Soft and Doughy Pizza By The Slice (Italian Pizza al Taglio)
 
Prep time
Cook time
Total time
 
Soft and Doughy Pizza By The Slice like those you can find in an Italian bakery.
Author:
Cuisine: Italian
Serves: 4
Ingredients
For the dough
  • 130 grams / 4.6 ounces / ½ cup milk (or water if you want a lighter version)
  • 200 grams / 7 ounces / 1 cup water* (less if using a steamed potato read below)
  • 10 grams / 1 tbsp granulated active dry yeast or 25 grams / ½ tbsp fresh yeast or 140 grams / 5 ounces mother yeast
  • 20 grams / 1½ tbsp unsalted butter at room temperature
  • 20 grams / ¼ cup instant mashed potatoes flour or 1 steamed and peeled potato (in this case use less water*)
  • 500 grams / 18 ounces / 4 cups all-purpose flour (or pizza/bread flour)
  • 10 grams / 1 full tsp sugar
  • 10 grams / 1½ tsp salt
For the topping
  • 1 cup plain chopped tomatoes sauce, plus a little pinch of sugar, salt to taste
  • other ingredients to your taste
  • fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces (making big pieces is important to prevent mozzarella from burning during the cooking time)
Instructions
  1. Preheat oven to 230°C / 450°F / gas mark 8.
  2. Dissolve yeast in warm water and/or milk, sugar and butter, then mix all the ingredients (add the remain water and salt at last) to form a smooth, soft and no sticky dough (If it’s too sticky add a little flour otherwise add more water).
  3. Knead for about 20 minutes.
  4. Let rest for 5 minutes, cover your pizza pan with baking paper and roll out the dough.
  5. Cover with a lid or a plastic wrap to avoid the dough from drying and let rise for at least 2 hours (4 if using mother yeast).
  6. Dress pizza with tomato sauce, other ingredients to your taste and mozzarella.
  7. Bake for about 20 minutes.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/soft-and-doughy-pizza-by-slice-taglio/