Slices of pizza al taglio on a cutting board

Pizza Al Taglio Recipe -Italian Street Food

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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.


Italian/Sardinian Street Food Pizza al taglio.  Roman style pizza.

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.

Pizza dough recipe

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.


Pizza al taglio toppins Mozzarella, prosciutto, basil, anchovies, and cappers. Potatoes, fresh tomatoes, rocket salad, sun dry tomatoes, zucchini
Pizza al taglio toppins

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 folded

PIZZA Al TAGLIO DOUGH

  • In a large bowl, stir and dissolve the yeast in the water at room temperature.
  • Add 1/3 of the flour and stir to incorporate.
  • Add the 2/3 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 slice with Buffalo mozzarella fresh tomatoes and basil. Pizza al taglio recipe

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


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.
Pizza Al Taglio Recipe

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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Pizza al Taglio

Pizza Al Taglio Recipe

Yield: 8 pcs
Prep Time: 20 minutes
Rise Time: 9 hours
Cook Time: 15 minutes
Total Time: 9 hours 35 minutes

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 a double-baked in a large rectangular tray and it is a delicious crispy crust pizza with a soft inside.

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, it is usually sold with a wide variety of toppings and the best of fresh, colorful in-season ingredients.

Ingredients

  • 4 cups (500 g) of flour 0 /00 (11% - 12% protein)
  • 1 and 1/3 cup of warm water 300 ml Water (100°F - 37°C )
  • 2 tsp fresh yeast (4 g) or (1 tsp of Dry Yeast) (2 g)
  • 2 tsp of salt (14 g)
  • 3 Tbsp of Extra virgin olive oil (55 g)

Instructions

How to:

  1. In a large bowl, stir and dissolve the yeast in the water at room temperature.
  2. Add 1/3 of the flour and stir to incorporate.
  3. Add the 2/3 of the flour, stir, then add the salt and the extra-virgin olive oil than the rest of the flour.
  4. Knead by hand for 10 - 12 minutes into a smooth, firm ball then transfer to your bowl and cover it with plastic wrap.
  5. Let it rests for 1 hour inside the oven with the light on.
  6. Transfer dough to a clean work surface and fold in half over itself 3 times. Return to the oiled bowl and cover tightly with plastic wrap and chill the dough overnight in the lower part of your fridge.
  7. The next morning 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 -or on your kitchen counter, cover with a towel until 1 hour before you are ready to enjoy your pizza.
  8. Coat an 18x16-inch baking sheet with 1 tablespoon of olive oil. Transfer carefully the dough into the baking sheet then using your fingertips, press out the dough to fit the baking sheet.
  9. Let dough rest for about 60 minutes.
  10. Preheat oven 220°C - 428°F (Static)
  11. Spread out the tomato sauce over the dough and then drizzle with 2 tablespoons of olive oil.
  12. Bake for 10 to 15 minutes (Depends on your oven).
  13. Add the mozzarella cheese on top and bake it again for about 5 minutes.
  14. Add your favorite Pizza toppings and enjoy.

Test this recipe and let us know what do you think.

The classic flavors of this Sardinian Pizza are Tomato sauce/mozzarella and Tomato sauce/mozzarella, anchovies, and cappers. Pizza al taglio toppings are infinite ( differents vegetables, peppers, spinach, onion pizza, cheese, and onion pizza….) and you can add your favorites cheese like parmesan, gorgonzola, provolone, buffalo mozzarella.

Notes

Cook the pizza in the lower part of the oven.

After baking it with the tomato sauce you can actually freeze the crust and take it out and just add the mozzarella and bake it the final 5 minutes and you have a wonderful pizza al taglio.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 681mgCarbohydrates: 48gFiber: 2gSugar: 0gProtein: 7g

Nutrition information isn’t always accurate.



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