Cagliari Style Sheet Pan Pizza (Pizzetta Al Taglio Cagliaritana) Recipe by Ilovecookingathome
Cooking Instructions 1 The day before: Place all the flour in a bowl. Add all the cold tap water and the yeast. Mix with a spoon until you have a sticky, rough dough. Let it rest uncovered for 15 minutes. Add the salt, stretch the dough out, and start folding the edges toward the center in the bowl for about 2 minutes. 2 Let the dough rest two more times for 15-20 minutes each, folding it in the bowl between rests. If the dough becomes firm enough to pull away from the bowl, transfer it to the counter and do a few slap-and-folds, resting for about 5 minutes between sets. Do 3-4 folds, rest 5 minutes, and repeat. If the dough is soft and not sticky, stop. If it's still too soft, let it rest another 15 minutes and fold again. 3 Once the dough is ready, let it sit for 30-40 minutes, then place it in a covered container large enough for it to triple in size. Refrigerate for at least 12 hours (up to 18 hours). 4 The next day, divide the dough into 15-16 ounce (430-450 gram) portions. Place each piece seam-side down in a lightly oiled, covered container and let them rise at room temperature until doubled (2-3 hours in summer, 4-5 hours in winter). 5 Turn the dough out onto a counter generously dusted with semolina flour. Gently stretch the dough with your fingertips, being careful not to deflate the bubbles. Transfer the dough to a lightly oiled sheet pan, using the backs of your hands to move it. Top the base with about 12 ounces (350 grams) of seasoned crushed tomatoes. Bake on the bottom rack of a preheated oven at the highest temperature, using the bake (not convection) setting. 6 After about 15 minutes, if the crust is golden and crisp, remove from the oven. Add the remaining tomatoes and plenty of shredded, well-drained mozzarella. Return to the oven on the top rack until the cheese is melted. If the crust is still pale and soft, continue baking without the cheese until golden, then add the cheese at the end. (A pale, soft crust means the dough isn't fully baked.) 7 Once baked, slide the pizza onto a wire rack to let excess moisture escape. Drizzle lightly with extra virgin olive oil and, if you like, sprinkle with grated Parmesan cheese to boost the flavor. After 2-3 minutes, transfer to a cutting board, cut into 8x6 inch (20x15 cm) rectangles, and fold each piece lengthwise. 8 Now you're ready to serve and enjoy the pizza with its crispy crust and delicious toppings. Be careful—it’s hot! 9 If you want to bake ahead and serve later, reheat the cut pizza rectangles in a hot oven on a preheated baking sheet. After 3-4 minutes, when the mozzarella is melty again, remove, fold, and serve. 1 The day before: Place all the flour in a bowl. Add all the cold tap water and the yeast. Mix with a spoon until you have a sticky, rough dough. Let it rest uncovered for 15 minutes. Add the salt, stretch the dough out, and start folding the edges toward the center in the bowl for about 2 minutes. 1 The day before: Place all the flour in a bowl. Add all the cold tap water and the yeast. Mix with a spoon until you have a sticky, rough dough. Let it rest uncovered for 15 minutes. Add the salt, stretch the dough out, and start folding the edges toward the center in the bowl for about 2 minutes. 2 Let the dough rest two more times for 15-20 minutes each, folding it in the bowl between rests. If the dough becomes firm enough to pull away from the bowl, transfer it to the counter and do a few slap-and-folds, resting for about 5 minutes between sets. Do 3-4 folds, rest 5 minutes, and repeat. If the dough is soft and not sticky, stop. If it's still too soft, let it rest another 15 minutes and fold again. 2 Let the dough rest two more times for 15-20 minutes each, folding it in the bowl between rests. If the dough becomes firm enough to pull away from the bowl, transfer it to the counter and do a few slap-and-folds, resting for about 5 minutes between sets. Do 3-4 folds, rest 5 minutes, and repeat. If the dough is soft and not sticky, stop. If it's still too soft, let it rest another 15 minutes and fold again. 3 Once the dough is ready, let it sit for 30-40 minutes, then place it in a covered container large enough for it to triple in size. Refrigerate for at least 12 hours (up to 18 hours). 3 Once the dough is ready, let it sit for 30-40 minutes, then place it in a covered container large enough for it to triple in size. Refrigerate for at least 12 hours (up to 18 hours). 4 The next day, divide the dough into 15-16 ounce (430-450 gram) portions. Place each piece seam-side down in a lightly oiled, covered container and let them rise at room temperature until doubled (2-3 hours in summer, 4-5 hours in winter). 4 The next day, divide the dough into 15-16 ounce (430-450 gram) portions. Place each piece seam-side down in a lightly oiled, covered container and let them rise at room temperature until doubled (2-3 hours in summer, 4-5 hours in winter). 5 Turn the dough out onto a counter generously dusted with semolina flour. Gently stretch the dough with your fingertips, being careful not to deflate the bubbles. Transfer the dough to a lightly oiled sheet pan, using the backs of your hands to move it. Top the base with about 12 ounces (350 grams) of seasoned crushed tomatoes. Bake on the bottom rack of a preheated oven at the highest temperature, using the bake (not convection) setting. 5 Turn the dough out onto a counter generously dusted with semolina flour. Gently stretch the dough with your fingertips, being careful not to deflate the bubbles. Transfer the dough to a lightly oiled sheet pan, using the backs of your hands to move it. Top the base with about 12 ounces (350 grams) of seasoned crushed tomatoes. Bake on the bottom rack of a preheated oven at the highest temperature, using the bake (not convection) setting. 6 After about 15 minutes, if the crust is golden and crisp, remove from the oven. Add the remaining tomatoes and plenty of shredded, well-drained mozzarella. Return to the oven on the top rack until the cheese is melted. If the crust is still pale and soft, continue baking without the cheese until golden, then add the cheese at the end. (A pale, soft crust means the dough isn't fully baked.) 6 After about 15 minutes, if the crust is golden and crisp, remove from the oven. Add the remaining tomatoes and plenty of shredded, well-drained mozzarella. Return to the oven on the top rack until the cheese is melted. If the crust is still pale and soft, continue baking without the cheese until golden, then add the cheese at the end. (A pale, soft crust means the dough isn't fully baked.) 7 Once baked, slide the pizza onto a wire rack to let excess moisture escape. Drizzle lightly with extra virgin olive oil and, if you like, sprinkle with grated Parmesan cheese to boost the flavor. After 2-3 minutes, transfer to a cutting board, cut into 8x6 inch (20x15 cm) rectangles, and fold each piece lengthwise. 7 Once baked, slide the pizza onto a wire rack to let excess moisture escape. Drizzle lightly with extra virgin olive oil and, if you like, sprinkle with grated Parmesan cheese to boost the flavor. After 2-3 minutes, transfer to a cutting board, cut into 8x6 inch (20x15 cm) rectangles, and fold each piece lengthwise. 8 Now you're ready to serve and enjoy the pizza with its crispy crust and delicious toppings. Be careful—it’s hot! 8 Now you're ready to serve and enjoy the pizza with its crispy crust and delicious toppings. Be careful—it’s hot! 9 If you want to bake ahead and serve later, reheat the cut pizza rectangles in a hot oven on a preheated baking sheet. After 3-4 minutes, when the mozzarella is melty again, remove, fold, and serve. 9 If you want to bake ahead and serve later, reheat the cut pizza rectangles in a hot oven on a preheated baking sheet. After 3-4 minutes, when the mozzarella is melty again, remove, fold, and serve. 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