Over the centuries, Italy has probably dropped as many pizza recipes as lucky pennies into the Roman Trevi Fountain. One of the coolest styles is definitely the sheet pizza or Pizza al Taglio, popular in Rome, where you can get a hot and generously topped slice on every street corner. What makes a Roman pizza stand out is the crispy and airy crust, which, unlike the thinner Neapolitan version, allows for plenty of toppings. Crunchy pancetta and green beans are a nod to the rustic Roman countryside. Romans themselves top their slices with pretty much anything that tastes good.
The base for your topping explosion is, of course, the right pizza dough, where, in addition to a dash of olive oil for crispiness, you can also adjust the hydration levels. A solid 80% water content not only makes your sheet pizza extra airy but also ensures that despite the thick crust, it doesn't sit heavy in your stomach. As a pro tip, leave the rolling pin aside and shape the dough authentically Italian – with your hands!
MY TIP:
Start by baking your Pizza alla Teglia (Italian for sheet pizza) with only tomato sauce in the gas grill or oven. This way, the yeast dough has a chance to rise without heavy toppings, allowing it to expand without the risk of the cheese or other toppings drying out. Only after that should the toppings take a short turn in the grill, letting the dough finish baking to a perfect crisp!
Ingredients
For 6 servings
for the pre-dough
for the main dough
for the topping
Equipment
nutritional values per serving
Preparation in 7 steps
For the pre-dough: Mix yeast with water and combine with the flour. Let it rise in the refrigerator for 48 hours.
For the main dough: Dissolve salt in water. Knead the pre-dough slowly (by hand or using the slowest setting of the kitchen machine) for 5 minutes. Add wholemeal flour and 200 ml water. Knead for 10 minutes until a smooth dough has formed. Gradually add the remaining water and olive oil to the pre-dough and knead for another 20 minutes until all the liquid has been absorbed. The dough should be elastic, easily detach from the edge of the bowl, and not tear. Cover and let it rise at room temperature for 1 hour.
After 1 hour, divide the dough into 2 equal portions and shape them. To do this, fold the dough from the outside to the inside with a dough spatula until it gains tension. Flip the dough over and shape it into two oval loaves. Cover and let it rise at room temperature for 1 hour.
Preheat gas grill to 280 °C in indirect heat. Bring a pot of salted water to a boil on the side burner.
Wash green beans, remove any woody ends if necessary, and steam for 5 minutes until al dente. Drain and set aside. Drain the mozzarella and tear it into pieces, shave the Pecorino and chill both.
Grease baking sheet with olive oil. Shape dough on a lightly floured work surface by pressing and pulling with your hands from the center outwards to about the size of the baking sheet. Place on the baking sheet and spread with sauce.
When baking in the gas grill, place a fireproof elevation (approx. 5 cm) in the indirect zone. Pre-bake for 3-4 minutes, top with the remaining ingredients, and bake for another 8-10 minutes until done.
Tags
Jelena's happy place is the kitchen and grill. Thanks to her Balkan roots, it's always about one thing for her: food! And she loves it good and plentiful. Whether for guests, the perfect dish, or learning new skills, she doesn't mind getting her hands dirty, might even butcher a wild boar or dry beef hearts at home. No wonder she quickly abandons her Kölsch glass for BURNHARD and ventures into the forbidden city!