Pizza in Teglia alla Romana
Now that winter's here (even though they call it autumn still), the wood fired oven is all wrapped up in its waterproof coat and our pizza is made in the kitchen oven.Lately I've been making pizza in teglia alla Romana as I think it works better than pizza Napolitana in a domestic oven.This style of pizza is made with a high hydration dough (80%) and strong flour (W 300-380).
Source: thefreshloaf.com