Pizza al taglio

Name: Pizza al taglio recipe
Yield: 4
Ingredients: 80ml olive oil; 20.00 ml finely chopped rosemary, plus 20.00 ml rosemary sprigs; 2 garlic cloves, crushed; 125ml passata; 1 small fennel, thinly sliced (we used a mandoline), fronds reserved to serve; 100g sliced salami; 2 buffalo mozzarella balls, torn; 50g finely grated parmesan; 1 floury potato, scrubbed and thinly sliced (we used a mandoline); 700g pizza flour, plus extra to dust; 10g dried instant yeast; Fine semolina, to dust

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by Emma Knowles

Jul 05, 2022

“Hailing from Rome, pizza al taglio is made from a high-hydration dough which is folded and slapped to help incorporate air bubbles. It’s baked in large trays and sold by the slice, often cut with scissors. Use a heavy deep baking tray for best results – a heavier tray will help conduct the heat better and create a perfectly crisp, crunchy base.” – Emma Knowles

1/3 cup (80ml) extra virgin olive oil
1 tbs finely chopped rosemary, plus 1 tbs rosemary sprigs
2 garlic cloves, crushed
1/2 cup (125ml) tomato passata (we used Mutti passata)
1 small fennel, thinly sliced (we used a mandoline), fronds reserved to serve
100g sliced salami
2 buffalo mozzarella balls, torn
50g finely grated parmesan
1 floury potato, scrubbed and thinly sliced (we used a mandoline)

Pizza dough

700g pizza flour, plus extra to dust
10g dried instant yeast
Fine semolina, to dust

Method

1.

For the pizza dough, combine flour and yeast in the bowl of an stand mixer fitted with the dough hook. Mixing constantly on medium speed, gradually add 400ml water and knead for 5 minutes or until a dough forms. Add 3 tsp salt flakes, knead for a further 5 minutes, then gradually add another 60g water, a few drops at a time, until all the water is absorbed and a soft dough forms – the dough should be wet and sticky but pull away from the sides of the bowl. Knead for a further minute. Turn onto a clean work surface and use wet hands to stretch out the dough. Stand for 10 minutes then form into a ball. Slap and fold the dough on the bench a few times to help create air bubbles, then place in a large, lightly oiled container, seal with a lid and refrigerate for 24 hours.
2.

Remove dough from the fridge and stand at room temperature for 1 hour. Turn dough onto a floured surface and stretch into a large rectangle. Fold into thirds, then fold in half and pinch ends to seal. Return to the oiled container, cover and stand at room temperature for 3 hours or until tripled in size.
3.

Meanwhile preheat oven to 250°C. Brush two 25cm x 40cm rimmed heavy baking trays generously with oil.
4.

Combine oil, rosemary and half the garlic in a small bowl and season.
5.

Combine passata and remaining garlic in a separate small bowl and season.
6.

Dust a clean work surface with extra flour, then semolina. Turn out dough and cut in half. Dust with flour and stretch each piece into a rectangle. Use your fingers to dimple the dough all over, pressing it out to about the same size as your tray. Repeat with remaining dough. Lift dough into prepared trays, dusting off any excess semolina from the base.
7.

Spread 1 pizza base with passata mixture and bake for 10 minutes, then scatter with the fennel, salami, half the mozzarella and half the parmesan. Bake for 15-20 minutes until topping is golden and bubbling and base is crisp.
8.

Meanwhile, spread remaining pizza base with some of the garlic oil mixture. Top with potato, remaining mozzarella and remaining parmesan, drizzle with a little remaining garlic oil and bake for 25-30 minutes until bubbling and golden.
9.

Scatter the potato pizza with rosemary and the salami pizza with fennel fronds and serve.