Roman Pizza al Taglio

Takes 1440 minutes | Serves 4 |

Ingredients

500 g pizza flour
400 ml water
13 g fine sea salt
3 g active dry yeast

Steps

Dough Preparation

• Dissolve yeast in lukewarm water. Mix a quarter of the flour with the salt, then gradually add the remaining flour while mixing until the dough forms. Rest for 30 minutes.

Folding

• Stretch one side of the dough until it almost rips, and fold it over the middle. Turn the dough 90 degrees and repeat until you have folded it 4 times. Then let the dough rest for 30 minutes. Repeat the stretching and folding three times

Resting

• After the final set of folds, shape the dough, place it in an oiled container, and refrigerate for 18-24 hours.

Pre-baking Prep

• Remove dough 2 hours before baking to reach room temperature. Preheat the oven to 260°C (500°F).

Shaping and Baking

• Shape the dough in the pan, add tomato sauce, and bake for 10 minutes. Add cheese and toppings, then bake for another 10 minutes.

Finishing

• Let the pizza cool 10 minutes before adding any final toppings and cutting into rectangles.