YES, A PIZZA al Taglio is a very classic pie. Tomato sauce. Cheese. Basil. And, sure, you could call it “basic” in a world of hot-honey-drizzled Toney Baloney pepperoni pizzas. But Pizza al Taglio is really good basic.
So when you’ve tired of maximalist pizza, return to form with this recipe from Fabio Trabocchi, a fine-ding chef of many (many) restaurants including Sfoglina in the Washington, DC area. Like other high-end chefs throughout the United States, Trabocchi has been known to trade his toque for a pizza peel and sling pies.
His method for great grilled pizza is simple—and that’s exactly the point.
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Ingredients
- 1 1/4 c. crushed San Marzano tomatoes
- Good olive oil
- Fresh basil
- 1 (13 oz.) dough ball, at room temp
- 10 1/2 fior di latte mozzarella or mozzarella pearls, torn into roughly 1/2-inch pieces and drained on a paper towel
Directions
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- Step 1Preheat your grill to high, indirect heat, with the lid closed.
- Step 2In a small bowl, season the tomatoes to taste with salt, olive oil, and torn basil leaves.
- Step 3On a lightly floured peel, stretch the dough to just over 14 inches. Using a pizza peel, slide the dough over direct heat and grill, lid open, turning every 15 to 20 seconds, for about 1 minute. Then, using tongs, flip and slide the pizza over indirect heat. Spread on the sauce in a thin, even layer with a 1-inch border near the crust. Top with the torn cheese. Close the grill lid and cook till the toppings are done, about 1 minute. Using tongs, slide the pizza back over direct heat, rotating it every 15 to 20 seconds for 1 minute more.
- Step 4Transfer the pizza to a work surface. Top with fresh torn basil, olive oil, and flaky salt.
