Impasto della Pizza al Taglio (Pizza by the Slice Dough)

Pizza al Taglio, meaning “pizza by the slice,” is a beloved Roman specialty known for its light, airy crust and variety of toppings. This style of pizza is traditionally baked in large rectangular trays and sold in square or rectangular slices. Originating from the bustling streets of Rome, Pizza al Taglio has become a staple in Italian cuisine, offering a convenient and delicious meal option for locals and visitors alike.

Notes on What to Expect:

• Dough Texture: The high-hydration dough yields a crust that’s both crispy on the outside and soft and airy on the inside.
• Flavor: A subtle tang from the fermentation process, complemented by the richness of olive oil and the freshness of your chosen toppings.
• Appearance: A golden-brown crust with a slightly irregular, rustic look, topped with vibrant ingredients.
• Serving: Best enjoyed fresh out of the oven, but it can also be reheated or enjoyed at room temperature.
• Customization: Feel free to experiment with different toppings to suit your taste preferences.

Ingredients:

For the Dough:

• 400g (3¼ cups) all-purpose or bread flour
• 320g (1⅓ cups) warm water (80% hydration)
• 5g (1 teaspoon) fresh yeast or 2g (½ teaspoon) active dry yeast
• 9g (1½ teaspoons) sea salt
• 10g (2 teaspoons) extra-virgin olive oil

For the Toppings:

• 500-600g (about 2 cups) tomato sauce
• 350-400g (12-14 oz) fresh mozzarella, sliced or shredded
• Fresh basil leaves
• Extra-virgin olive oil, for drizzling
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Equipment Needed:

• Large mixing bowl
• Measuring cups and spoons
• Kitchen scale (optional but recommended)
• Wooden spoon or dough whisk
• Plastic wrap or damp cloth
• Rectangular baking tray (approximately 42×32 cm or 16.5×12.5 inches)
• Oven
• Pizza cutter or sharp knife
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Step-by-Step Guide:

1. Prepare the Dough:
   • In a large mixing bowl, dissolve the yeast in the warm water. Let it sit for about 5 minutes until it becomes frothy.
   • Add the flour to the yeast mixture and mix until a shaggy dough forms.
   • Add the salt and olive oil, then continue mixing until the ingredients are well incorporated.
   • Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment on medium speed for about 5-7 minutes.
2. First Rise:
   • Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature for about 2 hours, or until doubled in size.
3. Folding and Chilling:
   • Gently deflate the dough and perform a series of stretch and folds: stretch one side of the dough outward and fold it over the center, repeating on all four sides.
   • Cover the bowl again and refrigerate the dough for at least 1 hour, or up to 24 hours. This step develops flavor and makes the dough easier to handle.
4. Shaping the Dough:
   • Remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes.
   • Transfer the dough to a well-floured surface and gently stretch it into a rectangular shape to fit your baking tray. Be careful not to deflate the air bubbles that have formed.
   • Place the stretched dough onto a parchment-lined or lightly oiled baking tray, adjusting it to fit the tray’s dimensions.
5. Second Rise:
   • Cover the dough with a damp cloth and let it rise for another 30-45 minutes at room temperature until slightly puffy.
6. Preheat the Oven:
   • About 30 minutes before baking, preheat your oven to 250°C (482°F), or the highest temperature your oven can achieve.
7. Add Toppings:
   • Gently spread the tomato sauce over the surface of the dough, leaving a small border around the edges.
   • Distribute the mozzarella cheese evenly over the sauce.
   • Add any additional toppings as desired.
8. Bake the Pizza:
   • Place the baking tray in the preheated oven and bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Finish and Serve:
   • Remove the pizza from the oven and let it cool for a few minutes.
   • Drizzle with extra-virgin olive oil and garnish with fresh basil leaves.
   • Use a pizza cutter or sharp knife to cut the pizza into rectangular or square slices.
   • Serve warm and enjoy!

Variations and Tips:

• Flour Options: While all-purpose or bread flour works well, using Italian Tipo ’00’ flour can yield a more authentic texture.
• Hydration Level: An 80% hydration dough results in a light and airy crust. If you’re new to high-hydration doughs, you might start with 70% hydration (280g water) to make the dough easier to handle.
• Toppings: Feel free to experiment with various toppings such as sautéed vegetables, cured meats, or different cheeses. Traditional Roman toppings include ingredients like zucchini, prosciutto, and mushrooms.
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Dietary Substitutions:

• • Gluten-Free: Use a gluten-free flour blend suitable for pizza dough. Note that hydration levels may vary, so adjust the water content as needed.
  • Vegan: Replace mozzarella with vegan cheese alternatives and ensure the dough is made without animal products.

Nutritional Information per Serving:

Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes.

I hope this guide has made making Pizza al Taglio seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.