Pizza al Taglio with Prosciutto and Figs

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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.

SERVES 4 to 6

TIME 1¼ hours, plus 18 hours resting

Pizza al Taglio with Prosciutto and Figs

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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