Something that is typically Italian is pizza al taglio. It’s more a fast lunch or a quick snack. On every corner you’ll see a shop that sells them with all sort of toppings you can choose from.
Now that winter is here, I thought that now was the time to optimize my recipe. This way I can make a lot of pizza’s this summer and that way I can enjoy it with friends with a good glass of wine.
What do you need for the paste:
- 600gr Manitoba flour
- 400ml water
- 80ml olive oil
- 25gr salt
- 2 tablespoons sugar
- 25gr fresh brewer’s yeast
Dissolve the salt and sugar in water and pour it into bowl. Add 40 ml of olive oil, add half of the Manitoba flour into the bowl and mix until the mixture is homogeneous and rather liquid. Now add the brewer’s yeast (crumbled) and knead for another 2-3 minutes, then add the remaining flour and knead again until you obtain a homogeneous mixture (which will turn out to be rather sticky).
Pour 50ml of olive oil onto the pan for baking the pizza, sprinkle with very little flour a work surface and place the dough on top, then work a few seconds to give it a rectangular shape. Place it on the oiled pan, brush the dough with the remaining oil in the pan itself and let it rise for about an hour or an hour and a half to about 30°C , until its volume is doubled.
After the necessary time, take the dough and spread it over the entire surface of the pan, making sure that there is still plenty of oil underneath it. Now let it rise again for about 30 minutes. After half an hour take the dough and press it with the fingertips, strongly impressing in the dough the characteristic holes that distinguish the pizza al taglio.
Now it’s time to put on your toppings. Keep it simple, not to many different ingredients. If you want tomato sauce on your pizza, always start with that. Also don’t buy that crumbled “mozzarella”. Buy the real stuff, a mozzarella bulb, preferably “mozzarella di buffala”. Don’t save money on ingredients. Before putting the mozzarella on the pizza, make sure you tear first the mozzarella in small pieces and drain all the extra fluids from the mozzarella. If not, your pizza will be to wet.
It is time to put the pizza in a pre-heated oven at 200°C for at least 15 minutes, but before doing so you will have to spray its surface with water at room temperature; remove the pan from the oven and then cool the pizza before cutting it.