Pizza al taglio pizza
Pizza al Taglio Recipe (Roman-Style Rectangular Pizza)
Pizza al Taglio, meaning “pizza by the cut,” is a beloved Roman-style pizza known for its light, airy crust and rectangular shape. This pizza is baked in large trays and sold by the slice, making it a popular street food in Italy. With its crispy exterior and soft, flavorful interior, this pizza is perfect for any occasion. Whether you enjoy a simple Margherita version or load it up with gourmet toppings, Pizza al Taglio is an easy-to-make and delicious homemade treat.
Ingredients
For the Dough:
500g all-purpose flour
325ml lukewarm water
2 tsp active dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
For the Toppings (Choose Your Favorites!):
200g mozzarella cheese (shredded or sliced)
200g tomato sauce (homemade or store-bought)
Fresh basil leaves
Olive oil for drizzling
Salt and pepper to taste
Other Optional Toppings:
Sliced pepperoni, prosciutto, mushrooms, olives, or arugula
Instructions
Step 1: Prepare the Dough
In a small bowl, dissolve sugar and yeast in lukewarm water. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Slowly add the yeast mixture and olive oil, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Step 2: Shape the Pizza
Preheat your oven to 220°C (425°F).
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangular shape, roughly the size of your baking sheet (about 10×14 inches).
Place the dough onto a greased or parchment-lined baking sheet.
Step 3: Assemble the Pizza
Spread a thin layer of tomato sauce over the dough.
Add shredded mozzarella or slices evenly across the pizza.
Add any additional toppings like pepperoni, mushrooms, or olives.
Drizzle a little olive oil over the top and season with salt and pepper.
Step 4: Bake
Bake the pizza in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Step 5: Serve
Once baked, remove the pizza from the oven and sprinkle fresh basil leaves over the top.
Slice into rectangular pieces (this is the “taglio” or “cut” part of the name!).
Serve hot, and enjoy your delicious homemade Pizza al Taglio!
Tips for the Perfect Pizza al Taglio
For a Fluffier Crust: Let the dough rise overnight in the refrigerator for a slower fermentation, which enhances its flavor and texture.
Use a Variety of Cheeses: Mix different cheeses like provolone, gouda, or fontina for a richer taste.
Extra Crispy Crust: Bake the pizza on a preheated pizza stone or a baking sheet that’s been preheated in the oven.
Experiment with Toppings: Try seasonal vegetables, truffle oil, or even a white sauce base for a gourmet twist.
The Charm of Pizza al Taglio
Pizza al Taglio is a testament to the simplicity and creativity of Italian cuisine. Unlike traditional round Neapolitan pizza, this Roman-style pizza is baked in large trays, offering a light, crisp crust with a delightfully chewy interior. The beauty of this pizza is its versatility—you can top it with almost anything, from classic Margherita ingredients to bold, innovative flavors.
Whether you’re hosting a pizza night, meal prepping for the week, or simply craving a slice of Italy at home, Pizza al Taglio is an easy and satisfying choice. Try this recipe, share it with friends, and enjoy a slice of authentic Roman-style goodness!