Margherita al taglio
The Bonci-style Roman al taglio: 80% hydration, 48-hour cold ferment, two-stage bake. Open alveolar crumb, cracker-fried bottom.
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)
- 200 g Crushed tomato (raw, salted)
- 200 g Fior di latte (cubed, drained)
- 6 leaf Fresh basil
- 1 tbsp Finishing olive oil
- 2 tbsp Olive oil (for the pan)
Steps
- Mix15 min
Combine; the dough will be very wet. Slap-and-fold or use a stand mixer for 12 minutes until it pulls clean from the bowl.
- Bulk fold1 h 30 min
Cover and rest at room temperature; coil-fold every 30 minutes for 90 minutes total.
- Cold ferment48 h
Refrigerate the bulk dough 48 hours.
- Pan transfer1 h
Oil pan with 2 tbsp olive oil. Gently transfer dough; do not deflate. Cover; rest 60 minutes; dimple to corners.
- Pre-bake8 min
Bake the dough alone at 550 °F on a preheated stone, 7–9 minutes, until set but pale.
- Top
Spread crushed tomato. Distribute cubed mozzarella. Drizzle olive oil.
- Final bake8 min
Return for 6–9 minutes until cheese melts and edges are deep gold.
- Finish
Off-heat: torn basil and a drizzle of finishing oil. Cut to length with scissors.