(aka Roman Pizza)
We love Rome. Such a wonderful experience and to do it right, you need to eat like a local – which means eating Carbonara, Cacio e Pepe, Amatriciana, and Pizza al Taglio! Yes, among Italian-style pizzas, there are more styles than the classic Neapolitan pizza including the crispy, huge Roman style!

What is Pizza al Taglio?
(also called pizza romana)?
Although we might call it Roman pizza, in Italy is known as pizza al taglio – which literally translates to “by the cut” or “by the slice”. It also goes by Pizza Romana, pizza al metro (pizza by the meter), and pizza in pala (paddle pizza). Regardless of what you’re calling it, this style of pizza hails from Rome and has a fascinating history dating back centuries – but still evolving today.
Pizza al Taglio was originally (and generally still is) traditionally baked in rectangular pizza pans and sold in rectangular slices as a popular street food. It’s hallmark is the crispy crust exterior that comes from the addition of olive oil searing the outside of a high-hydration pizza dough.

As told in episode 2 of Netflix Chef’s Table: Pizza, Roman pizza was generally thought to be “junk food” until reinvented by Gabriele Bonci. Bonci transformed Roman pizza through more passion about the ingredients and their quality.
Therefore, the Pizza al Taglio recipe is less bound by tradition, and so there are more variations today. It can be thin or thicker (like focaccia), it isn’t always cooked in a pan, it can have a lot or a few toppings, a wild array of toppings, and sometimes it’s served at room temperature.
This Roman pizza dough recipe is often left to proof longer – sometimes up to 72 hours. These differences combine to result in the dough being richer, more pliable, crispy on the outside, and still chewy on the inside. Cooking in a pan also allows for more generous portions of toppings.
Why Make Pizza al Taglio?
Some of the best reasons to choose this Roman pizza recipe are:
- You have 4 or more people to serve (pizza party anyone?)
- You have a conventional oven
- You have bread flour available
- You love to load up your pizza with toppings
- You like a crispy pizza crust
- You have more time to proof your dough in advance
How to Make Pizza al Taglio

Making Pizza al Taglio
The best Pizza al Taglio is going to require a long proofing time. If you can give your pizza 72 hours to cold ferment, you’re going to wind up with a delicious, airy pizza that’s still beautifully crispy. This recipe will still work with shorter proofing times, but if you can plan in advance – go for the full three days.
Ingredients You’ll Need for this Pizza al Taglio Recipe

This recipe makes a 13″ x 9″ pizza (standard cake pan), which is pretty much exactly the same size as 13″ round pizza.
- 2 1/2 cups of bread flour
- 1 cup of warm water (no higher than to 110°F)
- 1 teaspoons of active dry yeast
- 1 teaspoon of salt
- 6 teaspoons of extra virgin olive oil, divided into 3 tsp/2 tsp/1 tsp
- Toppings of your choice; suggested:
- 1/2 cup of crushed tomatoes (or pizza sauce)
- 1 clove of fresh garlic, sliced or grated
- 3 ounces of artichoke hearts, drained and chopped
- 8 basil leaves
Directions
- In a stand mixer bowl, put the water and add the yeast. Allow to mix for 5 minutes so that foam appears
- Add 1 cup of flour and 3 teaspoons of olive oil and let stand for an additional 5 minutes
- Turn on the stand mixer on its lowest setting and add the salt.
- Slowly add 1 cup of flour until the dough comes together in a uniform ball. If necessary, continue adding flour slowly until the ball is uniform.
- Either cover the bowl in plastic wrap or remove the dough and place in a sealed container to proof.
- If eating the same day, allow at least 1 hour of proofing at room temperature. If eating in 2-3 days, let proof at room temperature for 1 hour before transferring to the fridge.
- When ready to form the dough, make sure it is at room temperature (if it has been refrigerated, you should give it at least 45 minutes to come to temperature).
- Use 2 teaspoons of olive oil to oil your pizza pan or baking sheet.
- Lightly flour a work area where you can stretch out the dough.
- Gently stretch the dough out into a rectangular shape. Don’t over work the dough. Try to preserve the pillowy, airy texture.
- Gently transfer the dough into the oiled pan.
- Oil your fingers and gently “pillow” (press like you’re playing the piano) the dough to cover the entire pan. Again, try to preserve the airy texture but also trying to get the dough evenly distributed across the pan.
- Use a brush to distribute 1 teaspoon of olive oil across the pizza ensuring to cover the outer edges.
- Let the dough rest and “puff” up for another 20 minutes
- Preheat your oven to 450°F
- Using your fingers, gently pillow any high parts of the dough.
- Add your sauce, toppings, then cheese.
- Bake in the oven for 7 minutes, then rotate the pan.
- Bake for another 7 minutes.
- Remove the pan and let stand for 5 minutes.
- Use a spatula to transfer the pizza to a cutting board.
- Pizza al Taglio gets its name from “pizza by the slice”. Therefore this Roman pizza is cut using scissors (but of course you can use a pizza cutter or knife).


