Pizza Al Taglio
Pizza al taglio is a large, Italian style rectangular pizza that’s absolutely delicious. The dough is light and airy yet has a crispy crust on the bottom. Since it’s so big, I love mapping out four different flavor zones. Once baked, it’s sliced into squares and reheated as necessary.
Ingredients
- 1 Delallo Pizza Dough Kit
- 1 ¼ cup lukewarm water
- 2 tablespoon Delallo olive oil divided
- 1 ½ cup Delallo Pizza Sauce
- 10 oz Delallo Low Moisture Mozzarella
- 1 handful fresh basil
Toppings Zone 1
- Hot Soppresata
- Delallo Calabrian Chili
- Honey
Toppings Zone 2
- Delallo Pesto
- Roasted Red Peppers
Toppings Zone 3
- Delallo Peperoni
- Onion thinly sliced
- Banana Peppers
Toppings Zone 4
- Delallo Eggplant Caponata
- Pine nuts
- Goat Cheese
Instructions
- Add flour and yeast from the Delallo Pizza Kit to a large mixing bowl and add 1 ¼ cup lukewarm water. Stir together with a fork until lose dough starts to form.
- Knead for 3 minutes then place in a clean, oiled bowl (using 1 tablespoon olive oil) and tightly cover with plastic wrap. Let rise in a warm area for 45 minutes or until the dough has tripled in size.
- Preheat oven to 450F degrees.
- Meanwhile, use the remaining 1 tablespoon of olive oil to grease a half-sized baking sheet (also known as a regular cookie sheet). Add dough and stretch it from end to end and corner to corner.
- Add sauce to the middle of the pizza, leaving room for a thin crust around the edges. Cover the whole pizza with low moisture mozzarella.
- Add each topping zone (leaving off the honey, pine nuts, and basil) length wise to create 4 rectangular quadrants.
- Bake for 15-20 minutes or until cheese is golden and melted and the pizza has a crispy bottom crust.
- Remove from heat and drizzle the hot soppresata side with honey, add the pine nuts to the eggplant side and add basil to the whole pie.
- Serve immediately or reheat in the oven as needed.
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