{"id":30387,"date":"2024-06-16T19:32:00","date_gmt":"2024-06-16T17:32:00","guid":{"rendered":"https:\/\/bake-street.com\/?p=30387"},"modified":"2026-04-08T12:23:57","modified_gmt":"2026-04-08T10:23:57","slug":"roman-style-pan-pizza","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/roman-style-pan-pizza\/","title":{"rendered":"Roman-style pan pizza"},"content":{"rendered":"

I had promised you an easy and delicious pizza recipe, what I can’t promise is that it will be fast. But that doesn’t mean we have to be with it all the time… We make it, put it in the fridge and forget about it for a day or two. The result? Exceptional. Roman-style pan pizza<\/strong> better known as Pizza in teglia alla romana<\/strong><\/em>.<\/p>\n

Another concept totally different from the one we have in mind about homemade pizza, but for those of you who love thick, honeycombed dough, with a soft and super delicate crumb and a crispy crust, you will go crazy. Really, it is Italian fantasy in its purest form.<\/p>\n

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It is curious the term pan because it is not cooked in a frying pan as we know the concept of this kitchen utensil<\/strong>. On the contrary, specific trays<\/strong> are used for this use where the dough, already fermented and well sprinkled with semolina, is placed. I have my eye on some Italian blue steel trays for these pizzas and, I think, it won’t be long before I get my hands on them. I will keep you posted on this subject.<\/p>\n

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Origin and history of Pizza in teglia alla romana<\/em>.<\/h2>\n

Roman-Style Pan Pizza<\/strong> or Pizza in teglia alla romana<\/strong><\/em> is a gastronomic product of Roman cuisine. Unlike traditional pizzas<\/a>, this one is baked in a classic baking tray and then placed on pizza counters for portions or sold as street food. Authentic Roman Pan Pizza is characterized by a crispy bottom layer, accompanied by a well-fermented, highly aerated, and soft crumb due to its long fermentation process.<\/p>\n

Pan Pizza or “al Testo” was developed in the early 1900s in Tuscany. At that time, bakers and homemakers used to make this type of pizza and other bakery products for family consumption. The product was prepared in a round or rectangular baking tray and cooked in a wood-fired oven with the fire turned off or at a low temperature.<\/p>\n

In the past, this product was very different from the current Pan Pizza: the fermentation process was short, and the dough much denser, with lower hydration. Additionally, it was common to use lard in the dough along with a substantial amount of sugar to give color to the crust, thanks to caramelization, and to prevent the product from drying out during baking.<\/p>\n

This old type of production resulted in a less digestible and more caloric product.<\/p>\n

Over time, the recipe for Roman pizza evolved, omitting the use of lard and sugar, and increasing the hydration of the dough, accompanied by a much longer fermentation process.<\/p>\n

Pizzerias opened their doors to the public.<\/h2>\n

In the 1970s, the inhabitants of Umbria, especially those from Terni, gradually began opening pizzerias in Rome, achieving resounding success.<\/p>\n

The first real evolution occurred in 1981, when Pan Pizza took on the nickname “alla Romana<\/strong><\/em>” thanks to the original perspective of Corrado Di Marco<\/strong><\/em>. Di Marco came from an ancient family of bakers and founded the company Pizzasnella Di Marco<\/strong><\/em>. In fact, it was Di Marco himself who revolutionized Pan Pizza.<\/p>\n

He observed that people’s eating habits began to change. Lifestyles started to become more sedentary, and people’s interest in their nutrition was altered. Based on his observations, Di Marco made significant and very valuable changes:<\/p>\n