Pizza Al Taglio
Pizza Al Taglio is a classic Roman street food, offering a unique pizza experience with its rectangular shape and crispy crust. Sold by weight, each slice is topped with fresh, high-quality ingredients, delivering an authentic taste of Italy.
Ingredients
- 4 cups Italian Tipo "00" flour or all-purpose flour
- 1 ½ cups warm water
- 1 packet active dry yeast about 2 ¼ tsp
- 2 tsp. salt
- 1 tsp. sugar
- 2 tbsp extra virgin olive oil
- Fresh mozzarella cheese
- Cherry tomatoes halved
- Fresh basil leaves
- Tomato sauce made with ripe tomatoes, garlic, and fresh basil
- Olive oil for drizzling
Instructions
- Prepare the Dough: In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes, until foamy. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Place the dough in a lightly oiled bowl, cover it, and let it rise in the fridge for 24-48 hours.
- Shape the Dough: After the dough has risen, remove it from the fridge and let it come to room temperature. Preheat your oven to 450°F (230°C). Roll the dough out on a floured surface into a rectangular shape and place it on a parchment-lined baking sheet.
- Add Toppings: Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Add fresh mozzarella cheese, halved cherry tomatoes, and drizzle with olive oil.
- Bake the Pizza: Bake in the preheated oven for 15-20 minutes, or until the crust is golden and crispy and the cheese is bubbling.
- Serve: Remove from the oven and top with fresh basil leaves. Let it cool slightly before slicing into squares or rectangles. Serve hot.
Notes
Fermentation: Letting the dough ferment for at least 24 hours gives it a deeper flavor and a perfect texture.
Toppings: Feel free to experiment with toppings like prosciutto, arugula, or mushrooms for different flavors.
Toppings: Feel free to experiment with toppings like prosciutto, arugula, or mushrooms for different flavors.