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.

'SLICE' OF PIZZA

Steps:

• For the dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip in the dough. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. (The dough will last for 3 or 4 days refrigerated.)
• For the pizza: Arrange an oven rack in the lowest position and preheat the oven to 500 degrees F. Oil a large baking sheet.
• Roll out the dough on a floured surface and form into a large wedge shape. Fold in the edges to make it a perfect wedge. Fold the "crust" end to make it a little thicker. Transfer the wedge to the prepared baking sheet. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Top with the pepperoni.
• Bake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn't burn. Serve immediately.

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!

PIZZA BY THE SLICE

Steps:

• Preheat oven to 375°F.
• Remove stem end of tomato and cut tomato into several large chunks, then coarsely chop.
• Stack salami slices, two at a time and cut into small wedges.
• Unroll crescent dough on cutting board and separate into 8 triangles.
• Arrange the triangles on a flat baking stone or pizza pan so they do not touch.
• Sprinkle triangles with equal amounts of tomato (or sauce), salami, cheese and oregano.
• Bake 15-18 minutes or until edges are golden brown.