Pizza Making Forum

Pizza Making => Focaccia Style => Topic started by: JSPACEMAN on May 26, 2022, 04:09:55 AM

Title: Pizza al taglio
Post by: JSPACEMAN on May 26, 2022, 04:09:55 AM
Got a bit excited for the Roma final last night. Made pizza for a few friends to watch the match.

1kg Flour (Caputo Red Pizzeria)
750gr of Water
8gr of Dry Active Yeast
20gr Salt
30gr Olive oil

Divided into two even 'balls'
22 hours fridge rise and left to come to room temp for about 4-5 hours.

Made in a 240-250c home oven

Toppings: Evoo, Rock Salt, Parmigiano Reggiano, Mozzarella, Prosciutto, Wild Rocket and Black Pepper.

I didn't have semolina flour so just used the red Caputo Pizzeria I had left.

Really worth a try, the pizza was amazing.  :chef:

Recipe/instructions taken from: https://www.youtube.com/watch?v=oW3rMJkUTSY
Title: Re: Pizza al taglio
Post by: Johnny the Gent on May 28, 2022, 04:31:37 PM
Nice job!
Title: Re: Pizza al taglio
Post by: speeder1987 on September 28, 2022, 03:29:51 PM
Looks amazing!

Did you bake the base, add toppings like the cheese and bake again before adding the other toppings, or were all topping added after baking the base?