A DIY sourdough pizza in teglia romana

Off the beaten track and very delicious comes this homemade version of a modern roman pizza style.

Pizza in teglia romana is one of the roman styles of pizza, developed in the bakeries of the city in the 1980s and 1990s and very popular across Italy the last decade or so.

A thicker style of pizza (1-3 cm thickness), baked in a rectangular iron tray, which is then slid into an electric oven and baked at temperatures ranging between 200-350°C.

Dough with a higher water content (70-100%, ideally 80%) and longer baking times (10-15 minutes) delivers a spectacular product. Crispy bottom, soft above.

Very colorful toppings. Almost anything goes here.

Cut with special pizza scissors into rectangular slices and briefly reheated until the bottom crispens up again for the hungry customer.

By design, made with a predough called BIGA (water + flour + baker's yeast and let to ferment) and strong white wheat flours (W300 and higher) our version today ignored both.

Only sourdough (a very small quantity, 4th and 5th picture), no predough, no cold storage. One dough, two products. A bread (3rd picture) and a pizza. Enriched with a bit of whole wheat and whole rye for a stronger aroma. Recipe in the comment section bellow.

Pizza was topped with crushed canned tomatoes, olive oil, origano, mozzarella, speck, green and yellow peppers, thinly sliced red onions, grated grana padano.

"Finger lickin' good!" as they say…