Pizza al Taglio with Arugula and Fresh Mozzarella

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Appears in Cook's Illustrated March/April 2019, America's Test Kitchen TV

SERVES4 to 6

TIME1¼ hours, plus 18 hours resting

has video

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 ...

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