Pizza al Taglio at Home: Recipe for Roman Sheet-Pan Pizza
Pizza al taglio is Roman pizza baked in a tray: an airy, crispy base, generously topped and cut into rectangles. In Rome it's sold by weight and portioned with scissors. The good news: you don't need a pizza oven. A regular oven and a baking tray are enough.
What makes pizza al taglio special?
The dough contains a lot of water (high hydration) and matures for a long time in the fridge. That makes it light, open and easy to digest. It's baked in an oiled tray, so the bottom turns crispy while the crumb stays soft.
Ingredients for one tray
- 500 g flour (Italian tipo 0 or bread flour)
- 400 g cold water
- 2 g dry yeast (or 5 g fresh yeast)
- 12 g salt
- 15 g olive oil, plus some oil for the tray
- Toppings of your choice, e.g. crushed tomatoes, mozzarella, basil
Method
1. Mix the dough
Mix flour and yeast, add about 350 g of the water and stir roughly. Let it rest for 20 minutes. Then work in the salt and the remaining water bit by bit, and finally the olive oil. The dough will be very soft and sticky – that's how it should be.
2. Stretch and fold
Over the next 1.5 hours, stretch and fold three times, every 30 minutes: with wet hands, lift one side of the dough, fold it over the middle, turn the bowl and repeat. This builds structure without kneading.
3. Long fermentation in the fridge
Cover the bowl and leave the dough in the fridge for 24 to 48 hours. This cold fermentation is the secret to the flavour and the large air pockets.
4. Into the tray
Take the dough out of the fridge 2 to 3 hours before baking. Oil the tray generously, place the dough on it and gently press it into the corners with your fingertips. Don't use a rolling pin, or the air bubbles will be lost.
5. Bake
Preheat the oven to its highest setting (250 to 280 °C). First spread only a thin layer of tomato and bake on the lowest rack for about 10 to 12 minutes. Then add the mozzarella and bake for another 5 to 8 minutes until the base is golden and crispy. Add basil only after baking.
Cutting it the Roman way
In every Roman pizza al taglio shop there's a pair of scissors next to the tray. The reason: a knife or pizza wheel squashes the airy dough and pushes the toppings away. Scissors cut from above and below at the same time. Let the pizza rest for 1 to 2 minutes, then cut straight strips and divide them into rectangles. More tips in our article How to Cut Pizza Without the Toppings Sliding Off.
Topping ideas for pizza al taglio
- Rossa: just tomato, olive oil, oregano
- Margherita: tomato, mozzarella, basil
- Patate e rosmarino: paper-thin potato slices, rosemary, coarse salt
- Mortadella e pistacchio: after baking, top with mortadella, stracciatella and chopped pistachios
Our tool for the job
The CILITTI pizza scissors made of stainless steel are designed for exactly this kind of pizza: they cut cleanly through thick, airy crusts, and the handle keeps your fingers away from the hot pizza.
Frequently asked questions
Can I make pizza al taglio without cold fermentation?
Yes, with about twice the yeast and 4 to 6 hours of proofing at room temperature. The flavour will be less complex and the dough less airy, though.
Which tray works best?
A dark, heavy steel or iron tray conducts heat best. A regular oven tray also works well if it's generously oiled.
Why is pizza al taglio cut with scissors?
Because the dough is thick and airy. Scissors cut it without squashing it, and the toppings stay in place.