It was a 24 hour yeasted dough with overnight retarded bulk. Flour was a mixture of Caputo Nuvola Super and UK milled Canadian wheat flour + 10% wholegrain spelt (a nod to Bonci). Hydration 80%.
Yes, I think the double bake is the way to go for thick pizza, otherwise the cheese gets overcooked.
The pan is a Paderno World 40cm x 30cm aluminized steel pizza tray. I actually prefer these to the blue steel pans because they don't need pre-treatment and don't go rusty.
I’ve double baked for years. I used to do sauce and Parmesan then pre bake then top . I now just sauce pre bake top . I love my black steel 😊. I treated them with the flax seed oil/ high heat and they are wonderful. I love the extremely deep pan because I do the Detroit style right up to the edge which gives a browned cheese edge rather than bare crust at the edges. Everyone loves brown cheese … right?!
My dough is very wet and resides in the fridge for a couple days before I dump it and spread . Oh I also heavily butter my pans for flavor not nonstickedness ( my word) The bottom comes out crispy rich with lots of gooey cheese and sauce on top. Would love a slice of yours! Thank you for pan info . c
Thanks for your comments, Will. I don't know much about Sicilian pizza, but inTeglia is basically tray pizza, sold by the slice. Maybe Sicilian is similar?
My personal favorite is focaccia Pugliese, pretty much what you have made, but with loads of sliced or chopped up fresh tomatoes layered on the top instead of tomato sauce, some oregano, and no cheese (so pretty much what you have in phase 1 only).
Thanks ReneR. Pizza - so many types, I think you could eat a different style every night for a year! Your Focaccia Pugliese sounds good and would stop me OD'ing on cheese!
I am lucky enough to have a WFO in the garden, so I only bake tray pizza in the kitchen oven, but well done for your oven mods as a good solution.
Simply wow! Need to go find that shop next time I am in Rome!
But all over central Italy, this kind of pizza al taglio or pizza in teglia is what people have as a matter of course. Personally, I like it even more than the classic Naples style pizza that is more moist and chewy. A slice or two of this followed by an espresso and you are sorted for lunch at no more than 3-4 Euros
Many thanks Lance. Gives me an idea how to go about baking a tray pizza.
As the guy in the video link from barryvabeach says, you need to look at a pizza side-on to see if it is any good. Yours looks excellent!
Looks pretty similar thickness-wise to the one I made with the tiles in my blog-post. As long as it is crunchy top and bottom and not too thick, I am happy even if it is not very thin.
My first attempt at a focaccia Pugliese using the home oven set-up I stumbled on for pizza. Photo on left as soon as it came out of the oven. It was still steaming.
I have to say, it is not far off what one gets in Puglia, although the tomatoes there are hugely more juice and sweet that anything one can buy in the UK.
Also, I am still not able to get the bottom to be as crunchy/charred as I would like. Probably need to get the tiles much hotter by leaving them under the grill for much longer. Using a pizza tray also doesn't help. The temperature falls a good 20-25C when I put it in. Not having heat from the bottom, the tiles cannot make up the fall. I think it would be much better to have the dough directly in contact with the hot tiles.
Thought of that but up to now my miserable record with pizza and flatbread had made feel that it was a bit of unjustified luxury. Tried using foil which was a little better than the perforated pizza tray.
But probably the best time to reconsider the buying of a peel.
I use a polyethylene cutting board with a sheet of parchment paper on it. The parchment slides right off into the oven with never a stick - both bread and pizza.
That leaves retrieving when baked. For loaves I use hot pads, for a pizza one of those thin metal peels.
What type of dough did you use?
It was a 24 hour yeasted dough with overnight retarded bulk. Flour was a mixture of Caputo Nuvola Super and UK milled Canadian wheat flour + 10% wholegrain spelt (a nod to Bonci). Hydration 80%.
Lance
What pan is that? I do my dough with sauce first also bake then add toppings. I have 2 black steel Detroit pans but always looking for more 😊
Thats a gorgeous pie! c
Yes, I think the double bake is the way to go for thick pizza, otherwise the cheese gets overcooked.
The pan is a Paderno World 40cm x 30cm aluminized steel pizza tray. I actually prefer these to the blue steel pans because they don't need pre-treatment and don't go rusty.
Lance
I’ve double baked for years. I used to do sauce and Parmesan then pre bake then top . I now just sauce pre bake top .
