Pizza al Taglio

Name: Pizza al Taglio
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 500g Strong White Bread Flour; 400ml Cool Water; 10g Fine Sea Salt; 3g Instant Dried Yeast; 20ml Extra Virgin Olive Oil, plus extra for the tray; 400g Canned Tomatoes; 250g Fresh Mozzarella, well drained and torn; 1 teaspoon Dried Oregano; Fresh Basil Leaves; Extra Virgin Olive Oil, for finishing

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Serves 6 460 kcal per serving Prep 25 min Cook 20 min Passive 2 h 40 min

Ingredients

500g Strong White Bread Flour
400ml Cool Water
10g Fine Sea Salt
3g Instant Dried Yeast
20ml Extra Virgin Olive Oil, plus extra for the tray
400g Canned Tomatoes
250g Fresh Mozzarella, well drained and torn
1 teaspoon Dried Oregano
Fresh Basil Leaves
Extra Virgin Olive Oil, for finishing

Instructions

Combine the flour and yeast in a large bowl, then gradually add the water while mixing until a sticky dough forms.
Add the salt and olive oil and continue mixing and folding until the dough becomes smoother and more elastic.
Cover and leave to rest for 30 minutes, then stretch and fold the dough several times in the bowl.
Cover again and leave to rise for about 2 hours, until noticeably expanded and airy.
Generously oil a large rectangular baking tray and carefully transfer the dough to it.
Using oiled fingertips, gently stretch the dough towards the edges of the tray without pressing out the air bubbles.
Cover and leave to proof for another 45–60 minutes.
Meanwhile, crush the tomatoes by hand and season lightly with salt and oregano.
Preheat the oven to 250°C, or as hot as your oven will comfortably reach.
Spread the tomato sauce gently over the risen dough and drizzle with a little extra virgin olive oil.
Bake for 10–12 minutes, until the base begins to crisp and the edges are lightly golden.
Add the torn mozzarella and return to the oven for another 5–7 minutes, until the cheese has melted and the crust is crisp underneath.
Finish with fresh basil and a drizzle of extra virgin olive oil.
Rest for a few minutes before cutting into rectangular slices and serving.

Tips

The relatively wet dough is what gives Pizza al Taglio its light, open crumb, so resist the temptation to add extra flour.
Handle the risen dough gently when stretching it across the tray to preserve as many air bubbles as possible.
Bake the tomato-topped dough briefly before adding the mozzarella to help keep the base crisp.

Variations

Potato and Rosemary: Top with very thinly sliced potato, rosemary, sea salt, and extra virgin olive oil.
Prosciutto and Rocket: Bake with tomato and mozzarella, then finish with prosciutto and fresh rocket after it comes out of the oven.

Storage

Store leftover Pizza al Taglio in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven for several minutes to restore the crisp base. The dough can also be prepared in advance and refrigerated overnight for a slower fermentation.

Serving Suggestions

Cut into rectangular pieces and serve as a casual lunch or snack.
Serve several differently topped slices together for a Roman-style pizza selection.

Frequently Asked Questions

What is Pizza al Taglio?

Pizza al Taglio is an Italian tray-baked pizza traditionally sold by the slice. It is particularly associated with Rome and is usually cut into rectangular pieces.

How is Pizza al Taglio different from Pizza Romana Tonda?

Pizza al Taglio is baked in a rectangular tray and typically has a thicker, airy crust, while Pizza Romana Tonda is round, exceptionally thin, and crisp.