Pizza Al Taglio Recipe -Italian Street Food

The Sardinian street food has inspired this Pizza al Taglio recipe that is different from the roman style pizza.

The Sardinian version of the pizza al Taglio is usually folded.

Before you start this pizza recipe please watch the video instructions.

Piazza al Taglio is one of the most loved Italian/Sardinian street food and it can also be an appetizer or easy buffet food.

It is portioned after baking and in Italy, usually, is sold with a wide variety of toppings such fresh in-season ingredients and probably you will find some with unusual but delicious food combination.

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Pizza “al Taglio” or “Trancio” means “by the cut,” which is a pizza that is sold by the slice.

This Sardinian pizza al taglio is double-baked in a large rectangular tray and it is a delicious crispy pizza with a soft inside.

Because no machine is required and this pizza dough can be prepared one day ahead is ideal for a weekend if you have some time to dedicate.

This Pizza dough is made by hand (the best approach for us).

Stir together yeast, water, flour a little at the time, then salt and extra virgin olive oil in a bowl with a wooden spoon until no flour remains.

Knead for 10-12 minutes, let it rise for 1 hour, fold in half over itself 3 times, and then store it overnight (covered with plastic wrap) in the lower part of the fridge.

Read forward for the more detailed instructions.

This Pizza Al Taglio Recipe is one of our favorite way to make pizza at home because resemble the Sardinian pizza.
The classic flavors of the Sardinian Pizza are Tomato sauce/mozzarella and Tomato sauce/mozzarella/basil, anchovies, and cappers.

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Pizza al taglio toppings or in general Italian pizza toppings are infinities:
Pepperoni, garlic & spinach, onion, artichokes hearts,
mushrooms, prosciutto Cotto, zucchini and potatoes,
salami, olives, prosciutto Crudo, seafood, etc.

PIZZA Al TAGLIO DOUGH

• In a large bowl, stir and dissolve the yeast in the water at room temperature.
• Add ⅓ of the flour and stir to incorporate.
• Add the ⅔ of the flour, stir, then add the salt and the extra-virgin olive oil than the rest of the flour.
• Knead by hand for 10 – 12 minutes into a smooth, firm ball.
• Transfer the dough to your bowl and cover it with plastic wrap.
• Let it rests for 1 hour inside the oven with the light on.
• Further, transfer the dough to a clean work surface and fold in half over itself 3 times.
• Return to an oiled bowl, cover tightly with plastic wrap, and chill the dough overnight in the lower part of your fridge.
• The next morning, after the overnight rest, take out the pizza from the fridge (without removing the plastic wrap) and place it inside your oven with the light on for 7-8 hours or more.
• Otherwise place it on your kitchen counter, cover with a towel until 1 hour before you are ready to prepare your pizza.
• Coat an 18×16-inch baking sheet with 1 tablespoon of olive oil. Transfer carefully the pizza dough into the baking sheet
• Then using your fingertips, and stretched careful toward the corners, in other words, press out the dough to fit the baking sheet.
• Let dough rest for about 60 minutes.

This Pizza Al Taglio or Trancio is a double-baked pizza:

Firstly you bake the base with the pizza sauce and then a second time with the mozzarella cheese.

• Preheat oven 220°C – 428°F (Static)
• Spread out the tomato sauce over the dough and then drizzle with 2 tablespoons of olive oil.
• After that, bake on the lower part of the oven for 10 to 15 minutes (Depends on your oven).
• Add finally the mozzarella cheese on top and bake it again for about 5 minutes.
  

Enjoy your pizza with your favorite topping!

Pizza al Taglio with Prosciutto Crudo and buffalo mozzarella, fresh tomatoes, basil.

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There are so many pizza variations that you can make, for example:

• Cheese and onion pizza
• Pizza Bianca with zucchini and potatoes
• Pizza al taglio with arugula and fresh mozzarella
• Potato pizza and salsiccia (sausage)
• Pizza coppa e ricotta cheese or for instance Pizza with your favorite veggies
• In addition, you can add more cheese like parmesan, gorgonzola, provolone, goat cheese, buffalo mozzarella, etc.

Above all, Feel free to try different flavor combinations. Have you tried a pizza Taglio recipe before?

Test this Pizza al Taglio recipe and let us know what you think.

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