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pizza al taglio
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Pizza al Taglio

Delicious homemade pizza just like the Roman street-food version, both rosso and bianca style.
Prep Time 25 minutes
Cook Time 35 minutes
Folding and Chilling Time: 1 day 1 hour
Servings 8
Author Jen Leigh

Ingredients

For the Pizza Crust:

  • 1 1/2 cups warm water (110°F), divided
  • 1 tsp honey or sugar
  • 1 packet active dry yeast
  • 4 cups bread flour
  • 3 tbsp olive oil
  • 1 1/2 tsp sea salt

For Pizza Rosso with Margherita Toppings (whole pizza):*

  • 1 14 oz can of whole, peeled tomatoes (San Marzano or similar quality)
  • Dash of olive oil, plus more for drizzling
  • 1/2 tsp salt
  • 1 tsp dried oregano (optional)
  • 1/4 tsp red pepper flakes (optional)
  • 1 lb fresh mozzarella, sliced
  • 15 to 20 cherry tomatoes, cut in half
  • Big handful of basil

For Pizza Bianca with Prosciutto, Goat Cheese and Baby Arugula Toppings (whole pizza):*

  • Drizzle of olive oil
  • Pinch of salt
  • 6 oz goat cheese, sliced
  • 6 oz prosciutto, thinly sliced
  • 4 cups baby arugula, lightly dressed with olive oil, balsamic vinegar and a spritz of lemon juice

Instructions

Pizza Base:

  • In a large wide bowl, proof the yeast by stirring a teaspoon of honey or sugar into 1/4 cup of the water, which has been heated to 110°F. Add the yeast and let sit for 10 minutes or so, until foaming and bubbly. Add the flour and the rest of the water and mix with a spoon. Once the lumps are mostly gone, let the dough sit for about 10 minutes, then add the salt and gently pinch it into the dough. Add the olive oil. The dough will be quite wet and sticky.
  • Gently fold the top half of the dough down over itself, towards you. (If dough is too sticky, work with wet hands.) Turn the bowl 90 degrees and fold the dough over on itself towards you again. Continue the folding and turning 4 to 6 more times. As you don’t want to actively knead the dough, this folding and turning will aerate it. Cover the bowl with plastic wrap and let rest for 15 minutes, a little longer if it’s not puffing up during the rest period. Repeat the folding and turning 3 more times, with 15 minutes rest in between, making 4 to 6 turns each time. By the last set, the dough should be springier and supple and no longer sticky.
  • Generously oil a 13 x 9 baking dish and transfer dough to the dish. Brush the top of the dough with a bit of olive oil and gently press into a large oval with your fingertips. Wrap tightly with plastic wrap and let dough sit in the fridge at least overnight, though 24 hours is best.
  • Take dough out of the fridge and allow to come to room temperature, usually 1 to 2 hours. Place an oven rack on the bottom shelf and another in the middle. Preheat the oven to 475°F for at least 30 minutes.
  • Generously oil a large rimmed baking sheet. Place sheet over baking pan with the dough and carefully flip over. The dough should tip onto the new sheet but if not, gently coax it. Using just your fingertips, gently press and push out the edges of the dough to fill the corners and sides of the pan. Then very gently dimple the dough. Think gentle Swedish massage here, not deep tissue. You want to keep the air pockets intact and you’re not poking hard as you do with focaccia.

Pizza Margherita Toppings:

  • Drain canned tomatoes a little more than halfway. In a medium bowl, combine canned tomatoes with salt, a healthy splash of olive oil, and lightly puree with an immersion blender. (Or just lightly crush the tomatoes with your hands, if necessary.) Add oregano and red pepper flakes (if using) and stir to combine.
  • Lightly drizzle dough top with olive oil and then spread the tomato mixture on with your hands.
  • Bake pizza on the bottom rack for 15 minutes but start checking the bottom of the pizza for doneness at 10 minutes. If it seems almost done, move pizza to the center rack and continue to bake for 10 more minutes, or until puffed up and golden brown.
  • Remove pizza from the oven and add the mozzarella slices. Return pizza to oven center shelf and bake just until cheese is melted. Remove from oven and switch the oven to broil. Add the cherry tomato halves cut side up and broil for 1 to 2 minutes. Remove pizza from oven and immediately transfer pizza out of the pan and on to a cooling rack.
  • Cool for 5 to 10 minutes then top with basil and serve.

Pizza Bianca with Prosciutto, Goat Cheese, and Baby Arugula Toppings:

  • Lightly drizzle dough top with olive oil and a pinch of salt.
  • Bake pizza on the bottom rack for 15 minutes but start checking the bottom of the pizza for doneness at 10 minutes. If it seems almost done, move pizza to the center rack and continue to bake for 10 more minutes, or until puffed up and golden brown.
  • Remove pizza from the oven and add the goat cheese slices. Return pizza to oven center shelf and bake just until cheese is melted. Remove pizza from oven and immediately transfer pizza out of the pan and on to a cooling rack.
  • Cool for 5 to 10 minutes then top with prosciutto and lightly-dressed baby arugula and serve.

Notes

To do pizza half Margherita and half bianco with prosciutto, just halve the topping ingredient quantities.