I love my black steel 😊. I treated them with the flax seed oil/ high heat and they are wonderful. I love the extremely deep pan because I do the Detroit style right up to the edge which gives a browned cheese edge rather than bare crust at the edges. Everyone loves brown cheese … right?!
My dough is very wet and resides in the fridge for a couple days before I dump it and spread . Oh I also heavily butter my pans for flavor not nonstickedness ( my word) The bottom comes out crispy rich with lots of gooey cheese and sauce on top.
Would love a slice of yours! Thank you for pan info . c
Excellent bake! Could you please elaborate about the style? What make the Romania style different that your tick Sicilian style? Thanks, Lance.
BTW.
I love the Phase #'s. Baking should be fun. We should embrace the fun!
Thanks for your comments, Will. I don't know much about Sicilian pizza, but inTeglia is basically tray pizza, sold by the slice. Maybe Sicilian is similar?
This post has the perfect explanation:
https://www.pizzamaking.com/forum/index.php?topic=69735.msg673853#msg673853
My recipe is based on the la confraternita della pizza pdf linked to in that post:
https://www.laconfraternitadellapizza.net/documenti/Disciplinare-Autentica-Pizza-In-Teglia-Alla-Romana.pdf
Lance
Please dispatch.
Great pizza al taglio Lance.
I'd love to make something like you have done.
My personal favorite is focaccia Pugliese, pretty much what you have made, but with loads of sliced or chopped up fresh tomatoes layered on the top instead of tomato sauce, some oregano, and no cheese (so pretty much what you have in phase 1 only).
I've not had much success either with pizzas or focaccias until about a week ago.
As the baking seems to play a major part in how well pizza and focaccia come out, what oven set-up did you have/use for these?
Thanks ReneR. Pizza - so many types, I think you could eat a different style every night for a year! Your Focaccia Pugliese sounds good and would stop me OD'ing on cheese!
I am lucky enough to have a WFO in the garden, so I only bake tray pizza in the kitchen oven, but well done for your oven mods as a good solution.
Lance
WFO in the garden sounds dangerous in terms of how much good pizza one might be induced to eat!
For the tray pizza in the kitchen oven, what kind of temperature did you have? Ventilated or static? Top, middle or bottom shelf?
Second shelf down, vented/no steam, top and bottom heat.
Phase 1: 12min at 250C
Phase 2: 10min at 225C
Some like it thick:
Way over "dough weight in g = (tray area in sq cm)/2" - but that's how we like it!
Lance
Spelling is different, but this video shows two styles of Roman pizza Alex at a Roman Pizza Joint
Simply wow! Need to go find that shop next time I am in Rome!
But all over central Italy, this kind of pizza al taglio or pizza in teglia is what people have as a matter of course. Personally, I like it even more than the classic Naples style pizza that is more moist and chewy. A slice or two of this followed by an espresso and you are sorted for lunch at no more than 3-4 Euros
I see one of the pizzas later in the video has pretty much the same thickness as mine.
Lance
Many thanks Lance. Gives me an idea how to go about baking a tray pizza.
As the guy in the video link from barryvabeach says, you need to look at a pizza side-on to see if it is any good. Yours looks excellent!
Looks pretty similar thickness-wise to the one I made with the tiles in my blog-post. As long as it is crunchy top and bottom and not too thick, I am happy even if it is not very thin.
My first attempt at a focaccia Pugliese using the home oven set-up I stumbled on for pizza. Photo on left as soon as it came out of the oven. It was still steaming.
I have to say, it is not far off what one gets in Puglia, although the tomatoes there are hugely more juice and sweet that anything one can buy in the UK.
Also, I am still not able to get the bottom to be as crunchy/charred as I would like. Probably need to get the tiles much hotter by leaving them under the grill for much longer. Using a pizza tray also doesn't help. The temperature falls a good 20-25C when I put it in. Not having heat from the bottom, the tiles cannot make up the fall. I think it would be much better to have the dough directly in contact with the hot tiles.
Looks good ReneR. I might make that sometime. Could you use a peel to slide the pizza onto the tiles?
Lance
Thought of that but up to now my miserable record with pizza and flatbread had made feel that it was a bit of unjustified luxury. Tried using foil which was a little better than the perforated pizza tray.
But probably the best time to reconsider the buying of a peel.
I use a polyethylene cutting board with a sheet of parchment paper on it. The parchment slides right off into the oven with never a stick - both bread and pizza.
That leaves retrieving when baked. For loaves I use hot pads, for a pizza one of those thin metal peels.
TomP
Lance, yes, they have 2 totally different styles of pizza at the one shop.