Pizza al Taglio with Potatoes and Soppressata
Tender and airy yet substantial, this Roman pie is often topped like an open-faced sandwich. It's also one of the easiest pizzas you'll ever make.
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 ...