📝 About This Recipe
Transport your kitchen to the vibrant streets of Rome with this authentic Pizza al Taglio, known for its signature high-hydration dough and incredibly light, bubbly crumb. Unlike traditional round pizzas, this 'pizza by the cut' is baked in rectangular trays, resulting in a golden, olive-oil-crisped bottom and a cloud-like interior. Topped with a vibrant tomato San Marzano sauce and creamy mozzarella, it is a masterclass in texture and simple, high-quality Italian flavors.
🥗 Ingredients
The High-Hydration Dough
- 500 grams High-protein flour (Tipo 00 or Bread Flour) (at least 12-13% protein content)
- 400 ml Cold water (80% hydration for maximum airiness)
- 12 grams Fine sea salt
- 15 grams Extra virgin olive oil (plus extra for greasing the pan)
- 3 grams Dry active yeast (a small amount for a long, slow ferment)
- 1/2 teaspoon Honey or Malt powder (to assist with browning)
The Roman Tomato Sauce
- 400 grams San Marzano canned whole peeled tomatoes (crushed by hand for texture)
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Dried oregano (Mediterranean variety preferred)
- to taste Salt
Toppings and Finish
- 250 grams Fresh Mozzarella or Low-moisture Mozzarella (cubed and drained of excess liquid)
- 10-12 pieces Fresh Basil leaves (torn just before serving)
- 30 grams Pecorino Romano (finely grated)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and dry yeast. Gradually add 350ml of the cold water, mixing by hand or with a wooden spoon until a shaggy dough forms and no dry flour remains.
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2
Dissolve the salt in the remaining 50ml of water. Add this salty water and the olive oil to the dough. Squeeze the dough with your hands to incorporate the liquids—it will feel very wet and slippery, which is normal for this style.
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3
Perform 'stretch and folds' in the bowl: reach under one side of the dough, pull it up, and fold it over itself. Repeat this 4-5 times, rotating the bowl. Cover and let rest for 15 minutes. Repeat this process 3 more times every 15 minutes until the dough becomes smooth and elastic.
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4
Place the dough in a lightly oiled, airtight container. Let it sit at room temperature for 1 hour, then move it to the refrigerator for 24 hours. This cold fermentation develops the complex flavor and gaseous structure.
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5
On the day of baking, remove the dough from the fridge 2-3 hours before you plan to cook. It should have doubled in size and be full of bubbles.
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6
Generously oil a 30x40cm (12x16 inch) blue steel or heavy-duty baking sheet with extra virgin olive oil. This is crucial for the 'fried' crispy bottom.
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7
Gently turn the dough out onto a well-floured surface (use semolina flour if possible). Dimple the dough with your fingertips to stretch it into a rectangle, being careful not to pop the large air bubbles.
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8
Transfer the dough to the prepared baking sheet. Gently pull the corners to fit the pan. If the dough resists, let it rest for 10 minutes and try again. Cover and let proof in the pan for 1 hour.
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9
Preheat your oven to its highest setting, typically 250°C (480°F) or 275°C (525°F). Place a baking stone or an inverted tray on the lowest rack to preheat.
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10
Prepare the sauce by crushing the San Marzano tomatoes by hand and mixing with olive oil, salt, and oregano. Spread the sauce evenly over the dough, leaving no border—Roman pizza is often sauced to the very edge.
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11
Place the baking sheet directly on the preheated stone or bottom rack. Bake for 12-15 minutes until the bottom is deeply golden and crisp.
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12
Remove the tray, quickly scatter the mozzarella cubes over the top, and return to the upper rack for 5-8 minutes until the cheese is melted and bubbly.
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13
Slide the pizza out of the pan onto a wire rack immediately to prevent the bottom from steaming and getting soft. Garnish with fresh basil and a sprinkle of Pecorino Romano.
💡 Chef's Tips
Use a high-protein flour to handle the high water content; weak flour will result in a pancake rather than a cloud. Don't use a rolling pin! Use only your fingertips to preserve the 'alveoli' (air pockets) in the dough. If using fresh mozzarella, slice it and let it drain in a sieve for at least 2 hours to prevent a soggy pizza. Blue steel pans are the gold standard for Roman pizza as they conduct heat perfectly for a crunchy base. Always weigh your ingredients with a digital scale; precision is the secret to high-hydration dough success.
🍽️ Serving Suggestions
Serve with a crisp, dry Italian white wine like Frascati or Vermentino. Pair with a simple arugula salad dressed with lemon and shaved parmesan to cut through the richness. Follow the Roman tradition and use kitchen shears to cut the pizza into rectangular portions. Offer a side of spicy chili oil (olio piccante) for those who enjoy a bit of heat. A cold Italian lager like Peroni Nastro Azzurro is the perfect casual accompaniment.