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Mixing and kneading the dough for an "al taglio" style pizza using the Ken Forkish recipe from, "The Elements of Pizza.". Al Taglio is a beautiful restaurant located in Surry Hills. It serves gourmet and authentic regional Italian pizza & focaccia made from age-old traditions.
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Ingredients 1mt pizza dough "al taglio":
- Get 800 g of strong white bread flour
- Take 1 tablespoon for fine sea salt
- Give 2 x7 g sachets of dried yeast
- Take 400 g of chopped tin tomatoes
- You need 200 g of fior di latte mozzarella cheese
- Take 50 g - ham
- Get 125 g ricotta cheese
- Give 250 g mushrooms, sliced
We knew we would be late so just wanted a snack. Authentic Roman style Pizza al Taglio in Athens city. Thanks to the combination of our dough proprietary recipe with our unique fermentation process and the creativity of our chef, our pizza are highly digestable, crisp and wonderfully tasty. Spread out the tomato sauce on top of the pizza.
1mt pizza dough "al taglio" process:
- 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.
Pizza al taglio is more forgiving than regular pizza, so using the cold fermented dough isn't as necessary. But it's still good for the flavor of course. The pizza Italians hold in their hand and eat on the go, under arches or in piazzas, tastes just as good at home. Most of us know about two types of pizza — Neapolitan, which has a doughy, bubbly border and thin, floppy middle — and Roman, which is wafer-thin to the very. For Pizza al Taglio he's created two kinds of dough.
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