Pizza in Teglia (Roman Pan Pizza) • ⏱ High-Hydration Dough (75–80% Water & Autolyse) • crispy & golden

Artisan pizza recipes crafted by true pizzaiolo standards – from classic Margherita STG to airy Canotto crusts and Biga doughs.

🍕 Pizza in Teglia (Roman Pan Pizza) ✕ ⏱ ⏱ High-Hydration Dough (75–80% Water & Autolyse) ✕ 🌿 crispy & golden ✕ ✕ Reset all

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.

Pizza in Teglia (Roman Pan Pizza) ⏱ High-Hydration Dough (75–80% Water & Autolyse)

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