Roman Pan Pizza (Pizza al Taglio)
Roman Pizza, or Pizza Al Taglio, is an Italian style of pizza that’s cut by scissor and served by weight. With a focaccia-like dough and bright sauce, it’s no wonder why this pizza brought Italian pizza maker Gabrielle Bonci all his success. Today we’re heading over to his brainchild, Bonci, a DANK pizza spot in Chicago to give it a taste-test. With his only other location being in Rome, I’m on a mission to adapt this recipe to the home kitchen, so that you guys can try a piece.🤘🏼 Adam
Roman Pan Pizza (Pizza al Taglio)
Ingredients
Instructions
- Divide the water and weigh out 310 grams then 35 grams. Add the kosher salt to the 35 grams of water and stir until it dissolves, set aside for now.
- To the bowl of a stand mixer, add 310 grams of the cold water, flour, malt powder (if using) and yeast then mix with the paddle attachment on medium speed until the dough comes together and pulls away from the bowl. Stop the mixer and let rest for 20 minutes.
- Turn the mixer up to medium-high and stream in the remaining salted water. Continue mixing on the same speed as you slowly drizzle in all of the olive oil. Continue mixing until the dough pulls away from the sides of the bowl, then detach the paddle and attach the dough hook.
- Start the machine on high and continue mixing until you have a smooth dough ball, roughly 3-5 more minutes. Cover tightly and bulk ferment in fridge for 24 hours.
- The next day, remove the dough fridge at least 4 hours before baking. On a dusted surface, shape the fridge-cold dough into a oval by folding it over itself while still maintaining some air inside, do not be too rough (see video). Transfer the dough to a sealable, rectangular container and set on the counter to continue fermenting and build gas.
- 1 hour before baking, preheat the oven to 500F with the pizza steel on the middle rack of the oven.
- Carefully remove the dough from the container and plop it onto your work surface that has been HEAVILY dusted with semolina flour. Oil up your pizza tray and set it close to the dough.
- Press the dough out by hand (see video), then shake off the excess flour and transfer it to the oiled tray.
- For Pizza with sauce, add the sauce now then bake for 5 minutes before removing the pizza to add the other ingredients and baking 8-10 minutes more.
- For pizza without sauce, bake the pizza for 10-12 minutes before removing it from the oven, adding toppings/sauce of choice, then baking an additional 2-3 minutes. Timing will vary based on oven so keep an eye on the pizza and if it cooks fast on top just tent it with some tin foil.
- Remove the pizza and allow to cool for 10 minutes before slicing.
Adam's Notes
- Dough total weight is 800-805g.
- This dough is HIGH hydration at 80%.
- NDMP is optional, but will give your dough a deeper color. Use 3% of weight of the flour.
- When par-baking, pop the air bubbles halfway through the bake otherwise they can get too thin, hard and crunchy.
- Bianco refers to "white" pizza with no red sauce. Rosso refers to pizza with "red" sauce.
Notice how the piece on the top is taller and more “open crumbed” than the bottom. That’s because it was par-baked without any sauce. If you add sauce or toppings to the pizza before par-baking, it will weigh down the dough and it will not have as much rise. The lesser rise is not necessarily “bad form,” it just depends what you’re going for. There isn’t a wrong way to make this style, which is the beauty of it.
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
