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!
- For the Dough
- 500g Strong Bread Flour
- 7g Dry Yeast
- 1/4 tsp Caster Sugar
- 7g Salt
- 300ml water
- 35ml Olive Oil
- 300g tomato passata
- 300g Mozzarella for pizza
- Fresh basil
- 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.
© 2021 Copyright The Italian Cook
Please follow and like us: