Pizza al Taglio with a Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 200g (1 cup) tomato sauce 200g (1 cup) tomato sauce
• 250g (9 oz) mozzarella cheese, shredded 250g (9 oz) mozzarella cheese, shredded
• Assorted toppings of your choice (e.g., sliced bell peppers, mushrooms, olives, etc.) Assorted toppings of your choice (e.g., sliced bell peppers, mushrooms, olives, etc.)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 5g)
• Carbohydrates: 45g (Sugars: 2g)
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
4. 4.
   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
5. 5.
   Punch down the dough and transfer it to the prepared baking sheet. Gently press and stretch the dough to fit the sheet evenly.
6. 6.
   Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese on top.
7. 7.
   Add your desired toppings, season with salt and pepper, and drizzle with olive oil.
8. 8.
   Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the cheese is bubbly.
9. 9.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Mozzarella cheese — Use fresh mozzarella for a creamier texture and better melting.
• Fresh basil leaves — Tear the basil leaves instead of chopping them to release their full aroma.

Tips & Tricks

• For a crispier crust, preheat the baking sheet before placing the dough on it.
• Experiment with different toppings such as prosciutto, arugula, or sun-dried tomatoes for added flavor.
• Allow the pizza to cool slightly before slicing to prevent the toppings from sliding off.
• Leftover pizza can be reheated in a preheated oven for a few minutes to regain its crispness.
• Serve with a drizzle of balsamic glaze for an extra burst of flavor.

Serving advice

Serve the Pizza al Taglio hot, cut into rectangular slices, and enjoy it as a main course or as a delightful appetizer for gatherings.

Presentation advice

To enhance the presentation, sprinkle some grated Parmesan cheese and a pinch of dried oregano on top of the pizza before baking.