1mt pizza dough "al taglio". Making homemade pizza is super simple and it is much more fun than takeaway 😁. All pizza al taglio doughs are mixed by hand and folded to develop gluten. (In a stand mixer, the dough hook has trouble gaining purchase on such a wet mixture, and kneading. Come si fare l'impasto per pizza.
Alternative sourdough base - Limited options.
Special pizza of the week Please ask.
Kids loved their rabbit shaped pizzas.
You can cook 1mt pizza dough "al taglio" using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of 1mt pizza dough "al taglio"
- Prepare 800 g of strong white bread flour.
- Prepare 1 tablespoon of fine sea salt.
- Prepare 2 of x7 g sachets of dried yeast.
- You need 400 g of chopped tin tomatoes.
- You need 200 g of fior di latte mozzarella cheese.
- It's 50 g of ham.
- You need 125 g of ricotta cheese.
- You need 250 g of mushrooms, sliced.
The dough is gorgeous and light! We knew we would be late so just wanted a snack. Spread out the tomato sauce on top of the pizza. Pizza al taglio is more forgiving than regular pizza, so using the cold fermented dough isn't as necessary.
1mt pizza dough "al taglio" instructions
- For the dough, pile the flours and 1 level teaspoon of sea salt in the mixer.
- Add the yeast and sugar to 650ml warm water, mix together and leave for a few minutes, then pour into the mixer.
- Add olive oil and mix until the dough comes together and becomes hard.
- Place the dough in a bowl, cover with clingfilm and leave in a warm place to to prove until doubled in size.
- For the sauce mix chopped tin tomatoes with a tablespoon of sugar and oregano.
- To assemble the pizzas, roll out the dough into a 1mt long rectangular shape, about ½cm thick..
- Preheat the oven to 250°C.
- Apply topping: spread the tomato sauce over the base, spreading it out to the edges. Then mozzarella, ham, mushroom and ricotta cheese..
- Cook for 15 minutes, until the pizza is golden..
But it's still good for the flavor of course. For Pizza al Taglio he's created two kinds of dough. For the takeaway lunch slices Sgarbossa uses a hybridised barley and semolina flour. As you might expect, the dough master is handy with a few other Italian baked goods, most notably his perfectly soft and crisp focaccia, and his cloud-like. With a great selection of pizza alla romana, Taglio.