Discover all the secrets of this soft, airy and delicious Roman-style pizza baked in a pan.
1000 g Italian soft wheat 00 organic flour
600 g water
2 g yeast
Topping:
1 litre pureed tomatoes (Passata)
Yellow cherry tomatoes, as necessary
300 g fior di latte cheese
Fresh salad leaves, as necessary
Anchovies, as necessary
Dried tomatoes, as necessary
Extra virgin olive oil, as needed
Kneading
1. Combine all the ingredients and mix in the dough mixer at mixing speed 1 until the organic flour has completely absorbed all the water.
2. Transfer the dough to a work surface and knead by hand, folding the dough on itself.
Bulk fermentation
Leave the dough to rest in a rectangular container until it doubles in volume.
Divide and shape
Once it has doubled, divide the dough into 600 g portions.
Proofing
Leave the portions to rise at room temperature for about 3 hours.
Stretching
Stretch the portions with your fingertips, making sure you keep their rectangular shape.
Topping
Transfer to a baking tray and top with pureed tomatoes (Italian tomato passata) and fresh yellow cherry tomatoes.
Bake
Bake in a pre-heated oven at 350°C for 10 minutes.
After baking, finish by topping with fresh fior di latte cheese, fresh salad leaves, anchovies and dried tomatoes.
