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Authentic Pizza al Taglio Recipe
Authentic Pizza al Taglio Recipe

Authentic Pizza al Taglio Recipe

August 13, 2024
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Pizza al Taglio, or "pizza by the slice," is a beloved Italian street food known for its crispy crust and delicious toppings.

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.

Recipe Preparation Steps
1.

Prepare the Dough:

In a bowl, mix 1.7 cups of warm water with 0.5 ounces of fresh yeast to activate it.
In a stand mixer, combine 4.25 cups of all-purpose flour, 1 tablespoon of salt, 1.4 tablespoons of olive oil, and the yeast mixture.

Knead until a soft, slightly sticky dough forms. Cover the dough with plastic wrap and let it rise for 30 minutes.

2.

Stretch and Fold the Dough:

After the initial rise, stretch and fold the dough over itself using wet hands. Cover again and let it rest for another 30 minutes.
Repeat the stretch and fold process twice more, allowing 30 minutes of resting time between each folding.

3.

Cold Fermentation:

After the final fold, cover the dough with plastic wrap and refrigerate for at least 12 hours.

4.

Prepare the Pizza:
Preheat your oven to its highest setting, between 450°F and 500°F (230°C to 260°C). Oil a baking sheet generously and transfer the cold dough onto it.

Drizzle the surface with olive oil, dimple the dough with your fingers, and spread 4 tablespoons of chopped canned tomatoes with basil over it. Sprinkle 3.5 ounces of shredded mozzarella evenly over the pizza.

5.

Bake and Serve:

Bake the pizza in the preheated oven for 10 to 15 minutes, until the crust is golden and the cheese is bubbling.
After baking, garnish with fresh basil leaves and serve hot.

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Authentic Pizza al Taglio Recipe

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