Roman tray (teglia)
The shallow rectangular tray used for Roman-style pizza al taglio, supporting a long, gentle bake and a light, airy crumb.
Material and heat transfer
Blued steel or aluminium, rectangular, shallow sides
Good, even heat transfer suited to a long, moderate bake
Preheat: Oiled generously; the dough is typically par-baked in the tray before topping
Crust effect
Supports pizza al taglio's characteristic light, airy, well-structured crumb with a crisp base
Care
Season and dry thoroughly to prevent rust if made of blued steel
- Shallow sides are unsuited to deep-dish-style heavy fillings