Pizza al Taglio

Name: Pizza al Taglio
Yield: 3 servings
Cuisine: Italian
Ingredients: 500g strong flour; 400ml cold water (a very wet dough); 3g dried yeast and 12g salt; Olive oil; Tomato sauce; Mozzarella and toppings such as potato and rosemary, or mortadella

Pizza al taglio/PEET-sah al TAHL-yoh/

Also known as: Roman Pizza by the Slice, Pizza in Teglia, Roman Pan Pizza

About this dish

Rectangular Roman pizza baked in large trays with an airy, crisp-bottomed crust, sold by the slice and weighed.

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Ingredients

🌾500g strong flour

💧400ml cold water (a very wet dough)

🧂3g dried yeast and 12g salt

🫒Olive oil

🍅Tomato sauce

🧀Mozzarella and toppings such as potato and rosemary, or mortadella

Method

Serves 3

Mix the flour, yeast and most of the water, then add the salt and the rest of the water and a splash of oil.

Fold the dough a few times over an hour, then refrigerate for 24–48 hours.

Stretch gently into an oiled baking tray, keeping the air bubbles.

Top and bake at the hottest oven setting for 15–20 minutes until crisp underneath.

Cut into rectangles with scissors.

✓ What Makes it Authentic

Pizza al taglio ('by the cut') is Rome's grab-and-go street pizza, with toppings that change through the day.

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