Pizza al trancio

Pizza al trancio is pizza cooked in a tray, making it easy to cut into squares or rectangles. I would say it is a cross between pizza and focaccia and it is simple to make in a regular oven , not needing a super hot heat or a pizza stone. Here I have given two different options for toppings. A super fresh yummy vegetarian option and a pepperoni for the meat lover. Recipe adapted from Silvia Colloca.

Ingredients

• 2 tsp dry yeast
• 300 ml lukewarm water
• 1/4 tsp sugar
• 450 gm (3 cups) 00 flour
• 3 tsp salt flakes
• Extra virgin olive oil, for drizzling
• 3/4 tin chopped or crushed tomatoes

For the topping for option 1

• Fresh sliced tomatoes
• 150 gm fresh ricotta
• Olive oil, for drizzling
• Fresh basil

For the topping for option 2

• Packet of sliced Pepperoni
• Grated melting cheese ie pizza mix

Directions

Mix the yeast, sugar and water in a bowl or jug and stand for a few minutes to froth up.

Tip the flour into the bowl of a stand mixer, add the water and using the dough hook mix on low to combine. Add the salt and increase the speed and mix/knead the dough for 5 minutes until silky and smooth. You can mix dough in a bowl and knead by hand on a floured surface if you prefer, 5-7 minutes.

Shape the dough into a ball. Drizzle a little olive oil in a clean bowl, place the dough in the bowl and turn to coat with the olive oil. Cover with cling film and rest at room temperature for 30 minutes.

Lightly flour your bench and hands, stretch the dough into a rectangle, then fold the sides into the centre.

Then fold the top and bottom into the centre.

And then into a ball. Return to the bowl and cover with the cling film and prove for 1 to 1 1/2 hours until doubled in size.

Oil an oven tray and place the dough on it pushing it out the fill the tin. Let the dough relax for 10 -15 minutes in the tray.

Top with the tinned tomatoes, fresh tomatoes (if using) salt and olive oil. Bake in a preheated oven for 20 -25 minutes. If using option 2 toppings remove the from the oven half way through the cooking time and top with the cheese and pepperoni and return to the oven for the remainder of the cooking time.

For option 1 topping remove from the oven, top with dollops of ricotta, basil and a drizzle of olive oil.

Enjoy and if you do make this delicious pizza pease leave a comment letting me know how you got on. Sheryl x