Pizza in teglia

[pizzanapoletana]

Here is an example by a friend of mine of what you should aim for when producing "pizza in teglia" or Sicilian as you would like to call it

[scott r]

holy S***, as usual Marco blows everything I thought I knew out the window.  I might have to just move to Italy.  Marco, this may seem like a dumb question, but where is this place, Sicily???  Does anyone know of a place in the US that makes a pizza with a dough this hydrated?

[piroshok]

Ah! yessss! Have not seen this style of pizza for thirty odd years
few people in Buenos Aires including my Godmother used to make it like this

I think it is the same dough used for focaccia with APF a bit more oil that your normal pizza in it the flour is mixed briefly stickying to the bottom of the mixer but not the sides of the bowl a test like above is made fore the window pane and once it is obtained the dough it is ready or can be in the refrigerator fermenting for 24 hours.
For focaccias the dough is cut to prevent big bubbles popping up here and there but they came out very airy and crusty.

[pizzanapoletana]

I would like to point out that the above pictures are representing an example of Pizza in Teglia alla Romana, revisited with a Sicilian accent (15% Semolina).

The hydration of the above dough is between 75-80%. The dough also contain oil.

Basically, it is completely different from the Neapolitan pizza (also for technique and other process involved in the making)

Ciao

[scott r]

Marco, are these pies baked in a Neapolitan wood burning oven at the same ultra high temperatures?

Also, any chance we could get an approximation of the recipe? 

[pizzanapoletana]

No, these are baked in a professional elettric oven.

I gave the recipe in the previous sicilian thread: the differences are in the 1.3kg flour (85% Caputo Red and 15% Semolina) per liter of water, and also that the dough doesn't go in the refrigerator but it is left in a cellar at about 18 degree celsius.

The poolish, oil and the rest is the same.

Ciao

[D.C. Pizza Master]

im going to rome in october to take a quick course on learning how make pizza al taglio...the whole process in making the pasta is different from the pizza classica...should be fun..and easy

[Elior]

i have found those two threads http://www.pizza.it/forum/pizza/showmessage.asp?id=3455 and http://www.pizzanew.it/cont/index.php?sez=pizzanew&id=19&pg=59 about this kind of pizza
maybe someone can translate it and give us the tips and some more

[piroshok]

Welcome to the forum Smart
I'll have you know that some of the members here are also members of pizza.it and I am aware that there are dozens if not hundreds of threads like the ones you've found but you'll have to read them all some advice is good some bad and practice practice it is too much for us here to handle translaqtions and condense all that info in a nutshell
We here have very good members who can help you with your specific questions.

[Elior]

Well, after reviewing and experiencing many recipes, and adding some personal changes that will fit to a home use, here I present my version to "pizza in tegila" which it looks very similar to the pictures of marco.


1.5-1.4 kg of flour
1 liter of water (cold)
25g IDY
30g salt
30g oil

I always prefer to melt the salt with a little bit warm water.
Afterwards, mix all the ingredients well, I used a mixer, because its extremely important to add "strength" to the dough. It's very important to mix the dough a few times, let's say for 4 times in an hour for two hours or so. Then, let it rest for a night.

Well this is the recipe. I replaced part of the water with sparking water in order to get the big bubbles affect.

note: if you use samolina as i did, put 1,4 kg (80% mantibota and 20% samolina)
enjoy cooking,

Smart

[arlo_54]

I have not been back to Italy in about six years and have been feeling a bit nostalgic so I decided to give Pizzaneopalitana's Pizza in taglia a try.
From the looks of his pics my dough was considerably more wet. It was almost batter.
I used 85% caputo Blue and 15% semolina.
Made the polish and let it rest in the fridge 18hrs.
I let the dough rise for about 6 -7 hrs at room temp.
It was baked in convection at 500 degrees.

I think it came good but not great. I was hoping for imput on what could be done to make it better.
I feel the pizza came out a bit to chewy and the top crust a little thick not thin and crispy.
Thanks.
PS this site is amazing.

[pizzanapoletana]

I have not been back to Italy in about six years and have been feeling a bit nostalgic so I decided to give Pizzaneopalitana's Pizza in taglia a try.
From the looks of his pics my dough was considerably more wet. It was almost batter.
I used 85% caputo Blue and 15% semolina.
Made the polish and let it rest in the fridge 18hrs.
I let the dough rise for about 6 -7 hrs at room temp.
It was baked in convection at 500 degrees.

I think it came good but not great. I was hoping for imput on what could be done to make it better.
I feel the pizza came out a bit to chewy and the top crust a little thick not thin and crispy.
Thanks.
PS this site is amazing.

Sorry for the delay in replying, but somehow it was just now that I have seen your pictures: IMPRESIVE. I wouls say that the crumb of your pizza was close to perfection. Consider that the "Rossa" is considerably stronger then the "Pizzeria".

By the look of it, while the bottom of your crust was cooked at perfection, it did not have the same heat on top. Next time try to finish it of by 3-5 minutes under the broiler. The thickness should be that one for this type of pizza.

WELL DONE to you.

[lussino]

HEY ARLO, NICE PICS.  HERE IS ONE OF MINE IN A SIMILAR GENRE.

[Wazza McG]

Hey lussino,

Thats a great looking pizza - care to share the recipe and procedure?

Regards,

Wazza McG

[PIGMON]

Is this type of pizza called "pizza in Teglia/taglia" or pizza al Teglia/Taglia? Does Teglia/taglia refer to a region or city in Italy?

Here is an example by a friend of mine of what you should aim for when producing "pizza in teglia" or Sicilian as you would like to call it

Can anyone tell me the difference, specifically, about "pizza in teglia" and Silician?



Thanks

[musiq]

PIGMON,

"pizza in teglia" just means pizza cooked in a pan. "Sicilian pizza" is a type of pizza in teglia, and being one of the most appreciated, together with the Roman style, people usually refer to it generally as pizza in teglia.

[PIGMON]

musiq,

Thanks for the clarification.   

[ebpizza]

the website above has an english version as well.

Here is the translation:

Pan pizza at roman style
INGREDIENTS:
- 1,2-1,3 kg. of flour (w 330-350)
- 5-15 g. of dry yeast (according to the season)
- 1 liter water at 4° c. of which 80% right away
- 25 g. of salt
- 20 g. of virgin olive oil
- and then the remaining 20% of water

HOW TO PREPARE:
Make the big dough and leave it into the mixer.
Switch the mixer on every 15/20 minutes for just one or two round. Make sure the temperature of the dough will not exeed 22° C. Repeat it for almost 2 hours.
Once the above procedure have been done, put the big dough into a plastic container and put it into a frigo at 4°C for at least
When you will prepare the your pan pizza, using pan metal of 60 × 40 cm, put 1,2 kg of dough. Wait for the dough to reach at least 22°C, than prepare it and cook.

NOTES:
Required time to mixe the dough is around 2,20 hours.


http://www.pizzanew.it/en/cont/index.php?sez=pizzanew&id=18&pg=34

[elicheez]

those look great- can someone comment on the toppings??

[The Pontificator]

PIGMON,

"pizza in teglia" just means pizza cooked in a pan. "Sicilian pizza" is a type of pizza in teglia, and being one of the most appreciated, together with the Roman style, people usually refer to it generally as pizza in teglia.

I always thought it meant "pizza by the yard": a huge pan-cooked pizza that is cut and sold by whatever measurement they use "over there".