Roman pizza in a pan is a classic of Italian street food: a delicious alternative to a packed lunch, a companion for afternoon snacks, “hunger buster” in the evening, the Roman pizza in a pan is perfect for quick consumption at the counter or on the go thanks to its small size.
But today it is not only the format that makes it ideal for take-away: Roman pizza in a pan is a product that has evolved in recent years, going from a pizza with short leavening times and a lot of calories, to a fragrant and digestible pizza which uses high hydration rates and 48-hour leavening.
This important result was achieved thanks to our continuous research; in 2017, in fact, we created a unique and specific blend: the Teglia Romana flour mix.
THE ORIGINS OF ROMAN PAN PIZZA
It’s not easy to find the origins of a baked good, because when it comes to kneading, rising and baking, a recipe can evolve in many ways and quickly.
This is also the case of Roman pizza in a pan, which seems to have its origins between the seventies and eighties. in the Capital: here, some Roman pizza chefs started from the bread dough and modified it to give it a rectangular shape and thus flavour it as desired, just like a pizza.
Initially there were only two very simple variants, white and red; later mozzarella was introduced to give life to the pizza margherita in a pan.
THE CHARACTERISTICS THAT DISTINGUISH ROMAN PIZZA IN A PAN
The distinctive features of Roman pizza in a pan make it a unique gastronomic experience and quite distant from traditional Neapolitan pizza.
The main feature that has made the Roman teglia known throughout Italy (and also abroad) is the crunchy consistency on the outside (crunchy) and soft inside, which creates a perfect balance between crunchiness and softnessThe base, for which different types and mixes of flours are used, is thin and slightly oily to ensure a tasty frame for the ingredients.
The Roman baking dish can accommodate a variety of condiments and, in this respect too, it has evolved a lot over the years, going beyond traditional recipes and adopting a certain amount of experimentation.
THE “CONS” OF ROMAN PAN
The first recipe for Roman pizza in a pan, mentioned a few lines above, had some disadvantages: some criticized it for its thickness, but above all it was difficult to digest despite the small size of the format, due to too short leavening, little water and a high fat content in the dough. In fact, a contradiction was created: a typical street food dish, for a quick break between one activity and another, risked weighing you down too much and affecting your entire day.
OUR INTERPRETATION OF ROMAN PIZZA IN A PAN
At this point in history we find the first intervention of the Di Marco family: in 1981 Corrado Di Marco, thanks to his experience in the world of flours, eliminates animal fats (lard) from the Roman pan pizza recipe and introduces for the first time the soy flour.
And to make the even more digestible product, decreases the quantities of yeast and oil in the dough and increases itshydration up to 80%: to do this, use flours of higher quality and strength, which also allow them to increase the hours of leavening of the dough.
These characteristics match perfectly with the cooking in an electric oven at high temperatures, which allows for a crispy surface and makes Roman pizza in a pan an ideal product for the street food scene.
THE MIX OF FLOURS FOR ROMAN PAN
In 2017 the Di Marco company brings a new revolution: after a long phase of testing and study, the Di Marco is born a new mix of Di Marco flours dedicated exclusively to Roman pan pizza.
A blend of wheat, soy and rice, with a hydration of up to 90% and which reaches even more fragrant maturations thanks to the sourdough, used in greater quantities.
Thanks to the Di Marco flour, the Pizza in Teglia Romana becomes ideal not only for counter-top pizzerias but also for the more gourmet recipes to accompany a good glass of wine or a cocktail.
