Pizza al Taglio
This is a Roman-style sheet pan pizza, which means it has a thick, airy crust that's crispy on the bottom. The dough is very wet and sticky, which is essential for that light, open texture. Instead of traditional kneading, you'll use a series of folds to develop the gluten. The pizza is baked twice: first with just the sauce to set the crust, and then again with the cheese and toppings.
Ingredients
For the Dough
- 2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 1 3/4 cups warm water around 100-110 F
- 2 tbsp extra virgin olive oil plus more for the pan
For the Toppings
- 1 can crushed tomatoes 28-ounce
- 1 tsp dried oregano
- Kosher salt and black pepper to taste
- 8 oz low-moisture mozzarella cheese shredded
- Pepperoni slices optional
Instructions
- Mix bread flour, all-purpose flour, salt, and yeast in large bowl.
- Add warm water and olive oil, mix until shaggy dough forms.
- Let dough rest 30 minutes.
- Perform stretch and fold sequence every 30 minutes, three times total (1.5 hours).
- Let dough rise 2 hours until bubbly.
- Oil 12x16 sheet pan.
- Press dough into pan, rest 15 minutes if resistant.
- Heat oven to 500°F.
- Season crushed tomatoes with oregano, salt, and pepper.
- Spread sauce to edges of dough.
- Bake 10 minutes.
- Add mozzarella and pepperoni.
- Bake 10-15 minutes until crust is golden and cheese bubbles.
- Cool few minutes before slicing.
Notes
Use room temperature ingredients. Dough can be made ahead and refrigerated overnight after initial rise.
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