Pizza al Taglio with Arugula and Fresh Mozzarella
SERVES4 to 6
SEASON 20A Trip to Rome
WHY THIS RECIPE WORKS
Our Pizza al Taglio recipe uses a dough containing lots of water and olive oil to create a tender and airy crust with a crisp, light underside. Because the dough is so wet, we folded it by hand (rather than employ a stand mixer) to develop ...