Pizza al taglio (Roman-style)

A rectangular, tray-baked Roman pizza sold and served by the cut piece (al taglio means 'by the cut'), typically weighed and priced by weight in bakeries. Modern high-hydration versions associated with figures like Gabriele Bonci helped popularise a very light, airy interior distinct from older, denser tray pizzas.

• Very high hydration dough producing a light, airy, open crumb
• Baked in a rectangular tray, sold and served by the cut piece
• Often par-baked before topping and finished with a second bake

Hydration

75-90 percent of flour weight (typically 80 percent of flour weight)

Salt

2-2.5 percent of flour weight (typically 2.2 percent of flour weight)

Oil

2-4 percent of flour weight (typically 3 percent of flour weight)

Bulk fermentation

2-6 hours (typically 4 hours)

Ball/cold fermentation

24-72 hours (typically 48 hours)

Mixing: Machine mixed given the very high hydration; bassinage is commonly used

Kneading: Extended machine kneading with staged water addition

Shaping: Gently stretched into an oiled rectangular tray rather than hand-opened as a round

Expected crumb: Very open and irregular, similar to ciabatta

Tolerance: Very high hydration makes this dough sensitive to under-mixing; adequate gluten development is essential to hold the structure open rather than collapsing flat

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• Bread flourStrongly suitedGenerally accepted

  Supports the very high hydration (often 80%+) and long, biga-strengthened fermentation this tray style relies on for its open, airy crumb.

• High-gluten flourAcceptable substituteLimited evidence

  Further raises the hydration ceiling before the dough loses structural integrity.

  Where the highest achievable hydration and dough strength are the priority.

• BigaTraditionalWell established

  Builds the dough strength needed to hold very high hydration (often 80%+) through a long fermentation without collapsing.

• PoolishOptional flavour/scheduling choiceGenerally accepted

  Increases extensibility, helping the very wet dough stretch to fill the tray.

  An alternative to biga among bakers who prefer poolish's extensibility contribution.

1. Gently stretch dough into an oiled tray
2. Par-bake briefly
3. Apply toppings
4. Finish baking
5. Cut into portions to serve

Traditional method: Deck or domestic oven, moderate-high heat, often as a two-stage par-bake and finish

• Par-bakingCommonly usedGenerally accepted

  Gives the airy, high-hydration base a structural head start under wet toppings.

• Rolling pin shapingCommonly usedSupported, with regional variation

  Fills the tray evenly without excessively degassing the very wet dough.

  Domestic alternative: Hand-pressing directly into an oiled tray.

A crisp exterior giving way to a remarkably light, airy, almost bread-like interior

Sold and served by the cut piece, often weighed

Cut into rectangular or square portions with scissors or a knife · Sold by weight or by the piece rather than as a whole individual pizza

Derived from this style’s own structural ingredient data — see the construction order & topping load guide for why order varies by style.

1. Sauce: Cooked tomato sauce, No sauce (bianca style)
2. Melting cheese: Fior di latte, Low-moisture mozzarella
3. Primary topping: Fresh tomato slices

• Pizza al taglio (Roman-style) in a home oven

  A very high-hydration tray pizza that relies on a long, cold fermentation and a light touch when shaping to keep its open, airy crumb intact.

One of the most naturally domestic-oven-friendly Italian styles, needing only a standard tray and oven

• Under-mixing the very high-hydration dough, leaving it too weak to hold an open structure

• Similar to Pinsa romana

  Both use very high hydration doughs producing a light, airy crumb, though pinsa uses a distinct multi-flour blend and an oval rather than rectangular tray shape.