The Pizza Series: Pizza in Teglia 🍕
Airy with a crispy bottom and ready in just a few hours ✨
Pizza in teglia (sheet pan pizza) is a delicious, airy sheet pan pizza with a crispy bottom and a soft interior. This simple recipe is perfect for making at home with a standard oven and comes together in just a few hours.
If you have a pizza oven or a cast iron skillet and interested in a classic Neapolitan style pizza that is airy, chewy and has a charred crust (and is more high effort), check out my other post on Pizza Napoletana.
What I love about pizza in teglia is how effortlessly it comes together, yet still tastes amazing. It’s the ideal way to feed a crowd with minimal fuss.
Dough Recipe
Ingredients:
500g (4 cups) flour
4g (1 tsp) yeast
350g (1.5 cups) water
7g (1 1/4 tsp) salt
10g (2 tbsp) olive oil
Instructions (~4 hours):
Activate the Yeast: Combine the water and yeast in a bowl and let it sit for a few minutes until slightly foamy.
Mix the Dough: Add the flour and knead until a rough dough forms. If using a stand mixer, knead on low speed for 5 minutes. By hand, knead for 10 minutes.
Incorporate the Salt and Oil: Add the salt and continue kneading. Slowly drizzle in the olive oil while kneading until the dough becomes elastic. Adding oil will make the dough harder to knead at first, but trust the process—it will come together.
First Rest & Folding: Cover the dough and let it sit for 1 hour. Then, perform a series of folds to strengthen the dough. To fold, gently stretch one side of the dough and tuck it into the bottom, incorporating air.
Repeat Rest & Folding: Let the dough rest for another 30 minutes, then perform another set of folds. Repeat this one more time for a total of three folding sessions.
Final Rest: Flatten the dough onto a well-oiled baking tray with parchment paper, cover, and let it rest for another 2 hours. Use a large tray for a crispier pizza or a smaller tray for a taller, more focaccia-like texture.
Preheat the Oven: Set your oven to 420°F (215°C).
Bake the Pizza: Spread the tomato sauce evenly over the dough and bake on the lowest oven shelf for 15-20 minutes, until the bottom is golden and crispy.
Add Mozzarella & Finish Baking: Add mozzarella and return to the oven until it melts (~5 minutes). Adding the mozzarella at the end prevents it from burning.
Enjoy your homemade Pizza in Teglia and let me know if you try it!