Teglia Romana is the Italian term for pizza baked in a pan. Although it may not be the most well-known pizza outside of Italy, it is nevertheless one of the best and most distinctive. The dough is incredibly light and generously topped with the finest ingredients—a wonderful combination!
What characterizes it?
The genuine Roman Pan Pizza is distinguished by a lower crispy layer that is covered by a well-risen, soft crumb that has typically pronounced holes. Compared to the typical round pizza, it not only looks differently it’s also sold differently. Teglia Romana is more often found in bakeries than in pizzerias. They are presented in rectangular trays and have the best ingredients on top. The pizzas are sold by the gram, divided into servings, and are frequently reheated.
The ingredients for the dough are flour, optionally a small amount of fine semolina, and a significant amount of water—at least 75 percent, but ideally as much as 80 percent. Semolina improves the dough’s structure, and water makes the dough more light and airy. Salt and yeast are also components of the dough. To preserve the pizza’s quality when reheated, olive oil may also be added to the dough.
The origin of the In Teglia Alla Romana
This pizza originated in Tuscany, Italy in the early 20th century. Although its origins date back to the early 20th century, the ingredients and process of making the dough have changed dramatically. The pan pizza only had to ferment briefly, which is due to the high yeast content. There was also sugar and lard in the dough and this, together with a rather low hydration, made the pizza difficult to digest and very caloric.
In 1970, residents of Terni brought pan pizza to Rome where they gradually opened pizzerias. From this moment this pizza became more and more popular in Rome.The first real evolution took place in 1987 when Angelo Iezzi revolutionized the world of pizza. He was the inventor of the pizza in Teglia alla Romana and today he is considered a master in Italy and abroad. He was aware of how quickly dietary preferences and practices changed. The “Roman pan pizza” has been transformed from a heavy caloric bomb to a light and incredibly digestible pizza. Angelo Iezzi made his dough with cold water, a little yeast, a little flour, no fat – except extra virgin olive oil – and a minimum of 40 hours of leavening time. Iezzi initially used 00 flour and put the dough in the freezer. After the freezer broke one day, he realized the refrigerator was ideal for leavening. Based on these radical and fundamental changes, Pan Pizza was reborn.
Oven
Originally, Teglia Romana pizza was baked in wood-fired ovens, known for imparting a unique flavor and achieving a quick cook. Nowadays, alongside wood-fired ovens, electric and gas ovens are also popular for their convenience and consistent temperatures (at around 250°C to 300°C /482°F to 572°F), suitable for the Teglia Romana’s thicker base.Â
Methods
In crafting Teglia Romana, a popular Italian pizza known for its airy crust, several techniques are utilized to perfect its texture and flavor.
Cold Fermentation
Essential to Teglia Romana, this process involves placing the directly mixed dough into the refrigerator for 24 to 72 hours. This slow fermentation allows flavors to develop deeply and lightens the crust by slowing yeast activity, which also creates tiny, air-trapping bubbles essential for the pizza’s airy texture.
Slap and Folds
The slap and fold technique can be used for Teglia Romana’s wetter doughs. This involves lifting the dough, slapping it onto a surface, and folding it over, rapidly developing a strong gluten network.Â
Ripening and Rising
During cold fermentation, the dough matures. This crucial phase enhances the flavor and improves the texture. The dough is then taken out of the refrigerator to continue rising. It is then spread in an oiled tray to ensure even thickness and to foster its characteristic puffy structure before baking.
These combined methods contribute to the distinctiveness of Teglia Romana, emphasizing both its flavor and unique textural qualities.
Tools
Here are all the tools you’ll need to make your own Teglia Romana pizza.
- Mixing bowl or stand mixer
- Kitchen scale
- Spatula
- Dough container
- Olive oil for greasing
- Fridge
- Dough cutter/knife
- Fine semolina for dusting
- Pizza pan
- Oven
With the rich history of Teglia Romana pizza, from its humble beginnings in Tuscany to the revolutionary techniques introduced by Angelo Iezzi, this pizza style has evolved into a culinary delight that is both light and immensely flavorful. Click here if you want make pizza dough.
By Safia Abali
In this article
Ingredients
Tools
Techniques