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Author Topic: Pizza al taglio  (Read 416 times)

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Offline JSPACEMAN

  • Registered User
  • Posts: 57
  • Location: Yorkshire, England.
  • Pizza
Pizza al taglio
« 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:
« Last Edit: May 26, 2022, 07:29:47 AM by JSPACEMAN »
I think I'm in love, probably just hungry.

Offline Johnny the Gent

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  • Posts: 1755
  • Bake strong!
Re: Pizza al taglio
« Reply #1 on: May 28, 2022, 04:31:37 PM »
Nice job!
Il miglior fabbro

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