Pizza al Taglio by Stefano Secchi. I have always wanted to figure out how to make the crust. Transfer dough to a clean work surface and fold in half over itself 3 times, turning 90° after each … We placed the dough in a baking pan to proof I was feeling uninspired facing this week’s bake and casting about for what to make. I love Roman pizza al taglio better than any other kind (Pizza Florida in Largo Argentina is a favorite). Ingredients: For the dough. Your recipe worked fine with all-purpose King Arthur flour and Fleischmann’s dry active yeast (couldn’t easily find the Italian stuff at reasonable prices in suburban Texas). Get the Recipe > Pizza al Taglio with Arugula and Fresh Mozzarella In a small, unassuming pizzeria in a shopping plaza on the outskirts of Rome, I ate the greatest slice of pizza I’ve ever had. Because the dough is so wet, we folded it by hand (rather than employ a stand mixer) to develop gluten. … “Pizza al taglio (Roman style pizza) is set to revolutionize the U.S. pizza industy.” – Roman Pizza Academy. For the tomato sauce: 1 Can of plum tomatoes (from San Marzano, Italy, if possible) 7 Basil leaves torn 1 Tbsp sea salt 1 Tbsp extra virgin olive oil. 3 ½ cups of bread flour 2 ¾ cups of water (room temperature) 2 Tbsp of extra virgin olive oil 1 Tbsp & 2 Tsp sea salt. 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.


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