Home made pizza al taglio.

This homemade recipe is perfect for professionals and home cooks,

Adaptable to suit any environment.

I love it because the results are consistently positive.

My customer love it, I think you are going to love it too.

Let’s start by making the polish the day before, better in the late morning, so that it can generate enough bacteria and flavour.

Mix 80 gr of whole meal flour with 100 gr of water and 2 gr of yeast or 50 gr of sourdough starter.

Let it rest over night at room temperature.

Ingredients for the pizza:

  • 1000 gr strong flour
  • 650 gr cold water
  • 4 gr dry yeast or 100 gr of sourdough starter.
  • 18 gr salt
  • 9 gr malt or sugar
  • 50 gr olive oil
  • Semolina for dusting

Preparation

Mix the dry yeast the polish from the day before and the flour until the dough is nicely combined together, after about 6 minutes of mixing by hand or with the dough mixer, add the salt and make sure you give it a proper knead for another 4 minutes.

Now wrap it and leave it on the bench for 30 minutes, better an hour.

The dough should be nice and relaxed, ready to be knead with a bit of olive oil.

Knead for about 3 minutes or until the dough has absorbed fully the oil.

Put it back into the bowl and wrap it again.

Now wait only 15 minutes. It’s time to fold the dough.

Make sure you have a rectangular container or a deep tray, grease it with some oil and then fold the dough like a book and put it into the container.

Respect this step 6 times in the frame of an hour. So that means every 10 minutes.

Put it in the fridge and use it the day after.

After all of this time the dough should result, fluffy, gassy, soft and workable.

Divide it into 2 and for your long roll, trying to not pop too many air bubbles. Let it prove for 4 hours.

Grab the oven tray and brush it with some oil, set aside, for later.

Now dust a very generous amount of semolina onto your working bench and delicately take your dough on the semolina, up face should still face you and bottom part should be on the semolina.

Now dust some generous semolina on top of the dough. Slightly press with the full length of your fingers the dough evenly. Try to make the dough size as close as possible as your baking tray.

Put the pizza on the tray and wait 5 minutes.

Turn the oven on to full temperature or to 280°C.

Adjust the pizza dough on the tray and top it with your favourite toppings. Or keep it simple with just some olive oil, garlic, rosemary and salt.

Bake it for 10-12 minutes or until it is golden on every side.

Enjoy and share your pizza on our page Healthynastikitchen.

If you want to learn more from make sure you check our Facebook group called Sourdough & Baking

With love, take care

Giuseppe Nasti.

2 thoughts on “Home made pizza al taglio.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.