Rustic Roman-Style Pizza Al Taglio
Experience the perfect balance of crispy crust and rich flavors with this Rustic Roman-Style Pizza Al Taglio. Topped with seasonal vegetables, creamy mozzarella, and a drizzle of olive oil, each slice offers a delightful bite of Italian tradition. Ideal for gatherings, this pizza can be made ahead and served at room temperature, making it a versatile dining option that everyone will love.
ingredients
- 4 cups all-purpose flour
- 1 ½ cups warm water (110°F)
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 cup canned crushed tomatoes
- 8 oz fresh mozzarella cheese, sliced
- 1 cup seasonal vegetables (zucchini, bell peppers, etc.)
- Fresh basil leaves for garnish
- Sea salt and black pepper to taste
- Extra virgin olive oil for drizzling
steps
- 1.
In a large bowl, combine warm water and active dry yeast; let it sit for 5 minutes until frothy.
- 2.
Add flour, salt, and olive oil to the yeast mixture, stirring until a dough forms.
- 3.
Knead the dough on a floured surface for about 10 minutes until smooth.
- 4.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 hours or until doubled in size.
- 5.
Preheat your oven to 475°F and grease a baking sheet with olive oil.
- 6.
Once risen, stretch the dough into the prepared baking sheet, pressing it into corners.
- 7.
Spread crushed tomatoes evenly over the dough, leaving a small border.
- 8.
Lay slices of mozzarella on top, followed by the seasonal vegetables.
- 9.
Season with sea salt, black pepper, and a drizzle of extra virgin olive oil.
- 10.
Bake in the oven for 20-25 minutes until golden and crispy.
- 11.
Remove from the oven, let cool slightly, then cut into squares and garnish with fresh basil.
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