Roman Pizza (Pizza al Taglio)
Equipment
- 1 Pizza Pan
- 1 Stand Mixer Optional
Ingredients
- 2 ½ cups bread flour
- 1 cup warm water no higher than to 110°F
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 6 teaspoons extra virgin olive oil divided (3/2/1)
Toppings of your choice; suggested:
- ½ cup crushed tomatoes or pizza sauce
- 1 clove fresh garlic sliced or grated
- 3 ounces artichoke hearts drained and chopped
- 8 basil leaves
Instructions
Prepare the Dough
- In a stand mixer bowl, put the water and add the yeast. Allow to mix for 5 minutes so that foam appears
- Add 1 cup of flour and 3 teaspoons of olive oil and let stand for an additional 5 minutes
- Turn on the stand mixer on its lowest setting and add the salt.
- Slowly add 1 cup of flour until the dough comes together in a uniform ball. If necessary, continue adding flour slowly until the ball is uniform.
- Either cover the bowl in plastic wrap or remove the dough and place in a sealed container to proof.
- If eating the same day, allow at least 1 hour of proofing at room temperature. If eating in 2-3 days, let proof at room temperature for 1 hour before transferring to the fridge.
Forming the Dough
- When ready to form the dough, make sure it is at room temperature (if it has been refrigerated, you should give it at least 45 minutes to come to temperature).
- Use 2 teaspoons of olive oil to oil your pizza pan or baking sheet.
- Lightly flour a work area where you can stretch out the dough.
- Gently stretch the dough out into a rectangular shape. Don’t over work the dough. Try to preserve the pillowy, airy texture.
- Gently transfer the dough into the oiled pan.
- Oil your fingers and gently “pillow” (press like you’re playing the piano) the dough to cover the entire pan. Again, try to preserve the airy texture but also trying to get the dough evenly distributed across the pan.
- Use a brush to distribute 1 teaspoon of olive oil across the pizza ensuring to cover the outer edges.
- Let the dough rest and “puff” up for another 20 minutes
- Preheat your oven to 450°F
- Using your fingers, gently pillow any high parts of the dough.
- Add your sauce, toppings, then cheese.
Baking Instructions
- Bake in the oven for 7 minutes, then rotate the pan.
- Bake for another 7 minutes.
- Remove the pan and let stand for 5 minutes.
- Use a spatula to transfer the pizza to a cutting board.
- Traditionally, Roman pizza is cut using scissors but of course you can use a pizza cutter or knife. It's Italian name is Pizza al taglio, which translates to pizza by the slice!
Notes
Nutrition

Todd’s cooking skills have revolved around the grill since about age 12, when he developed a love for grilling and took over for Mom at the BBQ. He worked at Wendy’s and at Earl’s Tin Palace (a restaurant chain in Canada) but never really did any sort of baking…until he and Heather started making pizza together! Now he’s often making dough in the mornings and pizza in the evenings.