Roman-Style Pizza al Taglio (Pizza by the Slice)
Crispy, airy, and endlessly versatile — Roman pizza al taglio is the ultimate street food. Learn to make this rectangular pizza at home with a long-fermented dough.
If Neapolitan pizza is a passionate romance, Roman pizza al taglio is a reliable best friend. Sold by weight in bakeries and pizza shops across Rome, this rectangular pizza has a crispy bottom, an airy interior, and toppings limited only by imagination.
What Makes Roman Pizza Different?
Unlike its Neapolitan cousin, Roman pizza al taglio:
- Uses lower hydration (60-70% vs 80%+)
- Contains a small amount of olive oil
- Is baked in a home oven (250°C) rather than a wood-fired inferno
- Is cooked slowly (15-20 minutes) for a structured crust
- Is served at room temperature, by weight
Ingredients
Dough
- 500g tipo “0” or “00” flour
- 350ml water (70% hydration)
- 10g salt
- 3g instant yeast
- 15ml extra virgin olive oil
Classic Toppings
Pizza Bianca (white pizza):
- Coarse sea salt
- Olive oil
- Fresh rosemary
Pizza Rossa (red pizza):
- 400g crushed tomatoes
- Olive oil
- Oregano
- Garlic (one clove, minced)
Instructions
The Dough
- Mix flour, water, yeast, and olive oil. Knead for 5 minutes.
- Add salt and knead another 5 minutes until smooth.
- Bulk ferment at room temperature for 2 hours, then refrigerate overnight (12-18 hours).
- Warm up — Remove from fridge 2 hours before shaping.
Shaping & Baking
- Oil your tray — Drizzle generously with olive oil (this creates the crispy bottom).
- Stretch the dough — Gently press the dough into a rectangular tray (approximately 30×40cm). Don’t force it — let it relax for 20 minutes if it springs back.
- Dimple the dough — Press your fingertips into the surface to create the characteristic dimples.
- Add toppings — For pizza bianca: olive oil, salt, rosemary. For pizza rossa: crushed tomatoes, oil, oregano.
- Bake at 250°C (maximum oven temp) for 15-20 minutes until golden with a crispy bottom.
The Secret: The Biga (Optional)
For the most authentic result, use a biga (pre-ferment) — a stiff starter made 16 hours ahead with a small amount of flour, water, and yeast. This adds incredible depth of flavor and improves the crust structure.
Roman Pizza Culture
In Rome, pizza al taglio is eaten at all hours. It’s breakfast (pizza bianca with fig jam), a quick lunch, an afternoon snack, and late-night sustenance. The most famous spot is arguably Pizzarium Bonci by Gabriele Bonci, known as the “Michelangelo of Pizza.”
Topping Ideas
Beyond the classics, try:
- 🥔 Thinly sliced potatoes with rosemary
- 🍆 Melanzane (eggplant) with tomato and mozzarella
- 🧀 Four-cheese with gorgonzola, fontina, and parmesan
- 🌶️ ‘Nduja spread for a spicy Calabrian kick
- 🌸 Zucchini flowers with anchovy
Explore more Roman pizzerias in our directory.