Pizza in Teglia (with Chantarelle, Artichokes, and Bufala)
One thing I miss of Rome is pizza al taglio. High quality street food incarnated in a hot slice of freshly baked pizza, cut for you and wrapped half-way in parchment paper, so that you can eat it on the go. Still steaming and dropping melted mozzarella and other juices (depending on the topping). Pizza al taglio is generally crunchier and taller compared with dinner pizza -the round one you have to sit down and eat in a plate. I have to say, pizza Romana al taglio has always been my favorite type of pizza. In Rome, in good pizza areas -not the touristic center please, last time I was there they put mayonnaise sauce on top to simulate bufala mozzarella- you can find pizza al taglio with dozens of different toppings, just warm of the oven and ready to be cut for you in whatever size you want, even a 2 centimeters tasting bite.
I don’t know why it took me so long to try making a “pizza al taglio” at home. But now that I started with the home equivalent of pizza la taglio, which is, pizza in teglia (baking dish pizza) I feel like I am never going to stop. This specific pizza base is pretty much the easiest one could make. I decided to go for it because the recipe needs to work also for a very nice lady I know, who wants to learn Italian pizza. The lady is actually my bubbly home helper, who has always a smile on her face, and interesting things to say. Yes, I am spoiled, once a week I do have a cleaning company who does the hard work in the apartment and saves us from bad house keeping despair (I am a decent cook, a passionate baker and a lousy house keeper). So, the story wants that Marina noticed dried flour spots all over the kitchen and correctly guessed I was into baking. Although she has no experience with yeasted dough -and little time to dedicate to cooking- she truly loves pizza and (this is adorable) she does not like to eat pizza made in pizzerias by hairy men with their hairy forearms. Quite a good argument.
So here it is, a pizza dough which uses a tiny bit of commercial yeast, no kneading, and a day-long fermentation in the fridge. You combine ingredients the night before, slap all in the fridge and, the night after, you take the dough out, slap it on a baking dish and bake. Quite cool, isn’t it? I adapted the pizza base recipe (omitting the kneading) from a home-made pizza in teglia’s master, Giovanni Tesauro, which I deeply thank. I used my favorite topping, wild mushrooms (chantarelle are in season), artichokes, and bufala mozzarella (the real thing). Life can be beautiful.
[gmc_recipe 5961]
With this bread I participate to Panissimo, a monthly bread showcase created by moi and Sandra and hosted this month by moi. Submissions are accepted here until the 31th of August.
And… I am happy to participate to the sparkling monthly showcase of my talented friend Wisla, Sourdough and Yeast.
Barbara Elisi
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hey, I’m a dedicated pizza fan and as is said my pizza is good- but this variety with nearly fluid dough I have to try. And maybe next year with artichokes out of my own mini-garden…. but will noct wait too long. BTW how does the salad?
So, today I experimented with a dough along those lines, less flour, and as I use a piece of “old dough” to start I did not proof overnight but 3 hours in the oven with the light turned on, once folded in between, then another hour on the sheet, the firts 5 min in the oven without topping- delicious. My daughter said- why can’t you bake a bread that’s fluffy like this?
I am so happy this inspired you (and by the way, my daughter is that way too, she does not like my crusty loaves much) and you made me realize something: more hydrated means less flour… so also less carbs and a lower GI…. more reasons to go for it!
so now I did it and wrote about my method as inspired by you
http://ninivepisces.wordpress.com/2013/12/18/mein-perfekter-pizza-teig-my-perfect-pizza-dough/- it’s really really fabulous.
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Is there a piece left for me, please? It looks too good! I have to go and buy artichokes at once!
lol
I’m sitting here, drinking my morning tea, and all I can think is “I WANT THAT PIZZA!!!”, especially because at no point did it ever come into contact with any hairy forearms 😉 (LOL!) This dough looks incredible – I love that you have to pour it into the baking dish. We are big pizza fans at my house so I have to try this! Those chanterelles look amazing too. Amazing, amazing, amazing, all of it!
(PS, what size baking dishes did you use?)
thanks Korena, and I understand the feeling: me and my husband fought over leftover pieces the day after 🙂 uhm… I actually measured the oven for you, as I am not sure I know how to measure a baking dish. the oven is: 85 cm wide and 40 cm deep… is this of any help at all?
Hmmm… did the baking dish take up the entire oven? I’m essentially wondering how big of a pizza the recipe makes, so that I know whether to use a big cookie sheet or something smaller for the dough. Does that make sense? What were the dimensions of each pizza?
yepp. the bakig dish took up almost all the space in the oven. a large cookie sheet is a good idea. this dough makes for two of them, if you need less, just halve doses… hope this recipe works for you too!
Wow!
Beautiful and delicious.
thank you Amber!!
