Pizza alta in teglia

Rating: 5 out of 5.

Pizza alta in teglia, also known as Roman-style pizza, is a traditional Italian dish that originated in Rome. The term “alta in teglia” refers to the fact that the pizza is baked in a deep rectangular pan or tray, which gives it a unique shape and texture.

The history of pizza alta in teglia can be traced back to ancient Rome, where flatbreads topped with olive oil and herbs were commonly eaten. However, it wasn’t until the late 19th century that the modern pizza as we know it today was invented in Naples.

Pizza alta in teglia, on the other hand, was developed in Rome during the mid-20th century. The rectangular shape of the pan was inspired by the Roman focaccia, a flatbread that is similar to pizza but does not have toppings. The dough used for pizza alta in teglia is different from the dough used for Neapolitan pizza. It is usually made with a higher hydration level and a longer fermentation time, which results in a lighter and airier crust.

Today, pizza alta in teglia is a popular dish in Rome and is commonly sold in pizzerias and bakeries throughout the city. It has also gained popularity in other parts of Italy and around the world, thanks to its unique flavor and texture.

Pizza alta in teglia can be topped with a variety of ingredients, including tomato sauce, mozzarella cheese, vegetables, and cured meats. However, it is usually served with just a few simple toppings, such as tomatoes, garlic, and fresh herbs, to allow the flavor of the crust to shine through.

In addition to its delicious taste, pizza alta in teglia also has some nutritional benefits. The crust is made with high-quality flour, which provides a good source of carbohydrates and dietary fiber. Toppings such as tomatoes and vegetables also provide vitamins and minerals, making it a relatively healthy meal option when consumed in moderation.

Overall, pizza alta in teglia is a delicious and unique dish that is beloved by many Italians and pizza enthusiasts around the world. Its history and tradition make it a true Italian culinary experience that is worth trying for anyone who loves pizza.

I got this recipe from my Italian friend Nicola who has similar interest like me in sharing the cooking recipes or maybe more 😄.

Ingredients:

  • 300g flour (Type 405 or Closest to Pastry flour)
  • 150g of flour (Type 550 or All purpose flour)
  • 50g wholemeal flour (Type 1050 or high-gluten flour)
  • Durum wheat semolina as per taste
  • 10g salt
  • 15g fresh brewer’s yeast (7g if dry)
  • 400ml lukewarm water
  • 46g olive oil
  • 2 teaspoons sugar
  • Mozzarella
  • Tomato
Toppings:
  • Tuna and onion
  • Margherita with fresh mozzarella (drain well)
  • Artichokes and mushrooms

Method:

  • Dissolve the yeast in the lukewarm water and add the two teaspoons of sugar. In the case of dry yeast, wait a few minutes for it to activate.
  • Mix the 3 flours and add salt.
  • Gradually add the flours to the water using a sieve. stirring continuously with a whisk until the mixture thickened. The dough should remain sticky.
  • Add the oil and continue to knead.
  • Add a couple of tablespoons of semolina to make the dough firmer.
  • Let the dough rest for 5/10 minutes.
  • Resume kneading.
  • Place the dough in a bowl and seal it with cling film and leave it to rest/live for 3 to 4 hours.
  • Turn on the oven to the highest temperature.
  • Mix the tomato puree with oregano, salt pepper and
    olive oil.
  • Spread the dough in a baking try dusted with semolina.
  • Drizzle on dough with seasoned tomato sauce completely but without overdoing it.
  • Add your desired toppings.
  • Place in the preheated oven on high for 8 minutes, bubbles should form.
  • Remove from the oven and season the pizza as desired.
  • Complete baking for 10 minutes at temperature of 275°C.
  • Pizza alta in teglia is ready to enjoy.

One response to “Pizza alta in teglia”

  1. Бесплатный аккаунт на binance Avatar

    Your point of view caught my eye and was very interesting. Thanks. I have a question for you.

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Sudhanraj Ravikumar
Sudhanraj Ravikumar

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