Ah, Italy … walking in the historic streets, admiring the Tower of Pisa, tanning on the Amalfi Coast, enjoying a cup of Italian wine, while eating locally sourced and flavorful food.
Well, it's no wonder that one of the most charming European countries invented the best addition to one's pizza night: the Roman Pizza al Taglio.
The Roman Pizza al Taglio, hailing from the bustling streets of Rome, represents Italy's rich gastronomic heritage. Translating to "pizza by the cut," and usually baked in large trays, its crust strikes a delicate balance between crispy and airy, providing a satisfying textural experience. What truly sets Roman Pizza al Taglio apart is its versatility, as vendors offer a myriad of toppings, from classic Margheritas to inventive combinations featuring fresh local produce. The emphasis here is on high-quality ingredients and a slow fermentation process.
And today, we will teach you how to make it! When James Bridges visited our Corporate Kitchen a few weeks ago, we couldn't resist asking him to make one for us, and in an incredible turn of events - and luck! - we happened to record the whole process :)
And if you do it yourself, share it on social and tag us! #simplybreadrecipe
Yield 1 20"x20" pizza. Ingredients can be multiplied. Bakers Percentage are between parenthesis
Combine all and thoroughly mix until smooth. Ferment 3 hours, then use or retard in fridge as necessary until use (use within 12 hours of retarding).
Perform an improved mix with Bassinage. Combine the water, the poolish, and the flour - in this order - while holding back 15% of the water. Mix on low for 3-4 minutes, until a shaggy dough with no dry spots is formed. Rest for 15 minutes, then add salt and mix medium for 3-4 minutes. Add the oil while mixing, and continue mixing until all the oil is absorbed. Finally, add the remaining water and mix until the dough entirely comes together (approximately 2-3 minutes).
Transfer the dough into a container for the bulk fermentation. After 30 minutes of bulk fermentation, perform a coil fold. After performing the coil fold, leave the dough to rest for the last 30 minutes of bulk fermentation.
Leave the dough to rest for approximately 5 - 48 hours at 37°F.
Dust the dough with Semolina flour to keep it from sticking, and transfer it to the pizza pan. Press from the center of the dough to the edge of the dough while stretching it gently. Proof the dough at room temperature for approximately 45 minutes.
Begin stretching the dough to shape by pulling from the center rather than the edges. Let the dough rest for about 45 minutes, then perform a final stretch covering your entire Pizza pan.
Proof the dough at room temperature for another 30 to 60 minutes until it is nice and bubbly. Pre-heat your oven at 450°F.
Add your toppings: Neapolitan-style tomato sauce, whole milk and low moisture mozzarella, Italian speck, and Castelvetrano olives.
Time to bake! Bake the pizza at 450°F degrees for about 15-20 minutes.
Toss the arugula in lemon juice and add it to the pizza, still warm from the oven. Top with freshly grated parmesan cheese.
Serve & Enjoy!
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