Instructions
1. Prepare the Dough (24 hours in advance):
In a large mixing bowl, add 350ml of the cold water and dissolve the yeast.
Gradually add the flour, mixing until a shaggy dough forms.
Add the salt and mix for a few more minutes.
Slowly pour in the remaining water while continuing to mix, making sure the dough stays hydrated.
Add the olive oil and knead until it’s fully absorbed.
The dough should be sticky and stretchy. Cover with plastic wrap and let it rest at room temperature for 20 minutes.
After resting, stretch and fold the dough (pull one side of the dough up and fold it over itself), repeating this 3-4 times.
Transfer the dough to a lightly oiled container, cover, and refrigerate for 18-24 hours.
2. Preheat and Prepare the Oven:
Preheat your oven to 500°F (260°C) or the highest temperature it can reach. Place a pizza stone or an upside-down baking sheet inside to heat up, if you have one.
3. Shape the Dough:
Remove the dough from the fridge and let it rest at room temperature for about an hour.
Flour a work surface and gently transfer the dough onto it.
Stretch the dough into a rectangular shape to fit a large, oiled baking sheet or pan.
Avoid pressing too hard to keep the air bubbles intact.
4. Add the Sauce:
Spread a thin layer of the tomato sauce over the dough, leaving a small border around the edges.
5. Bake the Pizza:
Place the pan on the heated pizza stone or directly in the oven. Bake for about 10-12 minutes, or until the crust starts to turn golden and crisp.
6. Add Cheese and Other Toppings:
Remove the pizza, add cheese and any desired toppings, then return it to the oven for an additional 5-8 minutes, until the cheese melts and starts to bubble.
7. Finish and Serve:
Once baked, let the pizza cool for a minute, then slice it into squares. Serve hot, drizzled with olive oil or sprinkled with fresh basil if desired.
Enjoy your authentic Roman-style pizza al taglio!
