Pizza ‘al taglio’ (“by the slice”).

“Italians have been doing quality street food much longer than us (the British) , and make less of a fuss about it”

Pizza al taglio (1)

“Designed to be held in the hand and eaten on the hoof, this is baked slower and longer in trays, so it gets a crispy bottom. It has a slightly thicker crust and a wonderfully chewy crumb with big, open bubbles.”

Pizza al taglio (2)

“Foods like this allow us to loiter in archways, stroll down streets and wander through piazzas.”

The above quotes are from Jacob Kenedy, chef patron at Bocca di Lupo and Vico, taken from an article published in the Financial Times. The images were added by myself.

Everywhere I go in Italy There seem to be stalls opening to the street selling this stuff. All of it looks fantastic. Also, it is a reminder to me that whilst there are the wonderful classic pizza’s we can adapt to circumstances. After all, these kinds of foods were invented out of pragmatism.

Pizza Doesn’t have to be Round

Pizza al taglio (5)

You don’t even necessarily have to use a wood fired oven or a stone. But I must admit, I do like using a stone.

On a cheap, well-loved, non-stick baking tray generally sprinkle some flour to aid the non-stickiness. Make a base in your own favourite way and arrange on top. I like to crimp the edges of the dough so it makes a kind of tray. Reduce some tinned tomatoes in a pan. How far you go with this is up to you. I like mine quite thick to get quite a strong flavour. Spread on top, but don’t use too much, and sprinkle with ripped basil.

Pizza al taglio (3)

Dice up some onion, mushroom, bell pepper and cheese (take your pick). Get this mixture well mixed in a bowl with a good generous slug of olive oil. Put on top and spread in some prosciutto. Bake on gas mark 4 or 5.

Pizza al taglio (4)

When done, throw on some more ripped basil as a garnish.

Pizza al taglio (6)