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Street Food

Pizza al Taglio

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30 min
Prep
20 min
Cook

Ingredients

  • 500 g (4 cups) strong bread flour
  • 375 ml (1 1/2 cups) warm water
  • 5 g (1 1/2 tsp) instant dried yeast
  • 10 g (2 tsp) fine salt
  • 40 ml (3 tbsp) extra virgin olive oil, plus more for the pan
  • 300 ml (1 1/4 cups) tomato passata
  • 1 tsp dried oregano
  • 250 g (9 oz) mozzarella, torn
  • Extra toppings as desired (e.g. mushrooms, ham, olives)

Method

  1. Dissolve yeast in warm water; let stand 5 minutes.
  2. Combine flour and salt, add the yeast water and olive oil, and mix to a very wet, sticky dough.
  3. Cover and let rise in the fridge for 12-24 hours (cold, slow fermentation) for the best texture and flavour.
  4. Bring the dough to room temperature, then stretch gently into a well-oiled rectangular tray, pressing to fill the corners.
  5. Let rise a further 1 hour, covered.
  6. Spread with tomato passata and sprinkle with oregano.
  7. Bake at 250°C (480°F) for 10 minutes, then add mozzarella and any toppings, and bake a further 8-10 minutes until golden and bubbling.
  8. Cool slightly, then cut into rectangular slices and serve.

Introduction: 'Pizza by the slice,' baked in large rectangular trays and sold by weight, is a Roman street-food institution distinct from the round Neapolitan pizza.

Cultural Background: 'Pizza by the slice,' baked in large rectangular trays and sold by weight, is a Roman street-food institution distinct from the round Neapolitan pizza. Its thick, airy, focaccia-like base and long, slow-fermented dough make it a favourite quick lunch across Rome's bakeries.

Tips: A long, cold fermentation is key to pizza al taglio's characteristic airy, digestible crumb — don't rush it. Handle the wet dough with oiled hands rather than flour to keep it light.

Variations: Try pizza bianca: no tomato, just olive oil, salt and rosemary. Vegan version: use a plant-based mozzarella and vegetable toppings.

Storage: Refrigerate baked slices up to 3 days.

Reheating: Reheat in a 200°C (400°F) oven for 8-10 minutes until crisp again; avoid microwaving.

Nutrition: Per slice: approx. 260 kcal, 10 g protein, 9 g fat, 34 g carbohydrate, 3 g sugar.

FAQs:

Q: Why is the dough so wet?

A: A high hydration dough combined with slow fermentation gives pizza al taglio its light, airy crumb.

Q: Can I bake it in a home oven?

A: Yes — get the oven as hot as it will go and preheat the tray for the best results.

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