Pizza by the slice

Name: Pizza by the slice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Type 0 flour 4 cups; Water cold at 3°-4°C 1.6 cups; Extra virgin olive oil 1.1 tbsp; Fine salt 2 ½ tsp; Fresh brewer's yeast 0.35 oz; Peeled tomatoes 1.67 cups; Pizza mozzarella cheese 2 ½ cups; Artichokes in oil (drained weight) 8.8 oz; Prosciutto crudo 1.8 oz; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Remilled durum wheat semolina 0.4 cup

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Makes: 6 pieces
Note + rising time (about 2 h 15 min. total)

PRESENTATION

What a pleasure to buy a slice of pizza from the bakery and eat it on the street... but we promise you that homemade pizza by the slice with your own hands will be even better! A baking tray pizza with a deliciously crispy base, ready to be topped as you like. You can opt for a classic Margherita or the version with tomato, mozzarella, prosciutto, and artichokes that we propose here, or you could even create a different topping for each slice depending on the diners' tastes, taking inspiration from classic recipes like Diavola pizza or Capricciosa pizza. Great for sharing with family or friends, the pizza by the slice prepared with this recipe is destined to become a must for your evenings!

Also try these baking tray pizza recipes:

Gluten-free baking tray pizza
Long-leavened pizza
Baking tray pizza with sourdough
No-knead pizza

INGREDIENTS

For the dough (for a 30x40 cm pan): Type 0 flour 4 cups (500 g); Water 1.6 cups (380 g) - cold at 3°-4°C; Extra virgin olive oil 1.1 tbsp (15 g); Fine salt 2 ½ tsp (15 g); Fresh brewer's yeast 0.35 oz (10 g)

For topping: Peeled tomatoes 1.67 cups (400 g); Pizza mozzarella cheese 2 ½ cups (300 g); Artichokes in oil 8.8 oz (250 g) - (drained weight); Prosciutto crudo 1.8 oz (50 g); Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For greasing and sprinkling: Extra virgin olive oil to taste; Remilled durum wheat semolina 0.4 cup (50 g)

Preparation

How to prepare Pizza by the slice

To prepare the pizza by the slice, first crumble the yeast into 1 cup of water 1 and stir to dissolve it 2. Put the flour in the bowl of a stand mixer with a dough hook 3.

Add the water and yeast mixture 4 and turn on the mixer at low speed. After about 5 minutes, add the salt 5, then increase the speed and slowly pour in the remaining water 6.

When the liquid is absorbed, also add the oil slowly 7 and continue to work until the dough is elastic 8. Transfer the dough to a bowl, cover with plastic wrap 9, and let it rise at room temperature for about an hour and a half.

In the meantime, prepare the topping: crush the peeled tomatoes by hand 10, then season with oil 11, salt, and pepper 12.

Flavor with basil leaves 13 and mix 14. Cut the artichokes into wedges 15 and set aside.

After the rising time, turn the dough onto an oiled work surface 16 and stretch it by gently pulling the sides until reaching a diameter of 16 inches 17, then fold the outer edges inward 18.

Close the dough 19 and shape it 20, then form a slightly elongated loaf 21.

Place the loaf in a container with a lid sprinkled with semolina 22, close it 23 and let it rise for about 45 minutes. After this time, turn the dough onto the work surface 24.

Spread the loaf by gently pressing with your fingertips to obtain a rectangular shape, being careful not to release the fermentation gases 25. Transfer the rectangle to a 12x16 inch non-stick baking tray 26 and brush the surface with oil 27. Bake in a preheated static oven at 480°F for 5 minutes, placing the tray on the lower shelf of the oven.

After 5 minutes, take it out and spread the tomato sauce 28, then bake at the same temperature for another 15 minutes, on the middle shelf. After this time, take it out and sprinkle with mozzarella 29. Bake one last time for 5-6 minutes, this time on the top shelf.

When the mozzarella is melted and golden, take it out and top with artichokes 31 and prosciutto 32. Garnish with basil and serve your pizza by the slice immediately 33!