Roman Style Pizza In A Baking Pan

Roman-Style Pizza In A Baking Pan

This recipe has been kindly provided by Agugiaro & Figna and 5 Stagioni flour.
Discover all the secrets of this soft, airy and delicious Roman-style pizza baked in a pan.



Preparation Time

6 hours including proofing


1000 g Italian soft wheat 00 flour
600 g water
2 g yeast


1 litre pureed tomatoes (Passata)
Yellow cherry tomatoes, as necessary
300 g fior di latte cheese
Fresh salad leaves, as necessary
Anchovies, as necessary
Dried tomatoes, as necessary
Extra virgin olive oil, as needed 


1. Combine all the ingredients and mix in the dough mixer at mixing speed 1 until the flour has completely absorbed all the water.

2. Transfer the dough to a work surface and knead by hand, folding the dough on itself.

Bulk fermentation
Leave the dough to rest in a rectangular container until it doubles in volume. 

Divide and shape
Once it has doubled, divide the dough into 600 g portions.

Leave the portions to rise at room temperature for about 3 hours.

Stretch the portions with your fingertips, making sure you keep their rectangular shape. 

Transfer to a baking tray and top with pureed tomatoes (Italian tomato passata) and fresh yellow cherry tomatoes.

Bake in a pre-heated oven at 350°C for 10 minutes.

After baking, finish by topping with fresh fior di latte cheese, fresh salad leaves, anchovies and dried tomatoes.