Pizza Al Taglio (Authentic Roman Pizza by the Slice)
Published Jul 01, 2025
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Crispy on the bottom, airy in the middle, and loaded with delicious toppings—this Pizza al Taglio is the Roman-style sheet pan pizza you’ll love. Made with a long-fermented dough for unbeatable airy crumb and sensational flavor, it’s the kind of pizza that brings the streets of Rome to your kitchen. The most comprehensive guide is here!
You’ll also love my pinsa Romana pizza recipe, Neapolitan pizza dough, and no-knead focaccia bread.
What Is Pizza Al Taglio?
Pizza al Taglio is a Roman-style pizza baked in large rectangular trays and cut to order—sold by weight. A long fermentation process gives it a light, airy crust with a crisp yet tender crust. This also makes it great for your gut and easy to digest.
Topped with anything from classic tomato and mozzarella to seasonal veggies or prosciutto, it’s the street food of choice in Rome—and one of my favorite ways to enjoy pizza, slice by slice. Although originally from Rome, you find this all over Italy, including Sardinia, where I am originally from.
While it’s tough to find the real deal outside Italy, the good news is you can make an incredible version right at home. It’s the ultimate homemade pizza: no special oven needed, easy to customize, and perfect for sharing—especially at parties!
Table of Contents
Simple Ingredients
Using high-quality ingredients is the key to success for this bakery style pizza.
- 00 flour (Italian pizza flour or bread flour)– High-protein flour gives the dough its strength and structure, helping create those signature airy bubbles.
- Warm water – Hydrates the dough using a high hydration level (around 75–80%), resulting in a light and open crumb.
- Active dry yeast – Just a small amount kickstarts the long fermentation process for flavor and lift.
- Extra virgin olive oil – Adds richness to the dough and helps crisp the bottom during baking.
- Salt – Balances flavor and strengthens the dough structure.
- Semolina flour or cornmeal (optional) – Sprinkled on the pan to help prevent sticking and add a slight crunch.
Toppings:
- Tomato passata or crushed tomatoes – Used as a base sauce; smooth, rich, and perfect for layering flavor.
- Fresh mozzarella or low-moisture mozzarella – For that classic, gooey, melty topping.
- Optional toppings – Think seasonal veggies (zucchini, mushrooms), cured meats (prosciutto, salami), or cheeses (ricotta, gorgonzola). The beauty of Pizza al Taglio is in the variety!
See the recipe card for exact quantities.
Topping Variations
- Traditional Toppings: Margherita (use my homemade tomato sauce- sugo al pomodoro top with fresh mozzarella cheese or burrata), Potato and Rosemary, Prosciutto and Baby Arugula. Try my Italian Mortadella Sandwich or Caprese Sandwich Recipe.
- Modern Twists: fig and gorgonzola or spicy salami. Add a little pesto Genovese.
- Seasonal Variations- try grilled eggplant or roasted butternut squash.
- Other popular toppings: provolone cheese, red onion, artichoke hearts, black olives, goat cheese, and anchovies.
- More ideas in the recipe card.
How To Make Pizza Al Taglio Dough
This is a step-by-step photo overview of the pizza al taglio recipe; the full instructions are in the recipe card below.
Step #1: In a large bowl, mix the flour and yeast. Add the water.
Step #2: Add the salt to the mixed dough and incorporate it thoroughly.
Step #3: Let the dough rest for 10 minutes to relax.
Step #4: Begin the stretch and fold method, repeating it every 30 minutes for at least an hour.
Step #5: Cover and let the dough rest in the refrigerator for 24-48 hours.
Step #6: The next day, the dough will be nice and bubbly! This long, cold fermentation is suitable for your gut!
Pizza Shaping and Baking
Step #7: the dough on an oiled baking sheet and let it rest for 10 minutes.
Step #8: Shape the dough to fit the baking sheet.
Step #9: Start by layering your desired toppings. Here I did olive oil and salt, and then potato and herbs.
Step #10: After the pizza is done baking, add the fresh ingredients such as: pesto, prosciutto cotto (ham), and burrata.
Step #11: For this pizza al taglio variation, I did zucchini and tomato sauce, then added more ingredients after baking.
Step #12: Top the pizza with your desired fresh toppings such as arugula, prosciutto, and parmigiano cheese. Cut into squares and enjoy! We use kitchen scissors to cut.
My Pro Tip
Recipe Tips
- High hydration (80%) gives the crust its signature open crumb and chewy texture.
- Cold fermentation is non-negotiable for flavor—don’t rush it!
- Don’t use sugar or oil in the dough—Roman-style pizza relies on quality flour and fermentation.
- Bake on the lowest rack to get that authentic golden, blistered bottom.
FAQ’s
Pizza al Taglio, meaning “pizza by the cut,” is a Roman-style pizza baked in large rectangular trays and sold by weight. It features a high-hydration dough that results in a light, airy crumb with a crispy bottom. Unlike Neapolitan pizza, which is round with a soft crust, Pizza al Taglio is rectangular and has a slightly thicker crust. It’s often topped with a variety of ingredients, allowing for diverse flavor combinations.
Absolutely! Using a sourdough starter can add depth of flavor to your Pizza al Taglio. Adjust fermentation times accordingly, as sourdough fermentation is typically slower than commercial yeast. Many bakers have successfully adapted Pizza al Taglio recipes to use sourdough starters.
