Pan-baked (Rome style) pizza: the recipe

At a glance

• Method: Preferment, with autolyse (1 hour)
• Preferment: Biga — 80% of the flour
• Mixing: Stand mixer

• Number of pieces: 1
• Weight per piece: 650 g
• Preferment weight: 408 g
• Dough weight: 243 g
• Total dough weight: 650 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 1 piece of 650 g, kitchen at 20 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Biga: make it and let it ferment (at room temperature) (19 hours)

   • Weigh the ingredients
   • Make a mix with 1 ice cube and 106 g of water at room temperature (to get it to 11 °C)
   • Dissolve the yeast in the water
   • Mix roughly
   • Transfer to a container, covered but not airtight
2. Weigh the ingredients and knead (1 h 40 min)

   • Use water at 21 °C
   • Hold back 114 g of water and pour it in gradually while it comes together
3. End of mixing, start of bulk rise (at room temperature) (1 h 30 min)
4. Reinforcement fold 1 of 3
5. Reinforcement fold 2 of 3
6. Reinforcement fold 3 of 3
7. Divide/shape, start proofing (at room temperature) (1 hour)
8. Ready to cook

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, without steam
   • Overall temperature: 260 °C
   • Time: 17 minutes
   • On the oven floor, until browned

The calculator adapts baking times to the weight of your pieces. Open the calculator

Preparation notes

Stretching

1. On a generously floured counter, stretch it using your fingertips only, starting from the near edge.
2. Once the dough is about the size of the pan, lift one side onto a forearm, slide the other forearm underneath and shake off the excess flour.
3. Lay it in the pan, lightly greased with a brush, and adjust the size by pulling without tearing, until it reaches the edges.

Mozzarella

1. If you want to use it, add it only two minutes before the end of baking, moving the pan right under the grill.
2. If it is very watery, once diced or cut into strips melt it briefly in the microwave and throw away the water it releases, before topping.