Pizza Al Taglio

Name: Pizza Al Taglio
Prep time: 24 h
Cook time: 20 min
Total time: 1460 min
Yield: 1
Ingredients: 250g bread flour; 175g warm water (about 95 degrees); 25g warm water; 1 1/2 tablespoons extra virgin olive oil; 1 1/2 teaspoon salt; 1/2 teaspoon active dry yeast

by Cooking with Rocco

1 Pie

24 hr 20 min

I always thought Naples was the pizza capital of Italy…that was until I visited Rome. Not only can you find the classic pizza Napoletana in Rome, but what Rome is really known for, is their pizza tonda and pizza al taglio. Pizza tonda are whole, round pies, that are really thin and crispy. Pizza al taglio, as the one I’m writing about here, is pizza baked in large rectangular trays and sold in rectangle or square slices.

I first tried pizza al taglio at Antico Forno Roscioli in Campo di Fiori, Rome. I walked in and saw tons of square pies, with all different toppings. And what I didn’t know, is that once you pick your slice, they cut it with a pair of scissors, and then sell each slice by weight. Yes, you heard that right, slices are priced and sold by weight.

This recipe will make one rectangular square pie, the size of a quarter sheet tray (9"x13"). But don't let the 24 hour prep time intimidate you. The dough really only takes 15 minutes to make, but it takes about 24 hours to ferment.

Pizza Al Taglio

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Recipe details

Yield 1 Pie
Time spent: Prep time: 24 Hours Cook time: 20 Minutes Total time: 24 hr 20 min

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Instructions

Add the flour to a large bowl and set aside. In a small bowl, add 175g of warm water, extra virgin olive oil, and the yeast. Allow the mixture to sit for about 10 minutes until the yeast activates.
Once the yeast is activated (should be slightly bubbly), add the water/yeast mixture to the bowl with the flour. Using a wooden spoon, mix the dough until it’s a shaggy ball. Cover the bowl with a dish towel and allow it to rest at room temperature for 30 minutes.
After 30 minutes, you want to fold the dough. This will incorporate air and ensure the dough is light with air pockets throughout. This will also cause the dough to have a crunchy exterior and a chewy interior. To fold the dough, wet one hand and stick it under the dough ball, grab the dough and lift out about a quarter of it, stretch it, and fold it over the center of the dough. Turn the bowl 90 degrees and repeat this step. Repeat this process until you have gone all the way around. Once you’ve completed this process, cover the bowl and allow the dough to rest for another 30 minutes.
After the dough rested for another 30 minutes, mix the remaining 25g of warm water with the salt, and then pour the salt water over the dough ball. You then want to fold the dough all the way around another time, maybe two times around, which will mix the salt water into the dough. At this step, you want to gently fold the dough to ensure your don’t break any air pockets.
Once folded, cover the dough and allow it to ferment in the fridge for 20 to 24 hours.
Remove the dough from the fridge 1 and a half hours before you plan on cooking it. This will allow the dough to come to room temperature and it will be easier to work with.
Generously flour your work surface and your hands. Dump the dough out of the bowl. Remember this dough is 80% hydrated so it will be very sticky. Very gently, using the tips of your fingers, press the dough from the outed edges, moving towards the center, and shape it into a rectangle. You can also grab the corners on the opposite ends and stretch the dough. You want it big enough where it will fit in the quarter sheet tray.
Drizzle the sheet tray with olive oil and transfer the dough to the tray. Continue stretching the dough to fit the rectangle tray. Cover the dough and allow it to rest for 20 minutes at room temperature.
While the dough is resting, preheat your oven to 500 degrees.
After the dough rested, continue stretching the dough so it shapes to the sheet tray. Once shaped, top with your toppings of choice and bake for 20 to 25 minutes, on the bottom rack, or until the dough is crisp and cooked through.

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Pizza Al Taglio

Pizza Al Taglio

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Pizza Al Taglio

Pizza Al Taglio

Recipe details

Ingredients

For the dough

Instructions

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