and split in two. Sprinkle top of each dough ball with flour. With heavily floured hands, gently shape each ball into a tighter shape, resembling a rectangle. Try to get the surface as smooth as possible by tucking the dough underneath itself. Drape both dough balls with plastic wrap, and let sit for two more hours. They should nearly double in size.
Make The Pizza
1. Preheat your oven to 450 degrees, and place a rack in the middle position.
2. Drizzle a small amount of oil into the baking pan, and rub into the bottom and sides (don’t forget the corners).
3. Place the dough on a heavily floured wooden peel. Gently press on the dough ball with your floured fingers to spread it out, trying to keep the rectangular shape. Once it has spread out to almost the size of the pan, slide it from the peel into the pan. Stretch the sides and corners to reach the edge of the pan, trying to keep the dough as even as possible.
4. Ladle half the tomatoes onto the dough and spread to edges, leaving 1 inch exposed. Add basil leaves. Place mozzarella evenly throughout, and sprinkle 1/4 cup pecorino over top. Drizzle with oil, and bake in oven for about 10 minutes, until edges are nicely browed and the cheese has melted.
To the naked dough in pan, simply drizzle a good amount of olive oil. Sprinkle with chopped rosemary and sea salt. Bake.
Mortadella and Cherry Tomatoes
To the naked dough in pan, place fresh mozzarella, roasted cherry tomatoes, sea salt and basil. Drizzle with oil and bake. When pizza is finished and out of the oven, cover with dressed, fresh baby arugula (or caramelized onions), then gently drape very thin slices of high quality mortadella over the whole pie.