From L’Orso in Teglia in Messina, this recipe for Pizza in Teglia (Pan Pizza) is topped with a delicious combination of fresh arugula, smoked pancetta, creamy stracciatella, and a unique peanut pesto.
Table of Contents
The dough uses a ‘biga’ pre-ferment, rested for up to 22 hours, to develop a complex flavor and a perfectly crisp-yet-airy texture that is characteristic of high-quality Roman-style pan pizza.
🍕 Dough Ingredients (Biga & Final)
- Biga: 600g Type 1 Flour, 270g Water, 6g Yeast
- Final Dough: The prepared Biga, 600g Type 1 Flour, 686g Water, Salt to taste
🍕 Topping Ingredients
- 150g Mozzarella
- 100g Fresh Arugula
- 80g Stracciatella Cheese
- 50g Peanut Pesto
- 200g Smoked Pancetta
🍕 Preparation Method
To make the biga, combine the flour, water, and yeast without over-kneading. Let it rest at room temperature (18-20°C) for 16-22 hours. For the final dough, place the matured biga, the remaining flour, and 546g of water into a mixer.
Knead until the water is absorbed, then add the salt and the remaining 140g of water. Continue kneading until the dough is smooth and well-structured. Let it rise until nearly doubled in volume, then divide into desired weights and stretch into pans.
For the topping, bake the base at 280°C for 7-8 minutes with just a light layer of mozzarella. Once the base is golden and crisp, remove it from the oven and complete with all the other fresh ingredients: arrange the smoked pancetta, dollops of stracciatella, fresh arugula, and a drizzle of peanut pesto.
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