While a thin crunchy crust is what most people would expect from a real Italian pizza, deep dish pizza is indeed very common in Italy too. It is the type of pizza you’d buy as a walking snack at a bakery or pizza shop. It is called pizza “al taglio” or “al trancio” as it is sold in square slices by weight and it is usually baked in big rectangular oven trays. It is high and soft like a focaccia bread and it is most kids’ favorite type of pizza. Are you ready to give it a try?
Ingredients (For a 25 x 40cm)
Dough
260 g Flour (type 0)
160 g luke warm water
1 tsp sugar
5 g active dry yeast
5 g salt
20 g Extra virgin olive oil
Toppings
250 g pizza sauce
200 g Mozzarella cheese
Method
Pour the water in a big bowl. Dissolve yeast directly into the water along with sugar. Add in oil and half the flour. Quickly mix with the help of a wooden spoon;
When you get a uniform, creamy mixture, add in salt, then mix in about 2/3 of the remaining flour a little at a time. Knead for about 4-5 minutes. Set aside the leftover flour for the next round of hand-kneading;
When the dough no longer sticks to to your hands, sprinkle a little flour on your worktop and turn it over. Rub your hands with a little flour and knead for a few minutes, adding in the remaining flour.
Pour 1 Tbs olive oil into the pan and place the dough on it. Rub the dough with some of the olive oil, then cove r it with a damp towel and let it sit until it doubles in size (30 mins to 1 hour)
Preheat oven at 240 C fan. Flatten out the dough directly in the pan, using your hands to stretch it so it fills the pan. Spread tomato sauce on the dough, top with mozzarella cheese and add your favorite toppings;
Bake for 15 – 20 minutes at 240 C.
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