Pizza "in Teglia" | Authentic Italian Pan Pizza Recipe
Updated: Oct 29, 2020
If you ask Italians what their favorite dish is, the majority will probably say pizza! For Italians, pizza is more important than most outsiders can imagine: it is an integral part of our culture, it is our pride, it is happiness itself.
Pizza, as we know it today, appeared in Naples in the 19th century and quickly conquered the world! Eating a Margherita in the place where it was born is one of the best culinary adventures you can experience. Unfortunately, it is difficult to replicate at home without a wood fire oven. Because of this, Italians often make this simple pan pizza at home when we can’t get the real thing! It’s a far cry from Neapolitan pizza, but it’s still delicious.
The pizza itself takes about 30 minutes to cook, but the dough should be made well in advance—preferably the day before—so it has time to rise. Patience pays off when it comes to pizza dough! This recipe makes 2 pizzas which I recommend making in 12x16” baking pans, though you can easily adapt to other sizes.
For this recipe, you will need:
8 cups all-purpose flour, plus a little extra for dusting
3 cups room temperature water
1 packet (7 grams) Dry Yeast
1 1/2 tbsp. salt
3 tbsp. extra virgin olive oil, plus a little extra to oil the pans
30 oz. tomato purée or crushed tomatoes, depending on your desired chunkiness
4 cups chopped Mozzarella cheese
In a large bowl, mix flour and yeast. Gradually add water while mixing with a wooden spoon. When all the water is in add 2 tbsp. olive oil and 1 tbsp. salt, and mix all together. Don’t worry if the dough isn’t very firm at this point! Cover the bowl and let rest for 30 minutes.
Dust a large work surface with flour and transfer the dough from the bowl. Work the dough by folding and pressing it into itself. Only about 4-8 folds are necessary to properly aerate it.
Dust the bowl with a little more flour and place the dough back into it. For a traditional touch, you can use a knife to make a shallow cross-shaped slash on top. Italians sometimes do this to bless the dough! Cover and place in the fridge to rest, for a minimum of 6 hours but ideally overnight.
Remove dough from the fridge and divide in half, into two “panetti” balls. Cover with a cloth and let rise for a further 3 hours.
Pre-heat your oven to 500 degrees F. Lightly oil two 12x16” baking pans and use your hands to gently spread each panetto so they fill the sheets. Take care to maintain a uniform thickness throughout. The dough will tend to shrink back to size, particularly from the corners of the pan, but if you continue spreading gently it will eventually keep its shape. If the dough is particularly stubborn, you can let it rest for a few minutes before spreading it out again.
To make the sauce, mix the tomato purée, 1 tbsp. olive oil, salt to taste, and some fresh basil leaves (tear into smaller pieces if you prefer). Ladle the sauce onto the dough and spread evenly, leaving a small margin of crust, of course!
Cook for 25 minutes, then remove from oven. Spread the chopped mozzarella over the pizza and drizzle some extra olive oil on top. Cook for another 5 minutes or so, until the cheese melts. Finish with some more basil leaves on top.
Watch the Pasta Grammar video in which we make this recipe:
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