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–+ servings
Two slices of Roman Pizza

Roman Pizza (Pizza al Taglio)

Todd Mitchell
A recipe for a pillowy, thicker crust Roman Pizza (or Pizza al Taglio, which translates to pizza by the slice).
This makes a pizza to fit a 13" x 9" baking pan (or 13" round pizza).
5 from 1 vote
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Prep Time 3 days 1 hour
Cook Time 14 minutes
Resting time (2 periods) 30 minutes
Total Time 3 days 1 hour 44 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 371 kcal

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
    Roman Pizza Dough Ingredients
  • 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.
    Roman pizza dough after 72 hours

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.
    Roman Pizza in the pan

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.
    Roman pizza cooked in the pan.
  • 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

This pizza fits a 13" x 9" standard baking pan.

Nutrition

Calories: 371kcalCarbohydrates: 64gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 924mgPotassium: 423mgFiber: 4gSugar: 4gVitamin A: 543IUVitamin C: 8mgCalcium: 29mgIron: 2mg
Keyword Deep Dish Pizza, Roman Pizza
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