Pizza al Taglio con Patate

Name: Pizza al Taglio con Patate
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Laziale
Ingredients: 400 g strong white bread flour; 320 ml Water; 3 g instant dried yeast; 10 g Fine sea salt; 45 ml Extra virgin olive oil; 500 g waxy potatoes; 2 tbsp Fresh rosemary; 1 tsp coarse sea salt; 0.5 tsp Black pepper

A classic Roman sheet-pan pizza topped with paper-thin potatoes and fragrant rosemary, baked until golden and crisp.

🇮🇹Italy· Lazio

Prep: 35 min
Cook: 25 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 460 kcal

Ingredients

0 of 9 gathered

Servings

400 g strong white bread flour — tipo 0 or high-protein flour
320 ml Water — lukewarm
3 g instant dried yeast — or 7 g fresh yeast
10 g Fine sea salt — for the dough
45 ml Extra virgin olive oil — divided between dough, pan, and topping
500 g waxy potatoes — such as Charlotte, unpeeled
2 tbsp Fresh rosemary — leaves picked and roughly chopped
1 tsp coarse sea salt — for the topping
½ tsp Black pepper — freshly cracked

Equipment

•Large mixing bowl
•30x40 cm metal baking tray
•Mandoline slicer
•Clean kitchen scissors
•Pastry brush

Nutrition

Per serving, approximate

Calories: 460 kcal
fat: 13 g
carbs: 74 g
fibre: 4 g
protein: 11 g
calories: 460 kcal

Instructions

1
Whisk the strong bread flour and dried yeast together in a large mixing bowl.
2
Add 300 ml of lukewarm water and mix into a sticky, shaggy dough.
3
Dissolve the fine sea salt in the remaining water and work it into the dough.
4
Add 15 ml of extra virgin olive oil and fold until absorbed into the wet dough.
5
Cover the bowl and rest for twenty minutes at room temperature.
6
Perform three sets of stretch-and-folds every twenty minutes to build dough strength.
7
Cover and ferment the dough in the refrigerator for twenty-four hours until bubbly.
8
Oil a metal baking tray generously with 15 ml of olive oil.
9
Tip the dough into the tray and gently dimple it outwards to the edges.
10
Slice the potatoes paper-thin with a mandoline, rinse in cold water, and dry thoroughly.
11
Toss the sliced potatoes with remaining olive oil, rosemary, coarse salt, and black pepper.
12
Layer the seasoned potato slices across the dough and bake at 240°C for twenty-five minutes.
13
Cut the hot pizza into rectangular slices with kitchen scissors and serve immediately.

Chef's tips

Slice the potatoes as thinly as possible so they cook through and crisp without parboiling. Always dry the potato slices thoroughly with a tea towel before seasoning to prevent excess steam. Baking on the lowest oven rack for the first ten minutes ensures a crisp, golden bottom crust.

Ingredient substitutions

strong white bread flour → Italian tipo 00 flour with high protein content (at least 12%)
waxy potatoes → any firm, low-starch potato that holds its shape when thinly sliced

Storage

Store leftover pizza wrapped tightly in parchment paper at room temperature for up to one day or refrigerated for two days.

Reheating

Reheat slices on a hot dry frying pan or in a 200°C oven for five minutes until the base is crisp again.

Common mistakes to avoid

•Slicing potatoes too thickly, which leaves them raw in the centre while the crust burns.
•Leaving excess water on the potato slices, resulting in a soggy, pale crust.
•Under-oiling the baking tray, causing the delicate dough to stick firmly to the base.