Recipe for Tuscan pizza by the slice at a typical restaurant

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Tuscan pizza by the slice combines the softness of a thick, well-leavened dough with the bold flavors of regional cuisine.

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Even in a pizzeria on Corso Lodi in Milan, this preparation can become a meeting point between the Milanese tradition of the slice and characteristic Tuscan ingredients.

A soft, high and well-structured dough

The base of the recipe calls for medium-strength flour, water, sourdough starter, salt, and a small amount of extra virgin olive oil. The water must be incorporated gradually, resulting in a soft yet workable dough. After adding the salt and, lastly, the oil, the dough is kneaded until it reaches a smooth and elastic consistency. The crucial step is the long leavening, which allows the base to develop volume, lightness, and a structure capable of supporting a generous filling.

Once the first rise is complete, the dough can be transferred to a lightly greased baking pan and gently spread out, avoiding completely flattening any bubbles that have formed. A second resting phase follows, which helps achieve the typical thickness of pizza al trancio. Baking in a wood-fired oven imparts distinctive aromas and a well-developed crust, but a home oven can also produce good results if heated to maximum temperature and preheated well in advance.

The filling that tells the story of Tuscany

The most representative version starts with a tomato sauce seasoned with a little salt and oil, spread without weighing down the dough. After the initial cooking, well-drained mozzarella, crumbled Tuscan sausage, and pecorino are added, preferably with a strong yet balanced flavor. This combination can also be found at a pizzeria on Corso Lodi in Milan, where the slice format pairs well with cured meats, cheeses, and recipes from the delicious and beloved Tuscan cuisine.

Tuscan pizza by the slice differs from regular pizza by the slice not only in its shape or thickness, but above all in the ratio of dough to toppings. The base should remain the protagonist, with a soft interior and a slightly crunchy bottom. Sausage and pecorino cheese must therefore be used carefully: too much would overwhelm the tomato sauce and make the bite too salty. The ideal result maintains a balanced juiciness and allows each ingredient to be recognized.

From the slice to the menu of a typical restaurant

At a pizzeria in Milan dedicated to this specialty, pizza can be part of a broader menu of traditional cuisine. A platter of cured meats and cheeses, pici pasta with a traditional sauce, or a grilled meat dish all contribute to a coherent experience. Pizza by the slice in Milan thus takes on a dimension beyond quick consumption: it becomes a dish to be enjoyed at the table, perhaps shared before a signature dish.

The connection to the Tuscan restaurant is also evident in the possible variations. The sausage can be alternated with finocchiona, Tuscan prosciutto, or roasted vegetables, while a pecorino cheese added after cooking better preserves the aroma and texture. In a pizzeria on Corso Lodi in Milan, the recipe's identity hinges on the ability to combine the cutting technique with regional ingredients without turning the filling into a mere accumulation of flavors.

How to serve it and recognize a good result

After baking, the pizza should rest for a few minutes before being cut. This brief interval helps the mozzarella settle and makes for a cleaner cut, leaving the internal structure intact. A proper slice has golden edges, visible air bubbles, and a firm but not tough base. A drizzle of extra virgin olive oil can complete the preparation, while overly aromatic herbs risk overshadowing the character of the sausage and pecorino.

This recipe demonstrates how two traditions can coexist without losing their distinctive character: on the one hand, deep-dish pizza served in portions; on the other, Tuscan products and the convivial atmosphere of its cuisine. Finding a pizzeria on Corso Lodi in Milan means appreciating not only a distinctive dough-making technique, but also a way of interpreting the slice through robust ingredients, meticulous cooking, and tangible references to regional cuisine. Information provided independently by one of our partners as part of a commercial agreement between the parties. Content intended for adults only.

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