napoletana.ch

Piazza Navona – Pizza in Teglia with Cotto & Artichokes

This Pizza in Teglia brings Roman generosity and rustic depth to the tray: airy, juicy dough meets fruity San Marzano, melting Fior di Latte, and hearty accents of Cotto, artichokes, mushrooms, and black olives.

Step-by-Step Instructions

1. Dough & Autolyse: Mix 600 g of flour with 420 g of the water just until no dry spots remain visible, and let the dough rest for autolyse for 30 to 45 minutes. Then dissolve the yeast in the remaining water, carefully incorporate it, and only add the sea salt at the end. Knead just until you achieve an elastic, still very soft dough, and then stabilize it with 2 to 3 stretch and fold cycles at intervals of 20 minutes.
2. Bulk Fermentation & Dividing (Shaping Balls): Allow the dough to rise at room temperature for 60 to 90 minutes until it visibly livens up and slightly expands. Then divide it into 4 pieces of about 255 to 265 g each and shape them gently into rounds. Place the balls in lightly floured containers and refrigerate them for 18 to 24 hours, allowing them to come to room temperature 2 to 3 hours before baking.
3. Preparation of Sauce & Toppings: Roughly crush or purée the San Marzano tomatoes to keep the sauce fresh and slightly rustic; it will not be pre-cooked. Cut the Fior di Latte into small pieces and let it drain well to ensure the Teglia bakes crispy and does not become watery. Halve the artichoke hearts depending on their size, slice the mushrooms thinly, pit the black olives if necessary, and tear or cut the Cotto into bakeable pieces.
4. Shaping: Generously dust the work surface with Semola Rimacinata and gently place a dough ball onto it without pressing out the gases formed. Press it with your fingertips from the center outwards and then stretch it over the backs of your hands until it takes on the shape of a slightly rectangular Teglia pizza. Place it on a tray and stretch it into the corners with short resting pauses to keep the structure airy and intact.
5. Baking (Home Oven with Pizza Stone/Steel vs. Pizza Oven): Top the dough first only with San Marzano tomatoes, then with Fior di Latte, artichokes, mushrooms, black olives, and Prosciutto Cotto, so everything bakes together juicy. In a home oven, bake the Teglia on preheated steel or stone at 270 to 300 degrees, starting in the lower third of the oven until the bottom gains color and stability, then finish it higher up for top heat and browning. In a pizza oven, it is baked at moderate, even heat; the important thing is a fully baked, golden bottom and a juicy, balanced topping without burnt Fior di Latte.
6. Finish & Serve: Remove the pizza from the oven as soon as the crust has noticeably risen, the cheese has melted, and the bottom is crispy. Let it rest for 1 minute to allow the crust to dry and stabilize, then place it on a rack or wooden board. Cut it into rectangular pieces and serve hot, allowing the rustic combination of Cotto, artichokes, mushrooms, and black olives to fully express its character.