Hey folks today I want share with the world my family's Taglio pizza or pizza trancio, from the Northern region of Italy, in the Tuscany area. What's a Taglio pizza you ask? Created in Rome, it's a large square size pizza. It's big, and amazingly tasty and i'm here to show you how to make the "Better than take out" recipe. No pizzeria will compare, and you will be a chef legend in your family. Hail to the Cook. Now let's get started.
Ingredients
Dough
-3 cups of oo flower or pizza flour found at an import store
-1 package of yeast
-1 cup of 7-up
1/4 teaspoon of salt
-10 heaping teaspoons of refined sugar
Pizza Sauce
-1 can of crushed tomatoes
-2 teaspoons of minced garlic
-3 heaping tablespoons of greek oregano (or to taste)
-2 heaping tablespoons of sugar (or to taste)
-1-2 teaspoons of salt (or to taste)
-pepper
-chicken base
Toppings
-Mozerella Cheese (as much as you like)
-whatever toppings you prefer, but try to have a quality topping for best taste and results.
Directions
Preheat over to 425 F. Activate yeast. Once yeast is activated, add olive oil, salt, sugar, 7-up and mix in kitchen aid on low. Gradually add flour and mix till nice dough is formed. Take out of mixer, and roll into a perfect, spherical ball. Put back in mixer bowl, cover with syran wrap, towel, and keep in warm place for 2 hrs.
In the meantime, graid cheese and prepare any toppings you may like; e.g. cooking bacon, cutting pepperoni, cutting olives, mushrooms, whatever you like. To cook sauce, in a pan, first sprinkle some olive oil around the pan to create a glazing surface. Add garlic and saute on low, and add a tablespoon of butter melting it, letting it merge with the garlic and olive oil. After the garlic has caramelized, pour one can of crushed tomatoes into the pan. Add salt, pepper, Greek oregano, chicken stalk, and sugar. Stir and mix thoroughly cooking on low until sauce reduces 1/3 or desired thickness.
After 2 hours is up, and dough has doubled in size, remove from mixer bowl onto surface with a thin layer of flour to prevent sticking. Begin to stretch dough out to a rectangular shape. Hopefully you have a square pizza pan, but if not, a deep cookie sheet will do. Be sure to crisco it or butter it with a paper towel, sprinkling flour evenly around and remove excess flour. Place dough on square pan rolling and stretching dough to all four sides and corners are snug to pan. Remember to stretch it right up the sides; that will be your crust. Take desired amount of sauce and evenly distribute it throughout base. Add desired amount of mozzarella, along with toppings of your choosing.
Place in oven at 425 F for 15-20 minutes on the medium rack. After crust has risen and browned, remove from oven, let cool, and cut horizontal and vertical. You now have a true Italian Taglio Pizza and there is absolutely no reason to ever order again in your life. This is the best. Comments are appreciated and a video will be following in the not to distant future.