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Pizza al Taglio with thick crust and mozzarella cheese
Classic Roman street food: airy dough with a crispy bottom.

Pizza al Taglio

Author: Flavelo
Recipes Main Courses Quick Meals
Walking the streets of Rome, you can encounter these long, rectangular pizzas everywhere, cut with scissors and sold by weight. The secret of "Taglio" (cut) pizza is the high-hydration dough and long proving, which makes the inside full of holes and airy, and the bottom sizzingly crisp, like a good focaccia. This isn't thin Neapolitan pizza, it's a stable yet light carrier for toppings.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large, rectangular baking tray (approx. 30x40 cm)
  • Brush for oiling
  • Scissors or sharp knife for slicing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Preheat the oven to maximum (250°C). Generously grease the baking tray with olive oil.

Tip: In the abundant oil at the bottom, the base of the dough almost "deep fries", giving it that characteristic crispy crust (confit-like effect).
2 ✓

Tip the soft dough into the tray, and with oily fingers, using gentle movements, press it out to the corners. If it springs back, let it rest for 5 minutes, then continue.

Tip: Resting the dough relaxes the gluten strands, so it becomes easier to stretch without tearing (relaxation).
3 ✓

Spread the dough with the tomato sauce, sprinkle with oregano. Bake on the bottom shelf for 10 minutes.

Tip: Two-stage baking ensures the thick dough bakes through, but the cheese doesn't burn on top.
4 ✓

Remove, sprinkle with the mozzarella, and return to the oven (middle or top) for a further 5 minutes until the cheese bubbles.

Tip: The fat from the cheese melts together with the tomato at this point, forming a creamy emulsion.
5 ✓

After baking, drizzle with a little fresh oil, sprinkle with Parmesan and basil. Cut into rectangles with scissors.

Tip: Scissors compress the airy structure of the dough less when cutting than a knife.

Recipe FAQ

Why does the dough stick when stretching?
This type of dough is very soft. Do not roll with a rolling pin! With oily hands, gently press it out in the tray.
Can it be eaten cold?
Yes, Pizza al Taglio is excellent at room temperature, in fact, it is often consumed this way as a snack.

Ingredients

  • 600 g Pizza dough (high hydration, soft)
  • 300 ml Tomato sauce
  • 250 g Mozzarella cheese (firmer type)
  • 10 g Fresh basil
  • 30 ml Olive oil (for the tray and on the dough)
  • 1 tsp Dried oregano
  • 50 g Parmesan cheese (grated)