One thing I miss of Rome is pizza al taglio. High quality street food incarnated in a hot slice of freshly baked pizza, cut for you and wrapped half-way in parchment paper, so that you can eat it on the go. Still steaming and dropping melted mozzarella and other juices (depending on the topping). Pizza al taglio is generally crunchier and taller compared with dinner pizza -the round one you have to sit down and eat in a plate. I have to say, pizza Romana al taglio has always been my favorite type of pizza. In Rome, in good pizza areas -not the touristic center please, last time I was there they put mayonnaise sauce on top to simulate bufala mozzarella- you can find pizza al taglio with dozens of different toppings, just warm of the oven and ready to be cut for you in whatever size you want, even a 2 centimeters tasting bite.
I don’t know why it took me so long to try making a “pizza al taglio” at home. But now that I started with the home equivalent of pizza la taglio, which is, pizza in teglia (baking dish pizza) I feel like I am never going to stop. This specific pizza base is pretty much the easiest one could make. I decided to go for it because the recipe needs to work also for a very nice lady I know, who wants to learn Italian pizza. The lady is actually my bubbly home helper, who has always a smile on her face, and interesting things to say. Yes, I am spoiled, once a week I do have a cleaning company who does the hard work in the apartment and saves us from bad house keeping despair (I am a decent cook, a passionate baker and a lousy house keeper). So, the story wants that Marina noticed dried flour spots all over the kitchen and correctly guessed I was into baking. Although she has no experience with yeasted dough -and little time to dedicate to cooking- she truly loves pizza and (this is adorable) she does not like to eat pizza made in pizzerias by hairy men with their hairy forearms. Quite a good argument.
So here it is, a pizza dough which uses a tiny bit of commercial yeast, no kneading, and a day-long fermentation in the fridge. You combine ingredients the night before, slap all in the fridge and, the night after, you take the dough out, slap it on a baking dish and bake. Quite cool, isn’t it? I adapted the pizza base recipe (omitting the kneading) from a home-made pizza in teglia’s master, Giovanni Tesauro, which I deeply thank. I used my favorite topping, wild mushrooms (chantarelle are in season), artichokes, and bufala mozzarella (the real thing). Life can be beautiful.
And… I am happy to participate to the sparkling monthly showcase of my talented friend Wisla, Sourdough and Yeast.