Pizza Romana Recipe (Al Taglio)

• MORCOTE® 00 PIZZA FLOUR 500gm
• FRESH YEAST 15 gm
• salt 3-4 sprigs
• water 350– 400 gm
• Extra virgin olive oil 25gm 

• ITALIAN SUGO POWDER 75g
• Water (for sugo) 300g
• Olive oil (for sugo) 37g
• Low-moisture mozzarella cheese 200-250g
• Fresh basil leaves A handful
• Extra virgin olive oil For drizzling

For Sugo Preparation: Whisk Sugo Powder, water & olive oil until smooth. Set aside. 

In a mixer bowl, combine water, sugar, and yeast. Add flour, salt & olive oil. Mix on slow speed for 3–4 minutes. The mix on medium speed for 5–7 minutes until soft and elastic. Proof in an oiled bowl for 60–90 minutes. Pre-heat oven to 232°C. Oil an 18"×13" sheet pan generously. Punch down dough and stretch gently to fill the pan. If tight, rest 10–15 minutes before continuing. Spread Italian sugo, leaving a ½-inch border. Top with cheese & vegetables. Bake for 18–22 minutes until crust is golden and cheese is bubbling. Rest for 5 minutes. Garnish with fresh basil and serve hot. 

Professional Insight: This high-hydration dough yields a thick, airy crumb ideal for pan pizzas. Use a well-oiled base to crisp the bottom and enhance flavour through slight frying.