Pizza al Taglio with Arugula and Fresh Mozzarella

Name: Pizza al Taglio with Arugula and Fresh Mozzarella
Cook time: 25 min
Ingredients: 2.6666666666666665 cup bread flour; 1 tsp instant or rapid-rise yeast; 1.5 cup water; 2 tbsp extra-virgin olive oil; 1.25 tsp table salt; 0 each Vegetable oil spray; 1 each 1 can can whole peeled tomatoes; 1 tbsp extra-virgin olive oil; 0.5 tsp table salt; 0.25 cup extra-virgin olive oil; 8 oz fresh mozzarella cheese; 1.5 oz Parmesan cheese

Unknown · americastestkitchen.com · 2022 · Original

roman al taglio (asserted)

Baker's percentages

Flour

416g

Water

340g

Hydration

81.7%

Salt

2.5%

Yeast

1.01%

Oil

22.9%

Sauce

—

Cheese

270g

Dough weight

866g

Process

Bake temp

525°F / 274°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Ingredients (12)

flourbread flour2.6666666666666665 cup · 416g
yeastinstant or rapid-rise yeast1 tsp · 4.2g
waterwater1.5 cup · 340g
oilextra-virgin olive oil2 tbsp · 27.2g
salttable salt1.25 tsp · 7.5g
oilVegetable oil spray0 each · 0g
sauce tomato1 can can whole peeled tomatoes1 each · 0g
oilextra-virgin olive oil1 tbsp · 13.6g
salttable salt0.5 tsp · 3g
oilextra-virgin olive oil0.25 cup · 54.5g
cheese mozzarellafresh mozzarella cheese8 oz · 227g
cheese otherParmesan cheese1.5 oz · 43g

Toppings (4)

over cheese2 anchovy fillets
over cheesedried oregano0.5g
over cheesered pepper flakes1.1g
post bakebaby arugula113g

Pizza Lab

Baker's percentages

Process

Ingredients (12)

Toppings (4)