Pizza in Teglia
Prep Time:
4 to 5 hours
Serves:
Level:
6 to 8
Intermediate
Category:
Bread
About the Recipe
Pizza in teglia is a large sheet pizza baked in a tray, thick and airy, the dough stretched thin over the sides. The dough is made with a mixer, given time to proof in a warm place, then stretched into oiled trays. A light tomato sauce and mozzarella go on first, then a quick second proof. You can top one plain and the other with ham, mushrooms and olives, or top them however you like. Baked until the crust is golden and the cheese is melted. Two large trays that feed a table. Simple, reliable, and ready in an afternoon.
Ingredients
· 1kg baker's flour
· 650ml water
· 25g salt
· 5g dry yeast
· 50ml extra virgin olive oil (plus more for the trays)
· 200g tomato passata
· 250g shredded mozzarella
· 100g ham
· 10 button mushrooms, diced
· 10 black pitted olives
· Dried oregano
Preparation
· Prepare the dough: Dissolve the yeast and salt in cold water. Pour the water into a mixer with the hook attachment and start adding the flour gradually. This should take approximately one minute. Mix at low speed for about ten minutes or until the dough becomes stretchy.
· Add the olive oil: Incorporate the olive oil into the dough and mix for an additional five minutes.
· Proof the dough: Transfer the dough to a large bowl, cover with a lid, and leave it in a warm place for about two hours.
· Divide and stretch: Once the dough has proofed, divide it into two portions and stretch each into a large baking tray previously greased with extra virgin olive oil.
· Prepare the sauce: Mix the passata with salt and dried oregano. Spread it over the dough and allow it to proof for another two hours in a warm place.
· Preheat the oven: Set it to 210°C.
· Bake the pizza bases: Bake for about fifteen minutes.
· Add the toppings: Remove the trays from the oven and top both pizzas with shredded mozzarella. For one pizza, add the ham, olives, and diced mushrooms. Leave the other plain, or top as you prefer.
· Finish baking: Return the pizzas to the oven and bake for another five minutes until the cheese is melted and the crust is golden.
· Serve: Let the pizzas cool slightly before slicing and serving.