You can use the same amount of dough to make 1 pizza in a half sheet pan (13 by 18 inches) if you don't have an al taglio pan. The rising and baking times may vary, however.
This recipe originally appeared in our Fall 2021 issue. Get the magazine here.
In the bowl of a stand mixer fitted with a dough hook, combine 1 2/3 cups warm water with the yeast, whisking until dissolved. With the mixer on low, gradually add the flour and malt powder, mixing until well combined, 7 to 8 minutes. Cover bowl with a clean dish towel and rest for 30 minutes.
Meanwhile, stir the salt into the remaining warm water.
After the dough rests for 30 minutes, mix on medium speed for 8 to 10 minutes. Decrease speed to low and gradually add the salt water, mixing until mostly incorporated. Add the oil in a slow stream until fully incorporated, 2 to 3 minutes. Increase speed to high and mix until dough is smooth, sticky, and elastic, about 3 minutes. Transfer to a lightly oiled rectangular dish or tub (about 12 by 10 inches) and shape into a rectangle. Perform a 4-edge fold by gently stretching each side of the dough rectangle up and across the middle.
Cover dough with a clean dish towel and allow to rise for 2 1/2 hours at room temperature (around 70 degrees). Perform four 4-edge folds (1 fold every 30 minutes after the first 30 minutes) or more until the dough reaches full gluten development. (To assess this, use the windowpane test: Take a small golf ball–size portion of dough in your hands and gently stretch it. The more the dough can stretch without tearing, the more the gluten has developed. The dough will hold the window for at least 8 seconds and can be stretched to the point that it is nearly see-through.) Rest the dough, covered, for 30 minutes after the final fold.
Generously oil two 8-by-24-inch al taglio pizza pans (or one half sheet pan, 13 by 18 inches). If using al taglio pans, divide the dough in half. Perform a 4-edge fold on each dough piece and transfer to the prepared pan(s), seam-side down, trying to maintain the rectangular shape. Cover with lightly greased plastic wrap and rest for 30 minutes.
After 30 minutes, stretch the dough gently but assertively without damaging it to try to fill the pans. Proof for 3 hours at room temperature, covered with lightly greased plastic wrap. After the first hour, using lightly greased hands, stretch the dough again to fill the pans as evenly as possible, being careful not to tear it. It's OK if the dough doesn't reach the corners. (Test for proof using the fingertip test: Gently press dough for 2 seconds; it should leave a small dent that will slowly spring back.)
Follow the shaping, assembly, and baking instructions in the finished pizzas.
Traditional al taglio pans are rectangular and made of steel. The Modernist Cuisine team found the heavy aluminum Lloyd Pans work the same way.