What EQUIPMENT do I need to make Authentic Teglia Romana Pizza?

Producing authentic Teglia Romana consistently requires more than just a great recipe. The combination of high-hydration dough, extended fermentation and large-format baking means that the right equipment can make a significant difference to the quality of this open textured pizza.

Teglia is a traditional Roman pizza style characterized by:

• High-hydration dough (75–85%, though recipes vary)

• Long fermentation

• Cooked in an oiled rectangular tray

• Crisp exterior with open crumb

Dough Mixers for high hydration dough

The process starts with a professional spiral mixer capable of handling hydration levels of 75–85%. The IGF Spiral mixers are designed to handle highly hydrated doughs and support the dough development required for Roman-style pizza production. Alternatively,  PEB mixers can cope extremely well with small batches of high hydration dough (for small batches up to 6kg the Atena is ideal and the larger Futura can mix up to 40Kg).

Teglia is cooked in a large rectangular tray, so you will need an oven with a sufficient deck capacity.

Once fermented and carefully stretched into its distinctive elongated shape, the pizza benefits from the controlled baking environment of an IGF Electric Deck Oven. Electric deck ovens are widely used for Teglia because they provide:

• Stable floor temperature
• Consistent chamber heat
• Even baking 

For this high hydration dough you will need a consistent deck and chamber temperature of around 260 -270 degrees. Teglia is usually pre-cooked for 5/10 mins on average, toppings added and then placed back in the oven for around 5 mins to finish off. The deck dimensions of the IGF ovens will also accommodate the larger format of Teglia, allowing easy handling of the rectangular trays.

Handling the dough and presenting the Pala Romana requires specialist  trays  and boards

Handling and presenting the finished product is equally important. During our recent Teglia Romana training session, our chef used a 110cm GI.Metal perforated aluminium board, designed specifically for Pizza by the Metre production. After the pizza had been pre-cooked for 5 to 10 minutes, it was taken out of the tray and placed on the metal board. Toppings  were added and then placed back in the oven on the board for a further 5 minutes.  

Handle the pizza carefully, letting it cool before cutting into squares or rectangles 

The same metal perforated board is ideal for cooling and this board can also be used to serve. Cut the pizza carefully without damaging it’s airy texture, scissors are ideal for cutting gently and keeping the topping in place.

Together, the right mixer, oven and handling equipment help operators produce authentic Teglia Romana with consistency, efficiency and outstanding results.

At Pizza Equipment & Supplies Ltd, we supply everything needed to build a complete Romana pizza production setup, from high-performance dough mixers and electric deck ovens through to specialist peels and accessories designed for small artisan bakers or larger scale pizza production.