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Pizza al Taglio
Naples (Campania) — Mother recipe · en it
A warm and crispy pizza served by the slice, typical of Naples.
📷 JIP — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 500 g of durum wheat flour
- 300 ml of room temperature water
- 10 g of dry yeast
- 10 g of salt
- 100 g of butter
- 100 g of canned tomato
- 50 g of mozzarella
- 50 g of onion
- 50 g of extra virgin olive oil
- Salt and pepper to taste
Method
- In a bowl, mix the flour, yeast, and salt. Add the water and butter, forming a homogeneous dough.
- Cover the bowl with a cloth and let the dough rise in a warm place for about 1 hour.
- Knead the dough and let it fall on a lightly oiled surface. Divide into four parts and form four thin pizzas.
- Make the sauce by mixing the olive oil with the canned tomato, chopped onion, and salt and pepper.
- Shred the mozzarella and thinly slice the onion, then place them on the pizzas.
- Bake the pizzas in a 220°C oven for 10-15 minutes, until golden.
- Serve them hot by the slice, accompanied by the prepared sauce.
- Cut the pizzas into trapezoids and serve immediately.
The story
Pizza al taglio originated in Naples, where pizza makers would sell their products on the street, slicing the pizzas for customers.
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