pizzamadreCasa del buon impasto

Roma · pizza in teglia

Airy inside, crisp underneath

Pizza romana.

This highly hydrated dough is designed for a large tray. Several folds and rests build strength without losing the open crumb.
Total time24 h
Yield30 × 40 cm
DifficultyAdvanced
Baking15–20 min
Start2 h warmMix and fold three times
Ferment18 h coldBulk fermentation in the fridge
Bake day2–3 h warmRelax in the tray

The base calculation

Your dough.

Live from the server
g
Leavening
%
TA
%
%
%
TA

Salt, yeast and sourdough flour share are based on the total flour.

Schedule

  1. Mix the flour with about 90% of the water and rest for 30 minutes.
  2. Work in the yeast, salt and remaining water in stages.
  3. Stretch and fold three times during the first two hours.
  4. Cold-ferment for about 18 hours.
  5. Place in a well-oiled 30 × 40 cm tray two to three hours before baking.
  6. Spread gently with oiled fingers. If it springs back, wait 15 minutes.
  7. Preheat the oven to at least 250 °C conventional heat with a rack in the lower third.
  8. Par-bake with tomato for 10–12 minutes until the base has structure and colour.
  9. Add the remaining toppings and bake for another 5–8 minutes in the upper third.

Do not force it

The dough is intentionally soft. Wet or oiled hands and short rests work better than extra flour. Preserve as many fermentation bubbles as possible while spreading it. If the base stays pale, bake lower or place the tray on a hot steel.

All recipes