Roman al taglioadvanced
Mortadella & Pistachio al taglio
The breakout Roman al-taglio slice: bake the bianca first, then drape cold mortadella and crushed pistachio over the hot slab. Residual heat is the only cooking the mortadella sees.
fluffycrispythick crustslow bake
Part of the Roman al taglio family.
Equipment
- 12×16" rectangular pan
- pizza stone for under the pan
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| Bread flour | 80.0% | 304 g |
| 00 flour | 20.0% | 76 g |
| Water | 80.0% | 304 g |
| Fine sea salt | 2.2% | 8 g |
| Instant dry yeast | 0.2% | 1 g |
| Olive oil | 2.0% | 8 g |
| Total (1 × 700 g) | 184.4% | 700 g |
Toppings (per pizza)
Steps
- Mix15 min
Combine and slap-and-fold or mix 12 minutes until clean from the bowl.
- Bulk fold1 h 30 min
Coil-fold every 30 minutes for 90 minutes.
- Cold ferment48 h
Refrigerate 48 hours.
- Pan transfer1 h
Oil pan; transfer dough; rest 60; dimple to corners.
- Bake bianca14 min
550 °F on a stone, 14 minutes, until deep gold (no toppings — this is a fully baked bianca slab).
- Finish — off heat
Off-heat, immediately: scatter cubed mozzarella over the hot slab so the residual heat melts it lightly. Drape mortadella slices over the entire surface. Scatter crushed pistachio. Drizzle finishing oil. Cut to length with scissors.