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Making homemade pizza is super simple and it is much more fun than takeaway 😁. For mine, I will make it a little bit unique. PIZZA SCHOOL - Pizza al Taglio School.
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Ingredients for 1mt pizza dough "al taglio":
- Provide 800 g for strong white bread flour
- Make ready 1 tablespoon fine sea salt
- Give 2 x7 g sachets of dried yeast
- Prepare 400 g for chopped tin tomatoes
- You need 200 g fior di latte mozzarella cheese
- Need 50 g for ham
- Give 125 g of ricotta cheese
- Make ready 250 g - mushrooms, sliced
Our Pizza al Taglio recipe uses a dough containing lots of water and olive oil to create a tender and airy crust with a crisp, light underside. Because the dough is so wet, we folded it by hand (rather than employ a stand mixer. This "pizza al taglio" - which translates to "pizza by the slice" - is usually rectangular and showcases the delicious, typical Roman toppings. With this recipe, I found some fresh heirloom tomatoes to top the pizza al taglio, which is my springtime twist to the Roman tradition. how to make pizza dough, how to make pizza al taglio, how to make al taglio dough, how to make roman style pizza dough, pmq, pizza tv, brian hernandez, the pizza kitchen, go for the dough, What sets al taglio apart from its pizza siblings is the dough, which is made with more water than most.
1mt pizza dough "al taglio" steps:
- For the dough, pile the flours and 1 level teaspoon of sea salt in the mixer
- Add the yeast and sugar to 650ml warm water, mix together and leave for a few minutes, then pour into the mixer
- Add olive oil and mix until the dough comes together and becomes hard
- Place the dough in a bowl, cover with clingfilm and leave in a warm place to to prove until doubled in size
- For the sauce mix chopped tin tomatoes with a tablespoon of sugar and oregano
- To assemble the pizzas, roll out the dough into a 1mt long rectangular shape, about ½cm thick.
- Preheat the oven to 250°C
- Apply topping: spread the tomato sauce over the base, spreading it out to the edges. Then mozzarella, ham, mushroom and ricotta cheese.
- Cook for 15 minutes, until the pizza is golden.
It's also cold-fermented, meaning that you stick it in the fridge to rise. Dough, tomato, topped with a bit of mozzarella, it's a classic combination. At Pizza Al Taglio, we make our pizzas like the Romans do: freshly baked with artisanal ingredients. Our chefs take that well known foundation along with a bit of inspiration from Rome to create a square slice with our own crafty spin. Someone who tasted my first made al Taglio said the dough was hard to digest, especially the edge.
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