Roman Pizza al Taglio

Published: April 05, 2026 | Prep: 20 min | Cook: 8-10 min | Total: 24-48 hours

Difficulty: Beginner

Ingredients

Mix flour and water until combined. Let rest 20 minutes (autolyse).

Add yeast and salt. Mix until smooth dough forms.

Knead for 8-10 minutes until dough is elastic and slightly tacky.

Shape into a ball. Place in oiled bowl.

Cover and let rise at room temperature until doubled.

Divide into 3 ball(s). Shape each into a tight round.

Cold ferment in refrigerator for 24 hours or overnight.

Remove from fridge 1-2 hours before baking.

Preheat oven to maximum temperature (250°C+).

Stretch dough into a rectangular shape. Top with your favorite ingredients.

Bake for 8-10 min until crust is golden and cheese is bubbly.

Let rest 2-3 minutes before slicing. Enjoy!

The high hydration makes the dough very sticky. Use plenty of flour when shaping. Bake at high heat.