# Pizza in Teglia: La Baciata di Gabriele Bonci ft. Eugenio Roncoroni

A unique pizza tray recipe featuring a "pizza sandwich" with natural yeast and a special American-Italian topping.

- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 150 gr San Francisco yeast
- 75 gr whole weak flour
- 75 gr water
- 1 kg flour
- 300 gr natural yeast
- 650 gr water
- 15 gr unrefined cane sugar
- 20 gr unrefined cane sugar
- salt
- oil
- mortadella
- boiled tongue
- cucumber
- Cheddar
- cheddar fondue
- habanero chili
- 1 kg sugar
- 1 lt apple vinegar
- salt
- aromas

## Instructions

1. Prepare the yeast: combine 150 gr of San Francisco yeast at room temperature, 75 gr of water, and 75 gr of whole flour. This yeast will be ready in 3 hours.
2. For autolysis, combine 1 kg of flour and 650 gr of water, and start a 3-hour autolysis.
3. After 3 hours, add 300 gr of natural yeast to the autolysis mixture.
4. Add 15-20 gr of unrefined cane sugar for 1 kg of flour to the dough.
5. Add salt to the bottom of the mixing bowl.
6. Once the dough is ready, add oil in one shot, then carefully fold the dough.
7. When the dough cleans the bowl, start making folds.
8. Let the dough rest for 5 minutes before giving it the last folding.
9. Let the dough stand for 3 hours at room temperature, then cut it into preferred portions.
10. After the dough has risen for 3 hours, cut it into 2 pieces of 900 gr.
11. Give the dough a loaf shape.
12. Let the dough stand for 24 hours at 4 degrees.
13. Cover the tray with the first pizza base.
14. Spread one layer on top of the other to create a pizza sandwich.
15. Drizzle extra virgin olive oil on top.
16. Let the pizza tray stand for at least 10 minutes before baking.
17. Bake the pizza in the oven at 250°C for 15-18 minutes.
18. For the topping, prepare a habanero jam by cooking habanero with 1 kg of sugar, 1 lt of apple vinegar, salt, and aromas, then blend it all.
19. Add cheddar fondue to the habanero jam.
20. Top the baked pizza with mortadella, boiled tongue, cucumber, cheddar fondue, and habanero chili jam.

## Equipment

- oven

## Tips

- The dough needs to rest for 5 minutes before the last folding.
- Let the dough stand for 3 hours at room temperature before cutting.
- The dough stands for 24 hours at 4 degrees.
- Do not put the tray in the oven right away, let it stand for at least 10 minutes.
- For the habanero jam, cook habanero with sugar, apple vinegar, salt, and aromas, then blend and add cheddar fondue.

## Source

- Original video: https://www.youtube.com/watch?v=nVIlgYxjGfg
- Recipe page: https://www.cliprecipe.com/recipe/1db9df6f-0c3e-4116-8f5e-f292640b0e77
- Extracted: 2026-02-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt