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Pizza Taglio with Galbani Mozzarella


  • Galbani mozzarella 250g
  • Small ladle of uncooked tomato sauce
  • 250g strong flour
  • 10g salt
  • 10g yeast
  • Mixed peppers
  • Crumbled Italian sausage
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Preparation Instructions

  1. Mix the flour, yeast and salt together and add between 250-270ml of tepid water. Mix well until the gluten has formed and you have a nice smooth dough. Set to one side and allow to prove
  2. Knock the dough back when its doubled in size and roll out to fit the size of your baking tray. Cover and leave for another two hours.
  3. Roast and skin your peppers and mix with olive oil, a dash of vinegar and a pinch of salt. Chop fine. Cook the sausage
  4. Spread the base of your pizza with a ladle of the tomato sauce, sausage, pepper and basil before baking for 12-15 minutes at 180.
  5. Before serving, top with fresh Galbani Mozzarella