Description
A thick, airy Roman pizza baked in rectangular trays and sold by weight.
Technical
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.
Culinary Significance
The practical rectangular format enables efficient portion control for street food service while maintaining superior crust texture.
Science
Primary Reaction
Maillard reaction + starch gelatinization
Parameters
Temperature
270°C optimal
230°C to 300°C range
Time
15min
12min – 20min
Equipment
Rectangular steel pans (40x60cm typical)Baker's peelDough divider