Pizza al Taglio with Potatoes and Soppressata
Why This Recipe Works
Our Pizza al Taglio recipe uses a dough containing lots of water and olive oil to create a tender and airy crust with a crisp, light underside. Because the dough is so wet, we folded it by hand (rather than employ a stand mixer) to develop gluten. We placed the dough in a baking pan to proof overnight in the refrigerator to develop flavor and allow the dough to relax for easy stretching to its final dimensions. We then coated the top of the dough with olive oil and turned it out onto a baking sheet. We stretched it to the edges of the sheet and allowed it to proof for an hour until it was bubbly and risen. Finally, we topped the pizza and baked it on the lowest rack of a 450-degree oven until the bottom was evenly browned and crisp and the toppings were baked.