I bake pizzas on a regular basis. Baked on a stone on a six burner grill.
But yesterday was the first time I have made Pizza in Teglia.
I decided early yesterday morning that I would try something different. Made the dough at 80%hydration and after the last stretch and fold the dough went into the fridge for about six hours. My son took it out late afternoon before I got home from work so it had time to warm up and continue to rise.
I divided the dough into thirds so I still have one third in the fridge for another day. The pizzas were 600g each.
Made Matt one with potato and rosemary and the one for
Moe and I had three different toppings.
One third mushroom, one third pepperoni and olives and one third roasted tomatoes with pesto.
Wow, what a great result.
Would you mind sharing the recipe?
By any chance, did auto correct change the name?
I googled the name, and it came back with al taglio
Thanks JerrytheK. No 'al taglio' I believe means cut. So a cut slice. 'Pizza in Teglia' means cooked in a pan. At least that is my understanding of the difference.
I still need to type up the recipe. Will post later today when I get home from work.
Thanks for the clarification.
Italian is about my 15th language. ;-)
Thanks for posting the recipe!
The structure looked fantastic and I'd like to give it a try.
JerrytheK, I did a blog post this morning with the recipe and there is also a link to the method I use for
all my breads/doughs.
Pizza in Teglia
Ann, thanks. Hate to be a pain, but the blog post didn't seem to make it on the site.
The link doesn't work?
Blog is Thibeault's Table. It is the most recent post.
I thought your were referring to a blog post the the fresh loaf.
Figured out your post had a link.
Found it.
Sorry for the confusion I may have caused.
Not sure how the "Blogs" work here. Whether anyone can make posts to the Blogs.