This type of pizza is typically baked in large rectangular pans, then cut into squares or rectangles for serving. Our recipe walks you through the process of making this iconic dish at home, ensuring a crispy and flavorful pizza that’s perfect for any occasion.
Why Make Pizza al Taglio?
Unlike traditional round pizzas, Pizza al Taglio is known for its light and airy crust, achieved through a unique dough-making process that includes cold fermentation. This method allows the dough to develop a complex flavor and a chewy texture that’s irresistible.
Whether you’re making it for a family meal, a casual gathering, or just a snack, Pizza al Taglio is sure to impress.
The Dough: The Heart of the Pizza
1. Start with the Basics
The foundation of Pizza al Taglio is the dough. It’s made with just a few simple ingredients: flour, water, yeast, salt, and olive oil. However, the magic lies in the preparation. By using fresh yeast and allowing the dough to undergo a cold fermentation, you’ll create a light, airy crust that’s crispy on the outside and soft on the inside.
2. The Art of Stretching and Folding
After the initial mixing and rising, the dough is stretched and folded several times. This technique strengthens the gluten network, contributing to the dough’s structure and texture. It also helps to evenly distribute the yeast, resulting in a consistent rise during baking.
3. Cold Fermentation for Flavor
The dough is then refrigerated for at least 12 hours, allowing it to slowly ferment. This cold fermentation process develops a rich, complex flavor in the dough and enhances its texture. The longer fermentation time also makes the dough easier to handle when shaping it for baking.
Assembling the Pizza
1. Preparing the Dough for Baking
Once the dough has finished fermenting, it’s time to prepare it for baking. The dough is transferred to a generously oiled baking sheet, where it’s stretched to fit the pan. Drizzling the dough with olive oil and dimpling it with your fingers ensures a crispy crust and helps the toppings adhere.
2. Simple Yet Flavorful Toppings
For this recipe, we’re keeping it simple with a topping of chopped canned tomatoes with basil and shredded mozzarella. The combination of tangy tomatoes and creamy cheese is a classic, allowing the flavor of the crust to shine. However, feel free to customize your pizza with your favorite toppings.
3. Baking to Perfection
Baking at a high temperature is key to achieving the perfect Pizza al Taglio. The high heat helps to create a crispy crust while keeping the interior soft and chewy.
Depending on your oven, bake the pizza for 10 to 15 minutes, until the cheese is bubbly and the crust is golden brown.
Serving Suggestions
Pizza al Taglio is best served fresh out of the oven, garnished with fresh basil leaves for a pop of color and flavor. It’s perfect as a main dish or sliced into smaller pieces for an appetizer or snack.
Pair it with a glass of Italian wine or a cold beer for the ultimate pizza experience.
Conclusion
Making Pizza al Taglio at home is a rewarding experience that brings the flavors of Italy to your kitchen. With its crispy crust, simple toppings, and authentic taste, this pizza is sure to become a favorite.
Whether you’re a pizza enthusiast or just looking to try something new, this recipe is a must-try.
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