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A Slice of Heaven in Pittsburgh


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Pizza al taglio is a much more homestyle slice -- "grandma pizza" -- and therefore seems to promise the home cook good results without special flour and a super-hot oven.

Well, it looks delicious. Hopefully it IS delicious. 

I spent a day at Bread and Salt in September and then experimented to make sure the method would work well in a home kitchen. The technique takes a while but is largely unattended; you can start it on the morning of Day 1 and finish it for dinner — or even lunch — on Day 2, and have pretty much whatever passes for your normal life in the meantime. For all but the most experienced home bread makers, the dough will be a surprise; it’s about 80 percent water by weight. For that reason, handling it can be messy, especially at first, but as long as you wet your hands, it’s not too difficult.

In fact, the whole thing is pretty simple. What you end up with is a pizza that can be served out of the oven, at room temperature or even reheated. (Easton often reheats the pies with a second layer of toppings.) I have probably eaten this pizza with a dozen different toppings over the past couple of months. I’d happily make any of them again, but I’m too busy experimenting with new ones.

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