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Pizza al taglio
Roman tray pizza
Pizza al taglio: Rome's high-hydration tray pizza with potato and tomato toppings
In Rome, pizza al taglio is sold by weight from long rectangular trays, cut with scissors and folded in paper, the lunch of office workers and students across the city. The dough is very wet and rests in the fridge for a day or more, which gives a crust that is crunchy at the base and light and airy above. This recipe makes two classic toppings, potato and rosemary on one half and tomato and mozzarella on the other. Mozzarella is usually made with calf rennet; vegetarian versions are easy to find. Chef's tip: bake the base with just oil and tomato first and add the mozzarella for the last few minutes, so the cheese melts without burning.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 1 ⅛ lb strong white bread flour
- 1 ¾ cups cold water
- ⅜ oz fine salt
- 2 tbsp olive oil
For the toppings
- 2 waxy potatoessliced paper-thin
- 1 sprig rosemaryleaves picked
- 7 oz passata
- 5 ½ oz mozzarella or a vegetarian alternativediced and drained
- 4 tbsp extra virgin olive oil
- 1 tsp flaky salt
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Method
0/6 doneStep 1: Mix 1 ⅛ lb strong white bread flour, 1 ¾ cups cold water and ⅛ oz fast-action dried yeast into a shaggy dough. Rest 20 minutes, add ⅜ oz fine salt and 2 tbsp olive oil and squeeze them in. Fold the dough over itself in the bowl four times every 20 minutes for 1 hour.
80 minStep 2: Cover and leave in the fridge for 24–48 hours. The dough will rise slowly and get bubbly. Take it out 2 hours before baking.
Step 3: Heat the oven to 475°F (450°F fan) with a shelf low down. Oil a 30 × 40 cm baking tray with half of 4 tbsp extra virgin olive oil.
Step 4: Tip the dough onto the tray and stretch it gently with oily fingertips to fill it. If it springs back, wait 10 minutes and try again.
Step 5: Toss 2 waxy potatoes with 1 sprig rosemary, a pinch of salt and a spoonful of oil and spread them over one half. Spread 7 oz passata on the other half. Drizzle with the rest of the oil and scatter with 1 tsp flaky salt.
Step 6: Bake on the low shelf for 15 minutes, then scatter 5 ½ oz mozzarella or a vegetarian alternative over the tomato half and bake for 8–10 minutes more, until the base is crisp and deep golden underneath and the potatoes are tender. Common mistake: pulling it out early; a pale base goes soft as it cools. Cut into rectangles.
25 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 15 g
- Carbs
- 60 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pizza al taglio take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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