Roman Teglia: The Ultra-Light Pan Pizza

What Is Pizza in Teglia?

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.

The Dough

• Flour: Strong flour W 320-380 or bread flour 13-14% protein
• Hydration: 80-90%
• Fermentation: 48-72h cold retard minimum

Building Structure at High Hydration

Autolyse flour and water 30-60 min

Add salt and yeast, mix

Coil folds every 30 min for 2-3 hours

Each fold builds strength without deflating

The Two-Stage Bake

Oil pan generously, stretch dough to fill

Par-bake at 250°C for 8-10 min with just oil

Remove, add toppings, finish 5-8 min

This ensures crispy bottom before heavy toppings weigh it down.