A Must-Try Pizza al Taglio Recipe

Anyone that loves pizza just has to try the delicious pizza al taglio. This recipe hails from the glorious city of Rome and is created in such a way that air bubbles exist within the dough. It takes a lot of preparation but the result is well worth it.

Servings

6

Ready In:

1 hr 50 m

Calories:

1100

Good For:

Dinner

About this Recipe

By: Mike The Meat Lover

What Rome is really known for, is its pizza al taglio. Pizza tonda are whole, round pies, that are really thin and crispy. Pizza al taglio, as the one I’m writing about here, is pizza baked in large rectangular trays and sold in rectangle or square slices.

I first tried pizza al taglio at Antico Forno Roscioli in Campo di Fiori, Rome. I walked in and saw tons of square pies, with all different toppings. And what I didn’t know, is that once you pick your slice, they cut it with a pair of scissors, and then sell each slice by weight. Yes, you heard that right, slices are priced and sold by weight.

Al tagilo pizza

Ingredients

  • 80mml of olive oil 
  • rosemary (1tbs finely chopped and 1tbs sprigs)
  • 2 cloves of garlic (crushed)
  • 125ml of passata
  • 1 thinly sliced fennel
  • 100g of sliced salami
  • 2 torn mozzarella balls
  • 50g of parmesan
  • a sliced potato
  • For the dough, you will need: Fine semolina
  • 10g of instant yeast
  • 700g of pizza flour.
capricciosa pizza ingredients
Pizza Ingredients
Pizza toppings

Nutrition

Choosing a capricciosa pizza  mineral fiber and antioxidant intake.

Pizzas can be consumed as part of a healthy diet. How does this pizza fit in to your daily health goals?

You can check the nutritional value below.

  • Calories 45% 45%
  • Fat 23% 23%
  • Carbs 66% 66%
  • Protien 44% 44%

Step by Step Instructions

Preparing the Pizza al Taglio Dough

As with any home-cooked pizza, you must start with the dough. Get your stand mixer with a dough hook ready and then throw in the flour and yeast. While you mix at a steady speed, start adding around 400ml of water bit by bit.

Now comes the fun kneading part:

  • Start kneading the mixture for around 5 or so minutes or until the mixture turns into a dough.
  • At this point, add in a few tablespoons of salt flakes before kneading for another 5 minutes (gradually add around 60g of water while doing this).
  • You should now have a soft, sticky, and wet dough. Knead it for another 60 seconds before stretching out the dough onto a clean kitchen surface.

After letting it stand for 10 minutes, grab the dough and form it into a ball shape. You need to slap that dough several times on a hard kitchen surface. That is the process that creates those amazing air bubbles within the dough. When satisfied, add a small amount of oil to an air-tight container and place the dough within it. Seal it up and place it in the refrigerator for 24 hours.

Take the dough out of the fridge and let it stand at room temperature for about an hour. Flour up a clean surface and stretch the dough into a large rectangular shape. Fold it into thirds and then into half before pinching either end to seal.

Grab your oiled container and place the dough back inside. Now, let that stand at room temperature for another 3 hours.

Step 1

start by preheating your pizza oven to 250°C. Then, grab two baking trays and rim them generously with oil.

 

Step 2

separate bowls. In one, mix the oil, rosemary, and half the garlic before seasoning well. In the next, do the same with the passata and remaining garlic.

Step 3

find a clean surface and dust it well with flour

Step 4

 

Cut your dough in half, give each half a dust of flour and stretch them into rectangular shapes. You need to ensure that each half is the same size and shape as your baking tray. So, keep pressing them until they are

Step 5

add the first mixture you prepared. Add the potato, half the mozzarella, and half the parmesan before baking for around 30 minutes. As for the second, use the second mixture and add fennel, salami, and the remaining parmesan and mozzarella. Again, bake for around 30 minutes.

Author

“Fantastic results. Thanks to you guys for doing all the leg work and creating the ultimate recipe. The flavour is phenomenal. The Nduja pork is the bomb. I used a basic pizza dough from a local Italian store nearby and it worked out very well. I added a nice rocket side as recommended.”

“We have made this recipe a few times at home and it’s so delicious. The first time we cooked this pizza we made some changes to the original recipe. We thought it was good but missing something. The next time we made it exactly as the recipe was written, and it was great, in fact it was some of the best pizza we have ever had. The only small change we made adding a sprinkle of sea salt on to the sauce.”

Sweet Corn and ’Nduja Pizza

Sweet Corn and ’Nduja Pizza

The spicy nduja, spring onion and sweetcorn pizza is the ultimate flavor feast! We are huge fans of this spicy Calabrian cured pork product due to it being soft and spreadable and therefore, easily added as a pizza topping. Similar in flavor to a cured sausage, the texture is closer to a fresh one. Best served with a side of peppery rocket salad!

Capricciosa pizza recipe

Capricciosa pizza recipe

One of the classic Italian pizzas. The “Capricciosa“, is named after a pizzeria in Rome called La Capricciosa which was “invented” in 1937 and you will always find this in a traditional pizza restaurant, It’s main ingredients are tomato puree, mozzarella, cremini mushrooms, artichoke hearts, black olives, and prosciutto cotto