Try this Pizza al Taglio recipe, or contribute your own.
Suggest a better descriptionSource: Cooks Illustrated Mar/Apr 2019
Whisk flour and yeast together in medium bowl. Add room-temperature water and oil and stir with wooden spoon until shaggy mass forms and no dry flour remains. Cover bowl with plastic wrap and let stand 10 minutes. Sprinkle salt over dough and mix until fully incorporated. Cover dough with plastic and let dough rest for 20 minutes.
Using your wet hands, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl 4 more times (total of 6 turns). Cover bowl with plastic and let dough rest for 20 minutes. Repeat folding technique, turning bowl each time, until dough tightens slightly, 3 to 6 turns total. Cover bowl with plastic and let dough rest for 10 minutes.
Spray bottom of 13 by 9 inch baking (cake) pan liberally with oil spray. Transfer dough to prepared pan and spray top of dough lightly with oil spray. Gently press dough into 10 by 7 inch oval of even thickness. Cover pan tightly with plastic and refrigerate for 16 to 24 hours.
Brush top of dough with 2 tablespoons of oil. Spray rimmed baking sheet (including rim) with oil spray. Invert prepared sheet on top of pan and flip, allowing dough to fall onto sheet (you may need to lift pan and nudge dough at one end to release), Using your fingertips, gently dimple dough into even thickness and stretch toward edges of sheet to form 15 by 11 inch oval. Spray top of dough lightly with oil spray, cover loosely with plastic, and let rest until slightly puffy, 1 to 1 1/4 hours.
Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 450 degrees. Just before baking, use your fingertips to gently dimple dough into even thickness, pressing into corners of sheet. Spread sauce over surface of dough.
Drizzle 1 tablespoon of oil over top of sauce and spread evenly. Transfer sheet to over and bake until bottom of crust is evenly browned and top is lightly browned in spots, 20 to 25 minutes, rotating sheet halfway through baking.
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Serving Size: 1 Serving (934g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2148 | ||
Calories from Fat: 207 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.6mg | 1 % | |
Potassium 589.3mg | 16 % | |
Total Carbohydrate 407.3g | 120 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 393.4g | ||
Protein 67.5g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2148
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