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The dreamy Roman-style pan pizza

What would you think if I offered you a “recipe” for one of the Pizzas I most love both to taste and to prepare?

Recipe by



 27 April
55 minutes
15 minutes
18 hours
3 30×40 pans

You must have guessed by now that when I talk about pizza, I am referring to every type possible and imaginable, because, if prepared properly, there is no pizza that is not worth enjoying, and Roman pan pizza is certainly no exception.

What would you think if I offered you a“recipe” for one of the Pizzas I love most?

If you’ve been following my posts on the Facebook page you already know what I’m talking about, but if you missed them don’t worry, keep reading and you’ll find out.



Do you know what characteristics a perfect Roman-style Pizza in the pan must have? An open and light crumb, the bottom and edge so crumbly that it returns a crunch to crack the windows of your home, and the whole thing able to magically melt in your mouth and disappear in 3 jaw-dropping strokes.
Simple isn’t it? More than you think, trust me!

Today I offer you what is for all intents and purposes the most proven and replicable method for preparing a perfect romaine pan at home.

The base

The aim is to obtain a base with a strong, intense and persistent taste with a rustic appearance and unique fragrance.

To achieve this we will get help from the

5 Cereals BIO

You will only have to open the package to understand what scents it is capable of releasing.
The 5 Cereals must necessarily be paired with a flour that can form a stable gluten mesh that allows the crumb of our Roman-style pan to open and dry perfectly.

For this purpose we will use the Manitoba, a strong Type 00 flour that does its job incomparably well supporting, among other things, fillings that are anything but light.

The result is an incredible pan pizza, characterized by a contrast between meltiness and crispiness far above the wildest expectations and enveloped in that typical fragrance of freshly baked rustic wheat bread.


for the dough

for the filling



  • Start by pouring all the flour into a bowl large enough to hold about three times as much.
    For simplicity, divide the water into 2 jugs, one filled with 650 g and the other with 100 g, and mix the yeast in the one with the higher content.
  • Create the classic “volcano” in the center of the flour and insert the previously prepared yeast and water mix.
    Then start mixing the ingredients using a spoon, pay special attention to lumps, which of course should be completely absent, and continue mixing until the water and flour are well blended.
  • Then proceed to manipulate the dough (hey yes it’s time to get your hands in the dough), add the remaining water in small doses and only if the one previously inserted is well absorbed.
    In order for all the elements to be mixed in the best way, the easiest method is to rotate the bowl with one hand, while with the other you bring the dough toward the center, never stopping. This is to form as much glutinic mesh as possible.
  • Before adding the last part of water , insert the salt along with a drop of water, to facilitate its absorption, and continue kneading as described in the previous step.
    You may need to alternate breaks of about 10 minutes per manipulation to allow the flour to fully absorb the water.
  • Once you have a smooth, nonsticky dough ball you can put the dough to rest.
    Let the mass “relax” for 30 minutes in the bowl covered with food wrap.
  • Then bring it to the pastry board and make one round of folds, so the dough will gain strength and support itself.


  • Now the dough is ready to rest and rise.
    Store it in a container that you will have previously oiled, for about 2 hours at 20/22°C.
  • After enough time has elapsed for the leavening to start at room temperature, put everything in the refrigerator until the next day (16 to 20 hours) for staking.
    At this stage the dough will triple in volume and the gluten mesh will strengthen and stabilize.


  • About 6 hours before baking divide your dough into 3 parts of 600 g by dusting the work surface with a very thin layer of
    remilled durum wheat semolina
  • Make 4 folds by “pinching” each shape from the 4 sides and overlapping each flap toward the center and closing the loaf on itself.
  • Dust the whole loaf with semolina and place it in a
    leavening container
    of about 3 liters.


  • Let rise at 20/22°C for about 5/6 hours or until it has reached three times its initial volume…


  • Turn the dough out onto a surface floured with plenty of remilled durum wheat semolina and cover the back as well.
  • Spread by pressing down with your phalanges from top to bottom, so as to move the air generated during rising, acting first on the edges and then on the middle.
  • Place the rolled-out dough back on the oiled baking sheet and spread all the flaps out, bringing them close to the edge.


Pizza in Teglia alla Romana



  • When the spreading is completed, distribute with your hands about 150 grams of
    , covering even the edges without reaching the baking dish, and flood it with plenty of extra virgin olive oil.
  • Bake on the floor for 7 to 10 minutes; when the bottom of the pizza is nicely browned, remove the pan and bake under the grill for another 2 to 3 minutes, letting the top brown nicely as well.
  • Remove from the oven, spread another 100 grams of tomato and bake again under the grill for another 2 to 3 minutes.
  • Now arrange the mozzarella and leave a few minutes in the oven at half-height because it melts while remaining white.
  • Remove the baking dish from the oven, place it on a raised rack, add a few raw basil leaves, a sprinkling of Parmesan cheese, good cut with scissors and enjoy for the extreme pleasure it can give you and a drizzle of extra virgin olive oil.

Try it, experiment and then tell me if you didn’t like this wonder!

If you’re curious to learn more about the topic or if you have any questions about the article you just read, feel free to send me a message on Instagram=> by clicking here


…And now knead, enjoy and taste!




for the dough

for the filling


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