Does anyone have an authentic Pizza al taglio recipe?
Hmm. To begin, al taglio literally means 'by the slice'. But from my experience in Italy, most places that serve pizza al taglio do so from sheet pans and in square pieces (as opposed to, say, the NY style of slice). So my first question is: what is the experience you are trying to recreate? And since regional differences come into play, where did you eat? Are you hoping for a thin crust or a thick, rustic sicilian style?
Off the top of my head, though, I would say look into focaccia. You can do quite a bit with a good focaccia formula and it can easily be tweaked to give you the kind of crust you are hoping for.
I'm trying to create the pizzas that are sold in shops in Rome, Florence and other Italian cities that are rectangular and sold by weight. It is sliced sometimes by using scissors.
It's very good but it's a different pizza than what you get in pizzerias.
I'm looking for a real recipe rather than a recreation.
maybe it's the same recipe as for "pizza in teglia" but cut in squares?
This is the recipe to make your own pizza at home. This dough could be freezed with success, just take it out of the freezer the morning for the evening. Please consider I don't make the classic round-shaped pizza but the one here is called "pizza al taglio" (pizza on a cut, take away) that comes in rectangular baking tin then cutted in squares (as you can see in the picture). The pizza results soft and not really thin but it's how it's made in Naples, where pizza was born. You can even make different seasoning in the same tin if they aren't too contrasting (like ham and anchovies). In the next post I'll give you 3 pizza seasoning that are a family's well kept secret, they probably seem strange or even disgusting but give a try then tell me what you think!For 4 medium oven tin:2 cups warm water (if you need more add little by little)7 cups all purpose flour1 1/2 teaspoon salt1 oz yeast2 tablespoons extravirgin olive oil + some to grease tinMelt yeast in a cup of warm water, then mix all the ingredients together little by little, being sure to have a smooth ball of dough (you have to knead for at least 20-25 minutes by hands, if you have a kneader you're lucky, I usually use my beloved bread machine knead program: here is a quite diffused kitchen appliance).When you have your elastic and smooth dough you can choose: or you stretch it out in the baking tin (grease it with a little olive oil) then cover with a clean kitchen cloth and let it rest for 4-5 hours in a dark room without air draught or you can put the loaf in a bowl, cover with a clean kitchen cloth and follow the same procedure, after 4-5 hours stretch the dough in the tins and let rise for half an hour more in the tin.The turn out of rising depends a lot from the enviroment, temperature, air humidity: the more you make dough the better you can calibrate the yeast quantity.When the time for cooking comes preheat the oven at around 520 F°, drizzle the dough with a little extra virgin olive oil, add tomato sauce (if you prepare it 2-3 hours before using canned tomato pulp, salt, a little basil or oreganon-fresh, freezed or dried-, a little garlic -fresh or dried- and some more olive oil it's perfect, no need to cook it ), mozzarella cheese (finely chopped, not sliced) and the seasoning you've choosen (if it's a delicate topping like parma ham or artichoke hearts add it just 2 minutes before removing pizza from the oven, if it's something more resistent or that needs longer cooking like wurstel (frankfurter) put them on before.The cooking time dipends on the oven: mine is quite new and heat very well so 10-15 minutes are enough; anyway to see if pizza is ready look at borders and use a knife to look at the bottom, if they're gold coloured pizza is ok.
Pizza al Taglio, like any other pizza for that matter, varies quite a bit from town to town and region to region.
With that said, the closest dough I can think of when thinking of pizza al taglio I used to buy growing up (thick and soft crust) it would be, as giertson said, a focaccia dough. Also add more ingredients then you would in a typical napolitan pizza.
I agree with the previous comments as well. Pizza al taglio will be regional and varies tremendously. What one might find in Siena, will be quite different from that found in Pisa both in texture and ingredients. However, I also agree with Valerio that a focaccia base would be the closest to an authentic Italian dough. A presto, Dr. KGH
Thank you everyone.
pizza al taglio is generally a high hydration dough. and a two to three day fermentation is key in getting good results.
a basic recipe is as follows:
1L ice cold water
10g instant dry yeast
after mixing, let dough rest at room temp for ~4 hours. then put dough into the refrigerator for 24 hrs. after 24 hrs, make "balls" and return to the refrigerator. after another 24 hours, remove from fridge, let balls rise for ~2-3 hrs, then it is ready for a bake. if the balls appear to have risen too much, re-ball them before the final rise.
so is this for the thinner style roman pizza or the thicker more focaccia style? Thank you