Gabriele Bonci's legacy — 80%+ hydration, long fermentation, and an impossibly light crumb.
Quick Answer
Why is teglia hydration so high?
80-90% creates the characteristic open, translucent crumb. The pan contains the dough.
Pizza in teglia is Rome's answer to pan pizza — extremely high hydration (80-90%), fermented for 48-72 hours, and baked in an oiled sheet pan until the bottom is glass-crisp.
This ensures crispy bottom before heavy toppings weigh it down.
80-90% creates the characteristic open, translucent crumb. The pan contains the dough.
Yes, using extensive stretch-and-fold technique over 2-3 hours.
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