Pizza Taglio
Recipe: #35299
July 22, 2020
Categories: Pizza, Anchovy, Cheese Mozzarella, Game/Sports Day, Oven Bake, Flour, more
"From our weekday newspaper The West Australian. Times are estimated and 2 hour resting times for dough have not been included."
Ingredients
Nutritional
- Serving Size: 1 (333 g)
- Calories 722.1
- Total Fat - 29.2 g
- Saturated Fat - 7.9 g
- Cholesterol - 39.6 mg
- Sodium - 2666.6 mg
- Total Carbohydrate - 94.9 g
- Dietary Fiber - 14.7 g
- Sugars - 5.6 g
- Protein - 29 g
- Calcium - 213.4 mg
- Iron - 6.1 mg
- Vitamin C - 14.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Place yeast, sugar and 1/2 cup (125 ml) warm water in a bowl and stir and set aside for 5 minutes or until frothy.
Step 2
Place flour in the bowl of a stand mixer with dough hook and add yeast mixture and 200 ml warm water, and knead on medium speed for 6 minutes or until smooth and elastic.
Step 3
Place dough in a lightly oiled bowl and cover with a clean tea towel and set aside in a warm place for 1 hour 30 minutes or until doubled in size.
Step 4
Preheat oven to 180°C.
Step 5
Knock back dough with a single punch and place in a greased 38 cm x 28 cm x 2 cm-deep baking dish. Using your hands, press dough out in a rectangle the same size as the dish, pushing it into the corners and set aside to prove for 30 minutes.
Step 6
Preheat oven to 220°C.
Step 7
Drizzle pizza base with oil, spread with tomato passata, scatter with parmesan and season and now layer artichoke over one-third of pizza and arrange anchovies in a crisscross pattern over the top and tear 3 slices of prosciutto over the middle third and scatter the remaining third with grated mozzarella, chilli flakes and sopressa.
Step 8
Place in oven and bake for 20 minutes or until base is golden.
Step 9
Top middle section with remaining 3 slices of prosciutto, tear buffalo mozzarella over and scatter with basil to serve.
Tips
No special items needed.