Pizza al Taglio
Pizza al Taglio, meaning “pizza by the cut” in Italian, is a popular Italian food recipe that originated in Rome and has become a staple of the country’s street food culture. Unlike the round, personal-sized pizzas commonly found in restaurants, this food recipe features pizza baked in large rectangular trays and sold by weight, allowing customers to choose the size of their slice. Known for its thick, airy crust and wide variety of creative toppings, Pizza al Taglio is designed to be enjoyed on the go and is often served wrapped in paper for easy eating. It’s especially loved for its light, crunchy base and the satisfying chew of its interior, a result of high-hydration dough and a long fermentation process.
What sets Pizza al Taglio apart is its versatility and artisanal approach. Bakers and chefs often experiment with seasonal ingredients, using everything from classic tomato and mozzarella to gourmet toppings like truffle cream, roasted vegetables, or mortadella and pistachios. It’s both a canvas for creativity and a comforting food that appeals to all ages. Whether enjoyed as a quick lunch or a snack between sightseeing stops, Pizza al Taglio offers a true taste of Roman culinary craftsmanship.
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Pizza al Taglio Recipe
Servings: 4–6 slices (1 medium tray)
Prep Time: 20 minutes (plus 24-hour fermentation)*
Cook Time: 15–20 minutes
Ingredients
For the Dough (high hydration – requires overnight fermentation):
- 3 ¾ cups (500 g)
bread flour
- 1 ½ cups (375 ml)
water (cold)
- 2 tsp salt
- 1 tsp sugar
- 1 tsp instant dry
yeast
- 2 tbsp olive oil
(plus more for greasing)
Basic Toppings (customizable):
- ¾ cup tomato passata
or crushed tomatoes
- 200 g (7 oz)
mozzarella (preferably low moisture), cubed or shredded
- 1 tbsp olive oil
- Salt to taste
- Fresh basil leaves
(optional)
- Oregano or dried herbs (optional)
Instructions
1.
Prepare the Dough (Day Before):
o In a large mixing bowl,
combine flour, salt, sugar, and yeast.
o Gradually add cold water
while mixing. Stir until a sticky, wet dough forms.
o Add olive oil and mix
well.
o Cover the dough and let it
rest for 30 minutes, then stretch and fold the dough (pull one side over itself
like folding a letter). Repeat this 3 times, resting 30 minutes between folds.
o Cover and refrigerate
overnight (12–24 hours) for slow fermentation.
2.
Bring Dough to Room Temperature:
o Remove the dough from the
fridge 2 hours before baking to let it come to room temperature.
o Grease a rectangular
baking tray (around 10x14 inches) with olive oil.
o Gently press the dough
into the pan using oiled fingers, stretching it to fill the tray. Let it rest again
for 30 minutes.
3.
Preheat the Oven:
o Preheat your oven to 500°F
(260°C), or as high as it will go.
4.
Add the Toppings:
o Spread the tomato sauce
lightly over the surface of the dough.
o Drizzle with olive oil and
sprinkle with a pinch of salt and herbs if using.
o Add mozzarella and any
additional toppings of your choice (vegetables, cured meats, etc.).
5.
Bake:
o Bake the pizza for 15–20
minutes, or until the crust is golden and crisp, and the cheese is bubbling.
o If using fresh basil, add
it after baking.
6.
Serve:
o Let the pizza rest for a
few minutes before slicing.
o Cut into rectangular pieces and serve warm or at room temperature.
Pizza
al Taglio is ideal for sharing and perfect for experimenting with new flavor
combinations. Its dough requires a bit of patience, but the result is a
beautifully crisp, airy base that truly elevates whatever toppings you choose
to layer on top.
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