Summer al taglio pizza

by Vincenzo D'Alto

recipe by Michele Forgione

Dough

  • 8 cups of bread flour
  • 3 1/4 cups of water
  • 3 tsp fresh yeast
  • 3 tbsp olive oil
  • 5 tsp salt

Toppings

  • 2 tbsp of olive oil
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 3 different coloured peppers (red, yellow, orange) seeded and cut into long, quarter-inch strips
  • 1 1⁄2 tsp dried oregano
  • 3/4 tsp of salt
  • Ground pepper
  • Chili flakes to taste
  • 3 seeded Italian tomatoes, diced
  • 4 sweet Italian sausages with fennel, removed from skin casing and crumbled
  • 3 tbsp chopped fresh basil (optional)

Directions for dough

Mix all ingredients in a bowl and let rest for half an hour at room temperature. Then fold the dough. Repeat three more times every half hour. After the final fold, cover the bowl and put it in the refrigerator overnight (24 hours). The next day, divide the dough in half and ball the dough. Let it double in size then stretch out. Lightly oil each sheet pan. Stretch the dough with plenty of flour. Put the dough on the pan, top with the prepared al taglio mix and bake at 450°F for 25 minutes.

Directions for topping

In a non-stick skillet, heat the oil over medium-low heat. Add the onion and garlic. Cook, stirring frequently to avoid browning the garlic and onion. Add peppers, oregano, salt, pepper and chili flakes. Cook over medium heat for 15 minutes, half covered, while stirring occasionally. Add the diced tomatoes and cook for another 15 minutes over low heat, stirring a few times. Add the crumbled sausage for the last five minutes of cooking. Remove from heat and add fresh basil. Taste and adjust seasoning as needed. Let cool, then refrigerate until ready to top the pizza dough.