How to make







Skill Level






Express yourself and impress your customers with Pizza in Teglia Romana.
Learn how to process the dough and get the final result following our course step by step.
Experiment with new recipes and discover the secrets of the classic toppings with our teacher.
Introducing Teglia Romana in your shop will give the customers a wide range of flavors and options to choose from.

Completing this course will help you:

Who is the course for?

This course is suitable for both beginners and professionals who want to improve the processing techniques for highly hydrated doughs, designed for Corrado Di Marco’s flour mixes (
At the end of this course, you will have all the necessary knowledge to make a perfect Pizza in Teglia Romana!

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Learning Path

Pizza pan has been baked in Tuscany since the early ‘900s from the hands of the ancient bakers and from the local housewives that used to make it for their families. The dough was made with short leavening (maximum 2-3 hours) and it was very dry (low hydration). Pan pizza was made up mostly of flour, lard (up to 3 hectograms of pork fat per kg of flour), and a lot of sugar to get the color and to prevent it from drying out. This ancient process gave as a result a poorly digestible and extremely caloric product.

Mr. Corrado Di Marco predicted consumer habits that were changing: the increasingly sedentary lifestyle and the attention to nutrition in the ‘80s required a change in pizza ingredients.

Video 7 Min  + 2 Min read to complete

Teglia Romana dough is very different from traditional pizza dough.
To get an excellent result the secret is to follow the correct procedure and the use of the right ingredients.

Video 11 Min  + 30 Min read to complete

If all the procedures have been correctly followed the dough has changed after 24 hours […] the smell is acid and pungent […]

The working table has to be set up with a weight scale and rice flour for the “spolvero”.  You may use several types of “spolvero”, they will get you different textures of the bottom of your teglia.

Video 7 Min  + 5 Min read to complete

Set the working table with “Spolvero” rice flour like a short pillow and lay the dough balls on top. […]

Once the dough reaches the right dimension it is ready to be put in the tray. […]

Video 14 Min  + 2 Min read to complete

In recent years toppings on pizza have changed and innovated a lot. 

Techniques and recipes used in the kitchen became parts of many pizza menus. Topping a pizza in teglia alla romana you can express yourself and have fun with ingredients or propose the traditional recipes that never go out of fashion.

Video 15 Min  + 3 Min read to complete

Some kind of oven has an internal opening valve that allows the product to dry or to stay hydrated. […]

Baking times vary from weights and the ingredients used for toppings. […]

Video 20 Min  + 2 Min read to complete

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