Pizza al taglio, Italian for pizza by the slice, literal translation "by the cut" is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight. This type of pizza was invented in 1950s in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, this recipe was actually invented by home cooks. Most notable aspect of this recipe is double baking. First bake is only with tomato sauce, low wight on top ensures that pizza can nicely raise across whole surface. Second bake heats pizza through and deliver some extra crunchiness.
Prep Time30 minsCook Time30 minsTotal Time1 hr
Dough has to proof for at least 12 and up to 24 hours
Ingredients
Dough
...wet
300 g warm water
3 g dry yeast
...dry
200 g medium flour
200 g pizza flour
100 g all-purpose flour
13 g salt
...oil
15 g olive oil
Sauce
1 cup chopped italian tomatoes
1 garlic clove(minced)
1 tbsp olive oil
½ tsp salt
1 tsp oregano
Directions
Proofing in bakery
1
Standard dough program takes 1h and 50min, program is proofing approx 1+ hour in warm environment.
- Add yeast into lukewarm water in the home-bakery tray.
- Incorporate all dry ingredients and at the end drizzle with olive oil.
- Run your bakery on standard dough program.
Proofing overnight
2
- After dough is proofed, transfer to working surface, make several folds.
- Transfer dough in to air tight box and drizzle with olive oil.
- Refrigerate overnight for minimum 12 hours and up to 22 hours.
Final proofing
3
- Prepare shallow tray, lay with baking paper, lightly cover with olive oil.
- Remove dough from refrigerator, place to baking tray and make again several folds to encapsulate air.
- Cover with large bowl. I’m using large rectangular shallow glass baking tray.
- This allows dough to spread naturally and leak on the sides while preventing dough to dry.
- Keep proofing covered for at least 2 hours.
Prepare oven and sauce
4
My oven is set on pizza setting: bottom heat + fan.
- 30 minutes before time is up, place pizza stone in to the oven and preheat oven to 230C.
- Make sure that your oven setup will allow you to place baking tray directly to the stone.
- It’s also good time to prepare your sauce, mix all ingredients in to small stovetop pot.
- Keep cooking on low for 30 minutes to evaporate water stirring occasionally.
Baking
5
It might be hard to stretch dough on paper, if you don't want to use paper, just oil the tray throughly.
- After two hours, dough should be relaxed and and easily spreadable to sides of your tray.
- Once your dough covers whole tray, spread tomato sauce on dough.
- Bake for approximately for 20-25 minutes, until golden brown from top.
Resting
6
- Remove from heat and from tray immediately and cool down on rack.
- After pizza cools down cut it with scissors in to appropriate squares.
- You can store in the air tight containers in fridge or continue with next step.
Serving
7
- Place the stone in the oven so that it is as close to the top of the oven as possible, but still fits the pizza.
- Preheat the oven to 230C with only the top broiler heat and fan.
- Coming either from fridge or cooled down after baking, apply any topping of your liking.
- Place the pizza directly on the preheated stone and bake for approximately 5 minutes. Serve immediately.
Ingredients
Dough
...wet
300 g warm water
3 g dry yeast
...dry
200 g medium flour
200 g pizza flour
100 g all-purpose flour
13 g salt
...oil
15 g olive oil
Sauce
1 cup chopped italian tomatoes
1 garlic clove(minced)
1 tbsp olive oil
½ tsp salt
1 tsp oregano
Directions
Proofing in bakery
1
Standard dough program takes 1h and 50min, program is proofing approx 1+ hour in warm environment.
- Add yeast into lukewarm water in the home-bakery tray.
- Incorporate all dry ingredients and at the end drizzle with olive oil.
- Run your bakery on standard dough program.
Proofing overnight
2
- After dough is proofed, transfer to working surface, make several folds.
- Transfer dough in to air tight box and drizzle with olive oil.
- Refrigerate overnight for minimum 12 hours and up to 22 hours.
Final proofing
3
- Prepare shallow tray, lay with baking paper, lightly cover with olive oil.
- Remove dough from refrigerator, place to baking tray and make again several folds to encapsulate air.
- Cover with large bowl. I’m using large rectangular shallow glass baking tray.
- This allows dough to spread naturally and leak on the sides while preventing dough to dry.
- Keep proofing covered for at least 2 hours.
Prepare oven and sauce
4
My oven is set on pizza setting: bottom heat + fan.
- 30 minutes before time is up, place pizza stone in to the oven and preheat oven to 230C.
- Make sure that your oven setup will allow you to place baking tray directly to the stone.
- It’s also good time to prepare your sauce, mix all ingredients in to small stovetop pot.
- Keep cooking on low for 30 minutes to evaporate water stirring occasionally.
Baking
5
It might be hard to stretch dough on paper, if you don't want to use paper, just oil the tray throughly.
- After two hours, dough should be relaxed and and easily spreadable to sides of your tray.
- Once your dough covers whole tray, spread tomato sauce on dough.
- Bake for approximately for 20-25 minutes, until golden brown from top.
Resting
6
- Remove from heat and from tray immediately and cool down on rack.
- After pizza cools down cut it with scissors in to appropriate squares.
- You can store in the air tight containers in fridge or continue with next step.
Serving
7
- Place the stone in the oven so that it is as close to the top of the oven as possible, but still fits the pizza.
- Preheat the oven to 230C with only the top broiler heat and fan.
- Coming either from fridge or cooled down after baking, apply any topping of your liking.
- Place the pizza directly on the preheated stone and bake for approximately 5 minutes. Serve immediately.