Sourdough “pizza in teglia romana”

A home edition version of "pizza in teglia romana". One of the best italian pizza styles (invented in roman bakeries in the 1980s) if not the best pizza style IMHO. A very crispy bottom, soft inside, rich toppings.

Same dough was used to make two products. A standard "teglia romana" covered with canned tuna, canned tomatoes, low moisture mozzarella, capers, grilled onions, oregano, chilli flakes, cracked black pepper, olive oil
AND a "pizza baciata" where two stretched doughs are laid on top of each other and baked together so they can be filled with ingredients later (separeted by a thin layer of olive oil. Second and third picture show how such a dough looks after baking (pizza baciata). Cross-section and one of the two layers shot from the inside.

No biga, no baker's yeast, no 80% dough hydration, no 100% strong wheat flour.

Instead we have the following ingredients (in baker's percentages):

• pizza "00" flour, W290 (flour strength), 70%
• whole wheat flour, 10%
• fine corn flour, 15%
• corn polenta, 5%
• water, 70%
• honey, 4%
• olive oil, 4%

Corn components really take this dough to another level. Alongside whole wheat.

Method was the same one Chad Robertson uses for country loaf bread in his "TARTINE" book (chapter 1). All the flours and polenta were mixed together and worked as one.

A rough time table. Mixing by hand (stretch and fold) around 10 minutes, bulk fermentation (at room temperature, 4-8 hours) with coil folds, cold storage for 48 hours, dough division, second rise 6-8 hours (at room temperature), stretching of the dough over a lightly oiled baking pan, tomatoes are added, baking at maximum heat in an already heated electric oven for 10-15 minutes, addition of other toppings and additional 2 minutes in the oven.

A spectacular home pizza project!