Pizza al Taglio with Potatoes and Soppressata

Name: Pizza al Taglio with Potatoes and Soppressata
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; 3 tbsp extra-virgin olive oil; 10 oz thinly sliced provolone 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

19.6%

Sauce

—

Cheese

283g

Dough weight

852g

Process

Bake temp

525°F / 274°C

Bake time

20-25 min

Oven

home standard

Surface

stone

Ingredients (11)

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 oil3 tbsp · 40.8g
cheese otherthinly sliced provolone cheese10 oz · 283g

Toppings (7)

over cheese2 anchovy fillets
over cheesedried oregano0.5g
over cheesered pepper flakes1.1g
over cheesethinly sliced soppressata170g
over cheesesmall Yukon Gold potatoes453.6g
over cheesepepper2.1g
over cheesechopped fresh parsley1g

Pizza Lab

Baker's percentages

Process

Ingredients (11)

Toppings (7)