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Best Advice to Serving 5-Star 1mt pizza dough "al taglio"

Hoping to eat 1mt pizza dough "al taglio" a best restaurant's, but for a few reasons are not able to go to restaurants. This page gonna help you with clear procedures on cooking a 1mt pizza dough "al taglio" like a famous chef made.

1mt pizza dough "al taglio"

We hope you got benefit from reading it, now let's go back to 1mt pizza dough "al taglio" recipe. To cook 1mt pizza dough "al taglio" you need 8 ingredients and 9 steps. Here is how you do it.

To prepare an unforgettable 1mt pizza dough "al taglio", below are the components needed:

  1. Use 800 g of strong white bread flour.
  2. Provide 1 tablespoon of fine sea salt.
  3. Get 2 of x7 g sachets of dried yeast.
  4. Take 400 g of chopped tin tomatoes.
  5. Prepare 200 g of fior di latte mozzarella cheese.
  6. Provide 50 g of ham.
  7. Get 125 g of ricotta cheese.
  8. Use 250 g of mushrooms, sliced.

After readying the ingridients, now you are ready to prepare your appetizing 1mt pizza dough "al taglio" by following the procedures on this section:

  1. For the dough, pile the flours and 1 level teaspoon of sea salt in the mixer.
  2. Add the yeast and sugar to 650ml warm water, mix together and leave for a few minutes, then pour into the mixer.
  3. Add olive oil and mix until the dough comes together and becomes hard.
  4. Place the dough in a bowl, cover with clingfilm and leave in a warm place to to prove until doubled in size.
  5. For the sauce mix chopped tin tomatoes with a tablespoon of sugar and oregano.
  6. To assemble the pizzas, roll out the dough into a 1mt long rectangular shape, about ½cm thick..
  7. Preheat the oven to 250°C.
  8. Apply topping: spread the tomato sauce over the base, spreading it out to the edges. Then mozzarella, ham, mushroom and ricotta cheese..
  9. Cook for 15 minutes, until the pizza is golden..

Pizza al Taglio as they say in Italian or also known as Roman Style Pizza is very common all over Rome. I would compare it to sort or a convenience food or a fast food restaurant takeaway, but with Italian charm. With a great selection of pizza alla romana, Taglio. For Pizza al Taglio he's created two kinds of dough. For the takeaway lunch slices Sgarbossa uses a hybridised barley and semolina flour.

Recipe : 1mt pizza dough "al taglio"

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