Roman-style pizza (Pizza al Taglio) is baked in large rectangular pans, has a crisp bottom, and an airy, chewy interior—thanks to a high-hydration, slow-fermented dough. It’s sold by the slice and topped with a variety of ingredients.
Neapolitan pizza is round, soft, and chewy with a thin center and puffy edges. It’s baked quickly at very high heat in a wood-fired oven, typically topped simply with tomato, mozzarella, and basil.
Roman pizza = crispy, pan-baked, often rectangular, more topping variety.
Neapolitan pizza = soft, chewy, traditionally minimal toppings, baked in a wood-fired oven.
Make-Ahead Storage and Reheating
- After cold fermentation, you can keep the dough in the fridge up to 72 hours.
- You can also freeze fully proofed dough (in oiled zip-top bags) for up to 1 month. Thaw overnight in fridge, then rest at room temp 4 hours before baking.
- Leftover slices reheat beautifully in a hot skillet or 400°F oven for 5–7 minutes.
More Italian Recipes
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Pizza Al Taglio Recipe
Equipment
Ingredients
For the dough:
- 500 g Tipo 00 flour (high-protein Italian flour), 3 ⅓ cups
- 400 g cold filtered water (80% hydration), 1 ⅔ cups
- 3 g Instant yeast, ¾ teaspoon
- 10 g Fine sea salt, 2 teaspoons
- Extra virgin olive oil, for greasing pans and drizzling
- Semolina flour , for rolling dough
*See notes for topping ideas
Instructions
Mix the Dough
- In a large bowl, whisk together the flour and yeast.
- Add cold water and mix with your hand until no dry bits remain. Rest 20 minutes.
- Add the salt and knead gently until incorporated—about 2 minutes. Dough will be wet and sticky.
Stretch and Fold (Gluten Development)
- Let dough rest 30 minutes, covered.
- Perform 4 sets of “stretch-and-folds” every 30 minutes over the next 2 hours. (Gently stretch dough from one side and fold over itself; rotate bowl and repeat 3 more times). Trust me, this step is worth it!
- Dough will become smoother and more elastic with each set.
Cold Fermentation
- Transfer dough to a lightly oiled container. Cover tightly with saran wrap and refrigerate 18 to 48 hours.
- Dough should rise slowly and develop flavor. It will look bubbly and airy when ready.
Pan Prep & Final Proof
- Take the dough out from the fridge 2-3 hours before you are ready to bake and let it come to room temperature.
- Generously oil one 10×14” rimmed baking sheet (or two quarter sheet pans). Sprinkle with a little semolina flour.
- Divide dough in half if using two quarter sheets or leave the dough ball whole if using the large sheet pan. Gently stretch to fit about ¾ of the way to the edges. Spread it out evenly in a thin layer. Use a little semolina flour or oil is sticking to your hands. If the dough seems "tight" or hard to stretch, let the dough rest and relax for 10-20 minutes and stretch again to fit the pan.
Preheat & Bake
- Preheat oven to 500°F (or as hot as it goes) for at least 30 minutes.
- Use the lowest rack for best bottom browning. Here are two suggested topping options with specific instructions. Please see notes for more topping variations.
Pizza Margherita Style
- Lightly drizzle the shaped pizza dough with extra virgin olive oil.Spoon high-quality crushed tomatoes over the surface and spread gently with the back of the spoon.Bake on the bottom rack of a preheated oven at 500°F (260°C) for about 10–15 minutes, checking the underside of the dough around the 10-minute mark.If the bottom is nicely golden but not fully puffed, transfer to the center rack and bake for 5–10 more minutes, or until the crust is deeply golden and airy.Remove from oven and immediately layer on the fresh mozzarella slices.Return to the oven (center rack) and bake just until the cheese is melted, about 2–3 minutes.Take out and top with halved cherry tomatoes (cut side up) and fresh basil leaves.
Pizza Bianca with Zucchini and Ricotta
- Drizzle the top of the dough with extra virgin olive oil and sprinkle with a pinch of sea salt.Arrange thinly sliced zucchini in a single, even layer over the top.Drizzle again with a little olive oil for extra flavor and browning.Bake on the bottom rack at 500°F (260°C) for 15–22 minutes, until the crust is golden and the zucchini is lightly roasted.Remove from the oven and immediately transfer pizza onto a cooling rack to cooling rack.Cool for 5 minutes, then top with dollops of fresh ricotta cheese and fresh basil leaves.Serve warm or at room temperature for a light, elegant bite.
- Cool Slightly & Slice. You can use kitchen scissors or a sharp knife to cut into the signature rectangular pizza al taglio slices.
Notes
- Classic: Crushed San Marzano tomatoes, fresh mozzarella, basil
- Potato + Rosemary: Thinly sliced Yukon golds, olive oil, sea salt (no red sauce)
- Zucchini + Fresh Ricotta: In season, delicate and divine (no red sauce)
- Prosciutto + Arugula: After baking, and add shaved Parmigiano
- Mushroom + Red onion + Large Salami Slices: think Supreme! (red sauce and mozzarella)
- Prosciotto Cotto + Burrata + Pesto: Classic flavors with a twist of a combo (no red sauce)
- After cold fermentation, you can keep the dough in the fridge up to 72 hours.
- You can also freeze fully proofed dough (in oiled zip-top bags) for up to 1 month. Thaw overnight in the fridge, then rest at room temp 4 hours before baking.
- Leftover slices reheat beautifully in a hot skillet or 400°F oven for 5–7 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I could, I would eat this every day for lunch with different toppings. I love how good it is on your gut!