What You Need to Know
Uses a high-hydration dough (70-80%) with extended fermentation (24-72h) to develop gluten structure and gas retention. Baking in well-oiled steel pans promotes conductive heat transfer and crisp base formation.
The practical rectangular format enables efficient portion control for street food service while maintaining superior crust texture.
Key Parameters
Temperature
270°C
230°C - 300°C
Time
15min
12min - 20min
Equipment
Rectangular steel pans (40x60cm typical)Baker's peelDough divider
Steps
- 1.
Pizza Rossa (Roman Jewish quarter): Thick crust supports intense tomato reduction
- 2.
Pizza Bianca con Mortadella (Rome): Airy crumb absorbs olive oil and meat fats
The Science
Primary Reaction
Maillard reaction + starch gelatinization