Pizza al Taglio with Potatoes and Soppressata

Name: Pizza al Taglio with Potatoes and Soppressata
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 2/3 cups (14 2/3 ounces), bread flour; 1 teaspoon, instant or rapid-rise yeast; 1 1/2 cups (12 ounces), water, room temperature; 2 tablespoons, extra-virgin olive oil; 1 1/4 teaspoons, table salt; , Vegetable oil spray; 1 (14.5-ounce) can, whole peeled tomatoes, drained; 1 tablespoon, extra-virgin olive oil; 2 , anchovy fillets, rinsed; 1 teaspoon, dried oregano; 1/2 teaspoon, table salt; 1/4 teaspoon, red pepper flakes; 3 tablespoons, extra-virgin olive oil, divided; 6 ounces thinly sliced, soppressata; 10 ounces thinly sliced, provolone cheese; 1 pound small, Yukon Gold potatoes, peeled and sliced thin; 1/2 teaspoon, pepper; 2 teaspoons, chopped fresh parsley

11 comments

By Andrew Janjigian

Appears in Cook's Illustrated March/April 2019

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.

SERVES4 to 6

TIME1¼ hours, plus 18 hours resting

Pizza al Taglio with Potatoes and Soppressata

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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