Pizza al Taglio with Prosciutto and Figs

Name: Pizza al Taglio with Prosciutto and Figs
Cuisine: Italian
Ingredients: 2 2/3 cups (14⅔ ounces), bread flour; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups (12 ounces), water, room temperature; 2 tablespoons, extra-virgin olive oil; 1 1/4 teaspoons, table salt; , Vegetable oil spray; 1/4 cup, extra-virgin olive oil, divided; 4 ounces, thinly sliced prosciutto; 8 , figs, sliced thin; 2 ounces, ricotta salata, shaved thin with vegetable peeler

Main Courses
Italian
Pizza

By Andrew Janjigian ･ Appears in Cook's Illustrated March/April 2019

Tender and airy yet substantial, this Roman pie is often topped like an open-faced sandwich. It's also one of the easiest pizzas you'll ever make.

SERVES 4 to 6

TIME 1¼ hours, plus 18 hours resting

Pizza al Taglio with Prosciutto and Figs

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