Pizza in Teglia (Roman Pan Pizza)
Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.
Piazza Navona Capricciosa
This pizza from the baking tray embodies the soul of Rome and the precision of true Italian craftsmanship. An airy, highly hydrated dough with a golden, crisp crust supports fruity San Marzano tomatoes, melting Fior di Latte, and the classic harmony of cooked ham, artichokes, and fresh mushrooms. When sliced, it exudes the aroma of long-fermented dough, olive oil, and that savory elegance that makes a grand Capricciosa unforgettable.
Rustica del Mercato – Pizza al Teglia with Sausage and Peppers
This pizza al Teglia brings the aroma of a southern Italian market day right to your table: slowly fermented dough, caramelized roasting notes, and a juicy, airy bite. The spicy sausage, sweet grilled peppers, and Tropea red onions meld with Fior di Latte into a hearty, rustic composition filled with depth and warmth.
Faro di Stromboli – Sheet Pizza with Tuna and Tropea Onions
This sheet pizza carries the aroma of the Mediterranean in every corner: sweet San Marzano tomatoes, mild Fior di Latte, and the salty elegance of tuna and capers. The red Tropea onions bring freshness and subtle sweetness, while the quick dough emerges airy, juicy, and wonderfully crisp from the pan. A sheet pizza with a sunny character, crafted for generous slices and great enjoyment.