Cook a springy provolone recipe today.
Pizza al taglio is a Roman-style pie known for its airy, bubbly crumb and crispy crust, often likened to focaccia. This version relies on a long-fermented homemade dough; allow for at least 12 hours, but shoot for 24 hours to let the structure and flavor fully develop.
Pizza al Taglio with Onions and Provolone
Ingredients
- 4 teaspoons kosher salt
- 6½ cups bread flour
- ¾ cup whole wheat flour
- 2¼ teaspoons active yeast
- 8 tablespoons extra-virgin olive oil plus more if needed
- ½ cup all-purpose flour as needed for dusting work surfaces
- 12 ounces provolone cheese thinly sliced
- 8 ounces mozzarella cheese grated
- 2 sweet onions chopped
- 1 cup baby arugula
- freshly ground black pepper to taste
Instructions
- Combine salt and 3 tablespoons water in a small bowl and set aside.
- Whisk together bread flour, whole wheat flour, and yeast in a large bowl. Add 3 tablespoons olive oil and 3 cups lukewarm water and mix until a dough forms. Knead into a ball, then rest in the bowl for 10 minutes. Do not cover.
- Pour the salted water into the bowl and knead the dough for 8 to 10 minutes, or until the water is absorbed. Transfer to a large bowl coated with a small drizzle of olive oil and cover with cling wrap. Rest for 30 minutes.
- Transfer the dough to a work surface dusted with all-purpose flour. Fold the dough over itself 3 times, turning a quarter each time. Shape the dough into a ball and transfer back into the bowl with the smooth side facing up. Cover with cling wrap and refrigerate overnight, or for at least 12 hours. (Refrigerate for 16 to 24 hours to develop more complex flavor.) The dough should double in size.
- Remove the dough from the fridge and transfer to a floured work surface. Divide in half.
- Sprinkle a light dusting of all-purpose flour on top of each dough half. Take one half and fold in from one side, pulling the edges into the center. Turn the dough a quarter turn and repeat until you have a tidy ball shape. Turn the dough so the smooth side faces up. Repeat this process with second dough half.
- Lightly dust two 13 x 18-inch baking sheets with all-purpose flour. Transfer a dough ball to each sheet and cover with a clean, damp kitchen towel. Place the baking sheets in a warm spot and allow the dough to rise. They should be double in size after about 3 hours.
- Heat the oven to 500°F and arrange the racks in the top and bottom thirds.
- Move each dough ball to a floured work surface and stretch to the approximate size of the baking sheet. Brush a light layer of olive oil onto each baking sheet and transfer each dough to a sheet. Press and stretch the dough to the fit the baking sheet.
- Layer provolone evenly across the top, followed by the mozzarella and onions. Drizzle 2 to 3 tablespoons of olive oil over top.
- Bake for 15 minutes, switching the pans halfway through, or until golden brown.
- Top both pies with arugula, drizzle with more olive oil, and season with black pepper. Cut into squares and serve.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
