Roman Pizza al Taglio

The Roman approach to dough

Pizza al taglio (literally "pizza by the cut") is sold by weight in bakeries across Rome. The dough is deliberately wet — 70–80% hydration — and the high water content is what produces the signature open, airy crumb you see when the slice is cut. The dough ferments for at least 24 hours, often 48 or 72.

The shape is rectangular rather than round because it's baked in oiled trays, then cut into generous rectangular slices with scissors and sold by weight. In Rome this is an everyday food, not an occasion dish.

Why stretch and folds instead of kneading

At 70% hydration the dough is too wet to knead traditionally — you'd just be fighting a sticky mess. Instead, do 3–4 sets of stretch and folds over the first hour. Grab one corner, lift it up, and fold it over the opposite side. Rotate the bowl, repeat. Rest 30 minutes between sets.

This builds gluten gently without adding more flour. You'll feel the dough transform from shaggy and slack to smooth and elastic over the hour.

Topping choices — the Roman way

Traditional al taglio toppings lean seasonal and simple:

• Bianca (white) — just olive oil, rosemary, salt. The bread-like base of the dough shines.
• Rossa (red) — tomato sauce, no cheese. Closer to a focaccia than a pizza.
• Margherita — tomato, mozzarella, basil. Added toward the end of the bake so the cheese just melts.
• Patate e mozzarella — thinly-sliced potato, mozzarella, rosemary. A Roman classic.
• Zucchini flowers with mozzarella and anchovy — summer-only, quintessentially Roman.

Avoid heavy American-style toppings like pepperoni or sausage. Al taglio is meant to be eaten in hand, standing up, and the wet dough can't support a meat-and-cheese mountain.

🍕 Calculate your perfect dough

Open the calculator pre-filled for 3 Neapolitan-style pizzas.