Pizza al Taglio! [street food monday]
 
 
The classic Roman street food pizza.
Author:
Serves: 4
Ingredients
For the dough:
  • 2 + ½ cups (375g) all purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tsp dry active yeast
  • 1½ cups (375ml) warm water
For the sauce:
  • 14oz (400g) can of diced tomatoes
  • 1 tbsp olive oil
  • 1 clove of garlic, finely sliced
  • 2 tsp dried oregano
  • salt and pepper
For the topping:
  • mozzarella
  • oil-preserved artichokes
  • prosciutto
  • rocket (arugula)
Instructions
  1. To make the dough, combine all the ingredients in the bowl of a stand mixer fitted with the dough hook. Work on a low speed until the dough comes together, and then increase the speed to medium, and knead for about 2 minutes. This is a wet dough, so don't worry if it doesn't form a ball. Cover the bowl with plastic in leave to rise in a warm spot for 30 minutes.
  2. While the dough is rising, make the sauce. Drain the can of tomatoes and discard the liquid. Heat the oil in a small saucepan and add the finely sliced garlic. Cook the garlic for about 30 seconds, and then add the drained tomatoes, oregano and a pinch of salt and pepper to the pan. Cook on a low heat for about 5 minutes, or until the sauce is basically dry and looks very rich. Set aside to cool.
  3. When the dough has nearly finished rising, turn the oven on to preheat to 425F/220C and line a sheet pan with baking paper. Scrape the dough out onto the baking paper and, using wet hands, push and spread the dough out to cover the base of the tray.
  4. Top the dough with the cooled pizza sauce, and then add a light covering of mozzarella and pieces of artichoke. Bake the pizza for 15 minutes, or until the crust is golden brown, and the topping is bubbling and melted.
  5. Scatter over the prosciutto and a sprinkling of rocket, and then serve.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/07/pizza-al-taglio-recipe.html