Oh, I am VERY intrigued by your Pizza dough. I never saw dough being that we before when putting it in the fridge, but the result looks also very good. Think I got to try that one, even there is no buffalo mozzarella available here 🙁
it is going to be great even with regular mozzarella, I am sure!
last time I was there they put mayonnaise sauce on top to simulate bufala mozzarella
:O
I am lucky when I visited Rome I was with locals and had the chance to eat really good pizza romana (my favourite topping is romanesco and sausage 😉 )
Very nice post and very nice pizza, Marina must be a delight from what you tell (the hairy pizzaiolo image made me laugh so much!)
If I manage to overcome my fear of high hydrated dough I’ll give it a shot 😉
and I can’t leave without quoting you: NEVER use a rolling pin with pizza! (the God of pizza may get very upset with you if you do 😉
I cannot stress enough on this point with my friends, sort of “pizza police” style: put that rolling pin down, now!!!!
Have a lovely day 🙂
eheh, the war against rolling pins on pizza dough is just started 🙂
arrivo, vengo, mi prendo una settimana di ferie e vengo ad assaggiare…. si puo’ fare?
magari…
Love it! The combination of chanterelles and artichockes is very new and intriguing. Chanterelles here are not so easy to find, may give other mushrooms a try?. Cheers
assolutamente, Fabi, con i porcini e’ la morte sua…
and beautiful it is! 🙂
homemade pizza is common in our house so next time i’ll try your lovely recipe.
i wish i could find here fresh chantarelle though….
thank you dear… any type of wild mushrooms can shine over pizza.
Looks wonderful – your dough looks so full of life and the toppings look completely delicious. I love making home-made pizza on a weekend evening and leaving excess dough on a cool upstairs windowsill – this gets baked as easy little rolls to go with coffee the next morning.
nice idea to use extra dough for breakfast rolls… I generally make it in a thin layer instead and make a rosemary “schiacciata”, but soon I am going to try the rolls option too 🙂
I am completely in love with this pizza. Even if you have to dump the mozzarella like me, this pizza is the stuff that memories are made of 🙂
it is true… pizza is unique, and your stromboli is too 🙂
how about vegan mozzarella?
don’t they have something like that?
Yep they do but my first post for you would be this kefir bread. It is amazing! I still can’t believe that my kefir will raise a loaf of bread so vigorously without yeast! Amazing :). Although if I don’t release the gas from the container at least once a day (and it lives in the fridge) it explodes so that’s a sure sign that it contains yeast and continues fermenting after you remove the kefir grains :). I used liquid kefir in my bread not kefir cheese (to clarify any misunderstandings from my last comment I am still excited about that bread!). I make organic soymilk with homemade date paste and put kefir grains into it and used the resulting “drink” (I use it straight and in smoothies it’s lovely) to make 2 beautiful loaves of bread with no added yeast (aside from that in the kefir drink) at all! I was very impressed. 🙂
dear, I saw before some amazing breads leaved with kefir and I am so curious about it! please please please blog about it and don’t be short of pictures (with close ups of the crumb, pleaaazze)! I so want to try to get some kefir grains but it is not easy and I need some motivational kick to get started.
I have dehydrated kefir grains in the fridge if you would like me to send you some. They rehydrate easily (I know they do because I sent some to a blogger in New Zealand). I took lots of photos and aside from Brunhilda (my big woodburning oven) doing her best to “colour” the top a bit too much, the loaves turned out amazing for the very first time I have made them and the crumb was like a regular yeasted bread rather than the holey crumb of a sourdough so that was interesting. 🙂
c’mon, post the pictures already pleaze -and maybe send to panissimo? do you think the dehydrated kefir would make it to Sweden? I would gladly send you my sourdough to try, but I know she would not would resurrect if dehydrated…
This pizza sounds wonderful, Barbara. Oh to be able to have easy access to chantarelles and fresh buffalo mozzarella cheese. I’ll make substitutes and dream how yours tasted. 🙂
any wild mushrooms will be great on this type of pizza, hope you try!
La pizza romana is my favorite too! Have to try this high hydration method: the result looks amazing!
grazi mille Pola, sei sempre gentilissima 🙂
ho appena realizzato che un’alta idratazione non solo rende il pane/pizza piu’ soffice e digeribile… riduce anche la % di carboidrati per unita’ di pizza/pane mangiati.
motivo in piu’!!
Ciao Barbara, io se potessi la mangerei a giorni alterni, se mi dovessi trasferire all’estero sicuramente anche io avrei un’immensa nostalgia per la nostra pizza (che sia al trancio, napoletana, romana, ecc…, mi piacciono tutte!).
Questa sfornata da te mi fa venire l’acquolina e poi carciofi e funghi sono tra le farciture più golose.
Ciao!
Barbra, I’m going to try this over the weekend and will infuse dough with micro garlic chives. I will let you know x
Dough receioe?
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