Pizza By The Slice Recipes

PIZZA AL TAGLIO (PIZZA BY THE SLICE)

Steps:

• Preheat oven to 400°F. Place prepped focaccia bread on baking sheets, cut side up, and drizzle with oil. Top and layer each with desired toppings.
• Margarita: Spoon grated tomato over the focaccia and season with garlic, salt and pepper. Top with mozzarella and bake for 15-20 minutes or until focaccia is crispy and cheese is bubbly.
• Creamy Mortadella & Fig Topping: Spread mascarpone over the focaccia and sprinkle with pecorino. Bake for 15-20 minutes or until focaccia is crispy and cheese is browning slightly. Top pizzas with mortadella slices, pistachios, basil and a little extra drizzle of EVOO.
• Potato, Onion & Gorgonzola: Spread caramelized onions over the top of the focaccia. Next, layer with potatoes and sprinkle with cheese, rosemary, EVOO and a healthy sprinkle of salt and pepper. Bake for 20-25 minutes or until potatoes are tender.

EASY PIZZA SLICE

Steps:

• Combine the first 7 ingredients.
• Press into a small greased lamington tin.
• Top with the tomato paste and cheese.
• Bake @ 180C for 25 minutes.
• When cooled slightly, cut into slices.
• Can be eaten warm or kept in the fridge to eat at anytime.

NEW YORK-ISH PIZZA DOUGH (WITH DIASTATIC MALT POWDER)

Steps:

• Measure dry ingredients into a large bowl and whisk together to combine. Make a well in the center.
• Weigh out the water in a separate container and add into the well of the flour mixture.
• Weigh out the olive oil and add to the well.
• Using a dough whisk, wooden spoon, or your hands, begin stirring in the flour from the sides of the well, mixing it in gradually until all the flour is incorporated.
• Cover with a clean kitchen towel or plastic wrap and let dough sit for 15-20 minutes.
• Turn out dough onto a clean, lightly floured work surface, and knead until smooth, elastic, and kind of "shiny" looking, about 10 minutes.
• Place dough into a large covered container and refrigerate for 48 hours.
• After the initial 48-hour "bulk ferment," remove dough from container, weigh into four equal portions (no worries if they are a little more or less than 325 grams each), and ball dough. Place dough balls in individual round containers and refrigerate 24 hours more (Glad Big Bowls work well for this).
• Two hours before you plan to cook your first pizza, remove the containered dough from the fridge and let it come to room temperature. Stretch and top as desired.