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Video Recipe for quick home-made Pizza al taglio

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Video Recipe for quick home-made Pizza al taglio

Directions

Lately I have been testing the recipe for Slow rising pizza with sourdough, like the one made by Jeff Varasano. The Slow rising pizza is great, but requires time and experience, so I’ve decided to make the video recipe for pizza “al taglio”, which is the kind you’d find in a bakery in Italy, a little thicker than the one you’d have in a pizzeria.

This one in particular is the recipe from Grandma Laura (my mom), which I’ve modified so it can be made at home in about 60 minutes. Great recipe when you get a craving for pizza, but have little time.

To test how easy it really was, I asked  my 10 and 6 year old kids to make it.

Video Recipe for quick home-made Pizza al taglio

Here’s the step-by step video recipe filmed by my daughter Laura. The ingredients and method are below.

Ingredients

For a 25×40 baking pan (for different sized pans, please scroll further down)

  • 160 g luke-warm water
  • 20 g Extra Virgin olive oil
  • 15 g yeast or 5 g dry yeast
  • 5 g salt
  • 260 g flour

If your pan is a different size, click here and the program will automatically adapt amounts.

Equipment

Method

  • In winter, heat water slightly (you have to be able to keep your hand inside)
  • Put the water in a plastic container where you will mix ingredients
  • Dissolve yeast into the water. For better leavening, make sure the yeast doesn’t come into direct contact with the salt.
  • Add oil
  • Add half the flour, knead
  • When you get a uniform, creamy mixture, add salt
  • Mix in  almost all the flour a little at a time

Pizza Impasto

  • Knead for about 4-5 minutes
  • Set aside a little flour for the next round of hand-kneading
  • When the dough no longer sticks to the container, sprinkle flour on your worktop and turn it over
  • Rub your hands with a little flour and knead for a few minutes, adding the remaining flour (see video)
  • If the dough sticks to your hands, let it sit for 3-5 minutes and try again

Pizza Impasto

  • Put the dough on the oil and then turn it over so both surfaces are coated and no cuticle will form during leavening
  • Let dough sit in a warm place for 45-60 munites
  • After this time, the dough should have doubled in size

Lievitazione

  • Put the dough on the oil and then turn it over so both surfaces are coated and no cuticle will form during leavening
  • Let dough sit in a warm place for 45-60 munites

pizza_teglia2

  • After this time, the dough should have doubled in size
  • Spread tomato sauce on top
  • Add your favorite toppings (ham, mushrooms etc.)

pizza_teglia3

  • Bake at 240 c (450 F) for 15-20 minutes

 

Pizza Cottura

Pizza Cottura Lato

Freezing

If you wish, you can freeze your pizza right after topping it.

  • Cover it with plastic wrap
  • Place it in the freezer
  • When you want to bake it, heat the oven to 220-240°C
  • Once the oven is hot , take the pizza out of the freezer and put it directly into the oven
  • It will have to bake slightly longer (15 mins)

Let me know how it goes !!!

Ciao

Vittorio

VivaLaFocaccia

Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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