Pizza Al Taglio Recipe

Mix and Autolyse

Combine the flour and 360 ml of the lukewarm water in a large bowl or the bowl of a stand mixer. Mix briefly until all the flour is hydrated and no dry pockets remain. Cover and let rest (autolyse) 20–30 minutes.

Add Yeast, Salt and Oil

Dissolve the instant yeast and sugar/honey in the remaining 20 ml water. Add to the dough along with the salt and 30 ml olive oil. If using a stand mixer, use the dough hook on low speed. Mix until the dough comes together, 3–4 minutes. Increase speed to medium-low and knead until smooth and slightly elastic, 6–8 minutes total. By hand, knead 8–10 minutes until smooth.

Bulk Fermentation with Stretch-and-Fold

Transfer dough to a lightly oiled container. Cover and let rise at room temperature (around 21–24°C) for 1 hour. Perform 3 stretch-and-folds at 20-minute intervals: wet your hand, lift one side of the dough and fold it over the center, rotate 90° and repeat until all four sides folded. After the third fold, cover and refrigerate for 12–24 hours for flavor development (shorter: 2–4 hours if short on time).

Portion and Final Rise

Remove chilled dough and transfer to a lightly floured surface. Divide into two equal portions (about 440–460 g each depending on hydration). Lightly shape into rectangles or balls, cover, and let rest 60–90 minutes at room temperature so the dough relaxes and rises modestly.

Preheat the oven: place a sheet pan or baking steel on the middle rack and preheat the oven to 250–260°C (480–500°F) for at least 30 minutes. If your oven doesn’t reach that high, set to the maximum temperature.

Prepare the pan: generously oil a rectangular sheet pan (about 33 x 40 cm / 13 x 16 in) with 15 ml olive oil and if desired sprinkle 15 g semolina or cornmeal to help crisp the underside.

Stretch to pan: gently press one dough portion onto the oiled pan, starting from the center and pushing outward with your fingertips to the corners. Do not aggressively degas; allow the rim to remain slightly airy. If the dough resists, let it rest 10 minutes and continue. Aim for an even thickness (about 1–1.5 cm) with slightly puffier edges.

Make the sauce

In a small bowl, combine the crushed tomatoes, 15 ml olive oil, minced garlic, 3 g salt, and 1 tsp dried oregano. Taste and adjust salt. This sauce is uncooked (classic for pizza al taglio) — keep it chunky and bright.

Spread sauce: using the back of a spoon, spread a thin, even layer of the tomato sauce over the dough in the pan, leaving a 1–2 cm border.

Add cheese and toppings: distribute the torn mozzarella evenly over the sauced dough. Scatter basil leaves (reserve a few for finishing) and, if using, sprinkle the red pepper flakes lightly. Drizzle with a little olive oil (about 10 ml) to help browning.

Bake: place the sheet pan on the preheated middle rack (or on the baking steel). Bake at 250–260°C (480–500°F) for 10–14 minutes until the crust is golden and blistered in spots and the cheese has melted. If your oven is less hot, bake 14–18 minutes and move the pan to the lowest rack for the last few minutes to prevent over-browning of toppings.

Finish: remove pizza from the oven. Immediately scatter remaining fresh basil, drizzle with 5 ml extra-virgin olive oil, and sprinkle 2 g flaky salt evenly. Let rest 3–5 minutes so juices settle.

Slice and serve: using a sharp knife or pizza cutter, cut into rectangular slices (typical al taglio shapes). Serve warm or at room temperature.