Pizza al Taglio by Pappalardobruce

Ingredients

• 500g bread flour
• 350ml warm water
• 5g instant dry yeast
• 10g salt
• 20ml extra virgin olive oil
• 200ml crushed tomatoes
• 250g mozzarella, shredded

Instructions

1. Combine flour, water, yeast, and salt in a large bowl, mixing until a shaggy dough forms.
2. Add olive oil and knead for 8-10 minutes until the dough is smooth and elastic.
3. Cover the bowl and let the dough rise at room temperature for 2 hours until doubled in size.
4. Stretch the dough into a greased rectangular baking sheet and let it rest for 30 minutes.
5. Preheat your oven to 220°C (425°F).
6. Spread tomato sauce over the dough and bake for 15 minutes until the edges are golden.
7. Remove from the oven, top with mozzarella, and bake for an additional 8-10 minutes until the cheese is bubbling and slightly browned.