Description
Crispy-bottom, fluffy Roman pizza al taglio. Easy to customize with your favorite toppings.
Ingredients
Units
Scale
- 1 lbs (454 g) tipo 00 flour
- 1 1/4 teaspoons dried instant yeast
- 1 3/4 cups (420 ml) water
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 tablespoon sea salt
- 1 (14 ounce/400 g) can pelati tomatoes
- 8 ounces (227 g) fresh mozzarella
- Handful fresh basil leaves
Instructions
- Mix the flour, yeast, and water in a large bowl with a spoon. When most of the lumps are gone, add the olive oil and salt.
- Flip onto a floured work surface and gently fold the dough in half, over itself, toward you. Grab the dough by the corners facing you, pick it up like an envelope, turn 90 degrees, and place it back on the floured surface. Gently fold and turn. Repeat a few more times.
- Place the dough in a lightly oiled bowl, cover, and let rest 15 minutes. Then repeat the folding and turning action as above.
- Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place in the refrigerator for 24 hours.
- Take the dough out of the refrigerator and let it come to room temperature, about 1 hour. While the dough is coming to room temperature, preheat the oven to 500°F (260°C).
- Lightly oil a 9″x 13″ baking sheet.
- Lightly flour your work surface. Place the dough on the work surface. Start with the edges of the dough and press down gently, then go to the center and press down. After the first pass, flip the far end over so the top becomes the bottom. Make sure your flour is evenly distributed under the dough and continue to gently massage the dough so the air bubbles remain intact. Flip again and repeat until the dough is evenly distributed.
- Pull the dough over one arm and then the other, palms facing down. Transfer the dough to the baking pan and distribute it toward the edges of the pan. Press down, distributing the dough evenly but gently.
- Add the pelati tomatoes. Distribute evenly over the dough. Drizzle with extra virgin olive oil.
- Place the pan on the bottom floor of your oven for the first 5 minutes. Then transfer to the bottom-middle rack of your oven and cook for another 15 minutes. Remove the pizza from the oven.
- Add mozzarella cheese and basil. Drizzle with extra virgin olive oil.
Notes
- For a crispier crust, preheat your baking sheet in the oven alongside the pizza for the first 5 minutes.
- Substitute other high-quality tomatoes for the pelati if desired; San Marzano tomatoes work well.
- Store leftover pizza in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Resting Time: 24 hours
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 4
- Protein: 12
- Cholesterol: 20