Italian Pizza in teglia - from Rome

Step 1/10

• 175 g high-gluten flour
• 140 g water
• ½ tsp active dry yeast
• ½ tsp active dry yeast

• stand mixer with dough hook

Mix the ingredients togheter and knead for 8 minutes on medium-low speed

Step 2/10

Plastic Wrap the dough and let it rest for 30 minutes

Step 3/10

• 4½ g salt

Add salt to the dough, and knead again for 5-7 minutes until the dough isn’t so sticky anymore

Step 4/10

• ½ tbsp olive oil (for greasing)

Give the dough a couple of slap and fold, and put it in a greased bowl. Let it proof in the fridge for 12-28h

Step 5/10

Take the dough out of the bowl and shape it into a ball

Step 6/10

Shape the dough again and form a loaf-shaped ball. Gently transfer it to a greased baking tray and cover it with a damp towel. Let it rise for 3 hours

Step 7/10

Evenly flour a working surface, and rotate the tray, overturning the dough gently onto the surface.

Step 8/10

Use your fingers to press the dough 10 times. Transfer it again to the baking tray

Step 9/10

• ¾ tbsp extra-virgin olive oil (for decorating)
• 5 tbsp tomato sauce (for coating)
• 125 g mozzarella cheese (for coating)

Spread tomato sauce and olive oil on top of the dough and cook at the maximum your oven can go for 9 minutes, then add the mozzarella cheese and cook again for 3-4 minutes.

Step 10/10

Let your pizza get warmer on a cooling rack for 3 mintes. Then cut it in 8 pieces and enjoy!

Enjoy your meal!