Pizza al Taglio Americano Style

Ingredients

• 1 Tray American Pan Flat Bread Roman Style Tray
• 14 slices Mortadella
• 200g Crema Di Pistacchio
• 50 g Cherry tomatoes
• 1 Handful Pistachio Nuts
• 2 Balls Bufula Mozzarella
• 1g Basil

Method

• Open Dough onto tray & shape into the tray

• Add Evoo all over

• Leave to rise in-tray a little overnight with cling film over it

• Take out fridge the day after then start pizza making.

• Add Crema Di Pistacchio all over

• Add Fresh Mozzarella all over

• Place into oven & cooked

• Once cooked take out & add toppings

• Add Mortadella

• Add Cherry tomatoes & break up bufula mozzarella

Additional Method Info:

• Sprinkle Pistacchio nuts all over

Dough Preparation

1. Add to Dough Machine 18Kg Caputo Flour (Red Bag).

2. Then 4kg 5 Stagioni Manitoba Flour.

3. Then 50g Lievito & mix dry in the machine.

4. Then add 12L Water little at a time while the dough is turning.

5. Near the end add 600g Salt & lastly add 500g Evoo on the dough while turning.

6. Once ready

7. 48 Hours in Fridge

8. Then ball into 280g & leave for a further 24 hours in the fridge.

9. The dough is now ready.

Sauce Preparation

1. Pistachio nuts

2. Evoo.

3. Salt.

4. Cream

5. Cook then once ready let cool down

6. Then Blend to create the sauce

Chef’s Secret

Manitoba Flour