In Italy it’s called Pizza in Teglia — here simply sheet-pan pizza. Bernardi sets out his recipe precisely for his mixers (e.g. Miss Baker), but it works just as well by hand. The original is available from the manufacturer as a PDF.
Ingredients
- 700 g wheat flour Type 405 or 550 (in Italy: Type 0)
- 300 g einkorn flour
- 750 ml water
- 40 g extra virgin olive oil
- 7 g brewer's yeast (baker's yeast)
- 50 g refreshed sourdough starter
- 25 g salt
Note: The dough is soft (ca. 75 % hydration) — this produces an open, airy crumb.
Preparation
Mixing the dough
Add the flours to the mixer bowl. Crumble the yeast and add it together with the refreshed sourdough starter. Add 600 ml water and mix at low speed until the flour has absorbed the water and a smooth gluten network has formed.
Add the remaining water gradually in small portions, fully incorporating each addition before adding the next. Then work in the salt and finally knead in the olive oil. Continue kneading until the dough is smooth and elastic.
If working by hand, knead the dough in short intervals and incorporate the water in stages.
Bulk fermentation (dough rest)
Place the dough in a lightly oiled container, cover (with a damp cloth) and let rest at room temperature for about 1 hour. Then let it mature in the fridge for about 10 hours. Optionally, stabilise the dough during this time by doing a series of stretch-and-folds every 3–4 hours.
Dividing and final proof
Divide the matured dough into portions: for tray/pan pizza, 300–500 g each (alternatively 175–200 g for classic round pizzas). Place the dough portions into lightly oiled containers or directly into pans and refrigerate again for about 10 hours.
Then remove from the fridge and let come to room temperature for about 4 hours, until the volume has increased noticeably.
Shaping and tray proofing
Generously oil a baking tray or pan with olive oil. Gently place the dough portion on the tray and use your fingertips to press it from the centre outwards. Let relax for 15 minutes, then stretch it to fill the entire tray. Dock the dough several times with a fork to prevent large bubbles during baking. Proof on the tray for at least 40 minutes.
Baking and topping
Spread tomato purée evenly over the dough. Bake in the oven at 230 °C for about 15 minutes. Then add torn mozzarella and bake a further 3–5 minutes until the cheese has melted. Garnish with fresh basil.
Practical tips
- Well-oiled pans/trays make it easier to stretch the dough and give a flavourful, lightly fried base.
- The soft dough is best handled gently with oiled hands and fingertips — do not roll it out with a rolling pin.
- Oven: 230 °C as stated in the recipe. In high-performance pizza ovens (wood-fired, gas, electric) a strong bottom heat can brown the base faster; if necessary use a tray/pan and watch the baking time.
- Einkorn flour gives a characteristic flavour and colour; if you substitute it, keep an eye on water absorption.
