Roman Pizza al Taglio

Method

1. 01

   Step 1: Mix the dough

   Mix the flour with 350 ml of the cold water and the yeast until no dry flour remains, then rest for 20 minutes. Add the salt and gradually squeeze in the remaining 50 ml water with your fingers, then work in the 20 ml oil until absorbed. The dough will be very sticky — that’s right.

2. 02

   Step 2: Stretch and fold

   Over 1½ hours, do three sets of folds every 30 minutes with wet hands: lift an edge of the dough, stretch it up and fold it over the centre, turning the bowl, 4–6 times. The dough gets smoother and stronger with each set.

3. 03

   Step 3: Cold ferment

   Transfer to an oiled container with a lid and refrigerate for 24 hours (up to 48). It should roughly double and be dotted with bubbles.

4. 04

   Step 4: Bring to room temperature

   Take the dough out 2½ hours before baking and leave it covered at room temperature until puffy and jiggly.

5. 05

   Step 5: Stretch in the tray

   Grease a 30 × 40 cm tray with the 30 ml oil and tip the dough in. With oiled fingertips, press it out from the centre to the corners without knocking out all the air; if it springs back, give it 10 minutes and carry on. Rest for 30 minutes while the oven heats to its maximum (250–275 °C) with a stone or steel on the lowest shelf.

6. 06

   Step 6: Add the sauce

   Mix the passata with the garlic, oregano, salt and 1 tbsp oil and spread it evenly over the dough, leaving a 1 cm border.

7. 07

   Step 7: Bake in two stages

   Set the tray on the stone and bake for 15 minutes until the edges are golden. Add the cherry tomatoes cut side up and the olives, drizzle with the rest of the oil and bake for 6–8 minutes more. Lift a corner with a spatula: the base should be deep golden and crisp.

8. 08

   Step 8: Cut and serve

   Slide the pizza straight out of the tray onto a rack so the base stays crisp and leave for 5 minutes. Scatter with basil and cut into 8 rectangles with scissors.