Pizza by the Slice (Pizza al taglio)
Medium
3hrs
4
Vegetarian
Pizza by the Slice (Pizza al taglio)
Rated 4.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 14g (2 tsp) instant dry yeast
- 400ml lukewarm water
- 550g (5 cups) pizza flour or plain flour
- 2 tsp salt
- 3 tbsp olive oil, plus extra for greasing
- 200g tomato passata
- 6-8 fresh basil leaves
- 1 clove garlic, crushed
- 1 tbsp Gewürzhaus Italian Chilli & Garlic Oil, plus more for drizzling
- 2 cups mozzarella cheese, grated
- 340g black olives, sliced
For the pizza dough
For the topping
Directions
- Whisk the dry yeast and warm water in a jug. Allow to stand for approximately 15 minutes, until frothy.
- Place the flour and salt in a large mixing bowl and mix well. Make a well in the centre. Pour the yeast mixture and olive oil into the well and begin mixing dough by hand. Transfer the dough to a clean bench and knead for 4 to 5 minutes, until it’s smooth and elastic.
- Place a sprinkle of extra flour in the large mixing bowl and place dough in it. Cover with a clean tea towel and let it prove for at least 2 hours.
- Once the dough has doubled in size, transfer it to a large rectangular tray (approximately 40cm x 20cm) that has been greased with olive oil. Stretch it out so that it covers all corners and is even in thickness.
- In a mixing bowl, mix together passata, basil, garlic and chilli oil and spread it over the pizza base. Top with mozzarella and olives.
- Allow the pizza to rest for approximately 30 minutes before placing it into oven. Preheat the oven to 230°C.
- Bake for 15 minutes or until the edges are golden in colour. Let the pizza rest for approximately 5 minutes before slicing it into squares.
Recipe Note
To make Gewürzhaus Italian Chilli & Garlic Oil heat 1 part spice blend with 4 parts olive oil in a saucepan until sizzling. Chilli Oil can be stored in a glass jar for up to one month. View the full recipe here.
