Pizza al taglio – pizza by the slice

500 g Manitoba flour (type 0)

300 ml water

2 g yeast

crumbled

75 ml water

2 tsp runny honey

2 tsp salt (about 12 g)

200 g tomato sauce

Some olive oil

150 g fior di latte mozzarella

cut into cubes

50 g vegetables preserved in oil (e.g. artichokes and dried tomatoes)

drained

20 g rocket

Some basil leaves

50 g cherry tomatoes

quartered

1 small burrata (about 50 g)

torn

5 anchovy fillets (tinned)

drained

1 lemon

3 slices of mortadella

torn

2 tbsp ricotta

Some pistachio pesto

Some olive oil

Some fleur de sel

Some pepper

Put the flour in the bowl of the food processor. Stir the water and yeast together, add to the flour and, using the dough hook, knead on a slow speed for about 5 minutes. Add the water, honey and salt and continue kneading on a medium speed for about 5 minutes until the dough is very smooth and pulls away from the side of the bowl. Place the dough on the work surface and leave to rest for about 15 minutes. Using a dough scraper, gently ease the dough from the work surface. With lightly oiled hands, pick up the dough in the middle and pull up so that it completely comes away from the work surface. Slap the dough back down onto the work surface while turning the dough over slightly in one smooth motion so that the two ends overlap slightly. Place the dough in a lightly oiled container with lid or in a proofing box, cover and leave to rest in the refrigerator for about 24 hours.

Take the dough out of the refrigerator and leave to rest at room temperature for about 1 hour. Place on a well-floured work surface. Stretch the dough into an elongated shape, then fold both ends into the middle. Turn the dough so that the short side is facing you. Fold both ends into the middle again, pressing the ends of the dough firmly together to seal. Return the dough, seam-side down, to the container or proofing box and leave to rise for about 2 hours until double in volume.

Preheat the cooking space to 280 °C using the PizzaPlus mode. Line a baking tray with baking paper, then brush the baking paper and the sides of the baking tray generously with olive oil. On a lightly floured work surface, carefully stretch the dough by hand to fit the tray, place on the prepared baking tray, cover and leave to rise for about another 30 minutes. Spread the tomato sauce over ¾ of the dough, drizzle some olive oil all over the dough, put into the preheated cooking space and bake for about 8 minutes. Take out, scatter the mozzarella over one half of the pizza, put back into the cooking space and bake for about a further 5 minutes. Take out and slide onto a board to add the toppings.

(Pre-)heat cooking space to 280 °C with PizzaPlus

Put the pastry in

PizzaPlus 280 °C for 8 Mins

Add ingredients

PizzaPlus 280 °C for 5 Mins

Top one quarter of the pizza (with the tomato sauce and mozzarella) with artichokes and dried tomatoes, and scatter with rocket. Over the second quarter (with the tomato sauce and mozzarella) scatter basil leaves. Top the third quarter (with the tomato sauce but without the mozzarella) with cherry tomatoes, burrata and anchovies, and grate over some lemon zest. Over the last quarter (without the tomato sauce) scatter the mortadella and ricotta and drizzle with pistachio pesto. Drizzle a little olive oil over the whole pizza and sprinkle over fleur de sel and pepper.