So few days ago my kids wanted pizza, as the best pizzeria in town is closed due to Covid-19, I decided to make it.
This is my favourite one as it’s good even if you bake it in a domestic oven. Usually the pizza al taglio is consumed as afternoon snack or on the beach. Buon appetito!
Mix the flour, yeast and sugar in a big bowl. Mix the water and oil together, then stir in with a cutlery knife. Add the salt and continue to mix.
Tip the dough onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – about 1 hour depending on how warm your kitchen is.
Roll the dough a big rectangle about (big as your roasting tray) – keep rolling and the dough will stop springing back eventually.
Use a smaller tray if you want a thick base.
Brush the baking tray with a little oil or cover it with baking paper, then lift in the dough, and fit it inside the tray making sure that the dough completely cover the tray.
Cover the dough again with clean tea towels and leave to prove until doubled in size again.
Preheat your oven to 200°C.
Add a little salt to the passata and mix well. Spread the tomato passata to cover the base, leave a little uncover edge all around.
Bake for 15 minutes, then add the mozzarella finely slices and the fresh basil, bake for 15-20 minutes, until crisp and golden on top.
