Pizza in Teglia Calculator

How to Prepare Pizza in Teglia

1. Mix the dough: Combine flour and 80% of the water, mix briefly, let it rest for 10–15 min (autolyse).
2. Incorporate ingredients: Add salt, remaining water gradually, then olive oil. Mix until smooth.
3. Add yeast: Dissolve fresh yeast in a bit of water and add it at the end of kneading.
4. Rest and fold: Let the dough rest 15 minutes, then make a series of stretch-and-folds every 15–30 min (2–3 times).
5. Bulk fermentation: Let rest in a lightly oiled container at room temperature (as entered) for the indicated time.
6. Cold proof: Transfer to fridge at the entered temperature for the cold fermentation time.
7. Bring to room temperature: Remove from fridge 2–3 hours before baking.
8. Shape and rest: Lightly flour surface, gently stretch dough to fit tray, rest 30 min.
9. Preheat oven: Preheat to 250°C with a baking steel or stone if available.
10. Bake: Bake for 10–15 minutes until golden and crisp on the bottom.