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Pizza in Teglia Recipe ( Easiest, no equipment )

Easy, authentic italian pizza in under 6 hours

Ingredients For 2 medium trays (40x30)

Poolish (Preferment):
300 g strong bread flour (W280–300) (2 1/2 cups)
300 ml water, room temp (1 1/4 cups)
3 g dry yeast (1 tsp)
5 g honey (1 tsp)

Final Dough:
450 g strong bread flour (3 2/3 cups)
200 ml water (3/4 cup + 1 tbsp)
30 g salt (1 3/4 tbsp)
2 g dry yeast (1/2 tsp)
20 g extra virgin olive oil (1 1/2 tbsp)

For Stretching and Shaping:
Semola rimacinata (or fine semolina) for dusting
Extra olive oil for containers
Tomato passata or crushed tomatoes (about 200 ml / 3/4 cup), lightly salted
200 g fresh mozzarella, torn (7 oz)

Tools:
Dough scraper
Large mixing bowls
Scale (recommended for accuracy)
Sheet trays or rectangular pizza pans

Instructions:

1. Make the Poolish (2 Hours):
In a large bowl, dissolve the yeast and honey into the room-temp water. Add the flour and mix until just combined. Cover and let it rest at room temperature until doubled, bubbly, and fragrant (approx. 2 hours).

2. Final Dough Mixing:
In a separate bowl, dissolve the remaining yeast and salt into 200 ml water. Pour this over the risen poolish and stir to combine. Add the flour gradually and mix until fully hydrated. It will be sticky — that’s good.
Once combined, transfer to a counter and knead briefly. Add the olive oil and incorporate by folding it into the dough until smooth and glossy. Wet hands will help.

3. Folding & Bulk Fermentation:
Let the dough rest, covered. Perform 3 rounds of stretch-and-fold every 5–10 minutes. After the final fold, let rise for 2 hours at room temp, or refrigerate up to 24h.

4. Dividing & Pre-Shaping:
Lightly oil your surface. Turn out the dough gently. Divide into two portions (or leave whole for a large tray). Shape each into a tight ball, seam side down, and place in oiled square containers. Cover and proof until doubled (about 60–90 minutes).

5. Preheat the Oven:
Preheat oven to 250°C (480°F) with the tray inside, if possible.

6. Stesura (Shaping the Dough):
Dust your surface with semola. Flour the dough top, gently release it from the container, and turn it out. Begin shaping by pressing with fingertips from the edge inward, preserving bubbles.
Transfer to a lightly oiled tray. Finish stretching it to the corners. Add a thin, even layer of tomato passata to protect the dough while baking. Do not overload.

7. Bake the Base:
Place the tray directly on the oven floor or lowest rack. Bake 7–8 minutes until golden, set, and slightly puffed. Remove briefly.

8. Add Mozzarella & Finish Bake:
Top with mozzarella. Return to middle oven rack. Bake 4–6 more minutes until cheese melts, bubbles, and crust is golden brown.

9. Cool & Serve
Cool pizza briefly on a wire rack. Slice, serve, and enjoy. Crisp bottom, airy crumb, rich tomato, and creamy cheese — all from your home oven.

Pro Tips:
Don’t rush the poolish — it builds deep flavor.
Always use semola to prevent sticking and preserve hydration.
Let the final proof happen fully before stretching — it ensures lightness and volume.

00:00 Intro
00:28 Ingredients
01:50 Preferment
03:28 Main dough
06:12 How to divide
07:43 Opening the dough
09:03 Cooking
10:17 Outro