Pizza al Taglio

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Author: yumenjoy
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View: 101
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Comments: 18
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Overall Rating: 4.4 / 5.0
Pizza al Taglio
⏱️ cook time 2 hours 30 minutes
🍽️ servings 4
⚡ Difficulty medium

intro

Crispy, airy Roman-style square sheet pan pizza with a light open crumb, bright tomato sauce, and melted mozzarella, cut into easy-to-share rectangular slices.

Ingredients

00 pizza flour 500 grams (4 cups, spooned and leveled)
Lukewarm filtered water 375 ml (1.5 cups + 1 tablespoon)
Instant dry yeast 3 grams (1 teaspoon)
Fine sea salt 10 grams (2 teaspoons)
Extra-virgin olive oil 35 ml (2 tablespoons + 1 teaspoon)
Drained crushed San Marzano tomatoes 400 grams (1 3/4 cups)
Low-moisture mozzarella cheese (cubed, patted dry) 250 grams (2 cups, cubed)
Parmigiano-Reggiano cheese (finely grated) 30 grams (1/4 cup, grated)
Fresh basil leaves 8 grams (1/4 cup packed)

Steps

1

Mix the pizza dough

In a large mixing bowl, combine 500g 00 pizza flour, 3g instant dry yeast, and 375ml lukewarm water (32C/90F) with a wooden spoon until a shaggy, sticky mass forms with no dry flour pockets. Let rest 20 minutes covered with a damp tea towel, then add 10g fine sea salt and 15ml (1 tbsp) extra-virgin olive oil, knead by hand for 5 minutes on a lightly oiled counter until smooth and elastic.

Step 1
step1：Mix the pizza dough
2

First dough proof

Coat the inside of the same mixing bowl with 5ml (1 tsp) extra-virgin olive oil, return the kneaded dough to the bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot (24C/75F) for 1.5 hours until doubled in volume. Gently degas the dough by folding the four edges in toward the center halfway through the rise at the 45-minute mark.

Step 2
step2：First dough proof
3

Stretch dough in pan

Grease a 33x45cm (13x18 inch) rimmed sheet pan with the remaining 10ml (2 tsp) extra-virgin olive oil, making sure to coat the entire bottom and raised sides fully. Transfer the proofed dough to the center of the pan, gently press and stretch it with oiled fingertips to reach all edges of the pan, taking care not to tear the delicate dough. If the dough springs back tightly when stretched, let it rest 5 minutes then resume stretching until it covers the pan surface evenly.

Step 3
step3：Stretch dough in pan
4

Layer pizza toppings

Spoon the 400g drained crushed San Marzano tomatoes evenly over the stretched dough, leaving a 1cm (0.5 inch) bare border for the crust edge, and spread in a thin, even layer with the back of a spoon. Scatter the 250g patted-dry cubed low-moisture mozzarella evenly over the sauce, then sprinkle the 30g grated Parmigiano-Reggiano across the top. Drizzle the remaining 5ml (1 tsp) extra-virgin olive oil over the toppings.

Step 4
step4：Layer pizza toppings
5

Bake until crispy

Place the sheet pan on the middle rack of a preheated oven set to 250C (480F), and bake for 14-16 minutes, until the crust edges are deep golden and crispy, the cheese is fully melted and bubbly with small light brown spots, and the bottom of the crust lifts cleanly from the pan with a thin metal spatula. Rotate the pan 180 degrees halfway through baking at the 7-minute mark to ensure even browning on all sides.

Step 5
step5：Bake until crispy
6

Garnish and slice

Remove the baked pizza from the oven, immediately scatter the 8g packed fresh basil leaves across the hot cheese surface, and let it rest in the pan for 5 minutes to allow the cheese to set. Use a sharp pizza wheel to slice the pizza into 8 rectangular 10x15cm (4x6 inch) slices, the traditional al taglio cut, and serve warm.

Step 6
step6：Garnish and slice

Tips

1.Always pat cubed low-moisture mozzarella dry with paper towels before adding it as a topping; excess moisture from the cheese will seep into the crust and leave the center soggy instead of light and crisp.
2.For a deeper, nuttier crust flavor and even airier crumb, you can replace the 1.5-hour room temperature rise with a 24-hour cold ferment in the refrigerator, covered tightly, before stretching and baking.
3.Resist the urge to overload the pizza with thick layers of sauce or extra cheese; Pizza al Taglio is defined by its light, crisp, open crumb, and heavy toppings will weigh down the dough and prevent it from rising properly in the oven.

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Pizza al Taglio:Frequently Asked Questions

1.What makes Roman pizza al taglio different from regular round homemade pizza? ▾
Great question! Unlike thin, soft Neapolitan pizza or dense, bready American sheet pan pizza, al taglio has a light, open, airy crumb with a shatteringly crisp bottom, thanks to high-hydration dough and slow fermentation. It bakes in a rectangular sheet pan and is cut into portable, easy-to-share rectangular slices perfect for casual gatherings.
2.Do I have to use 00 pizza flour for this recipe, or can I use a common pantry substitute? ▾
Finely milled 00 pizza flour creates that signature tender, light crumb and crisp, non-tough edge, but if you don’t have it, use a 50/50 mix of all-purpose and bread flour for very close results. Skip using only cake flour—it lacks enough gluten structure to support the high-hydration dough’s airy crumb as it bakes.
3.Why does the recipe specify lukewarm filtered water instead of regular tap water? ▾
Lukewarm water (90–95°F) activates instant dry yeast gently without shocking or killing it, which is critical for building that soft, open crumb structure. Filtered water avoids off-flavors from chlorine or heavy tap water minerals, which can slow yeast activity and leave your finished crust tasting flat or slightly metallic.
4.How long should I let the dough rise to get the best possible texture? ▾
For the lightest, crispiest, most flavorful crust, do a 24–48 hour cold rise in the refrigerator after a 1-hour initial bulk rise at room temperature. This slow fermentation builds nutty wheat flavor, creates those signature large air pockets, and makes the dough far easier to stretch without shrinking back in the pan.
5.Can I swap active dry yeast for the instant dry yeast called for in the recipe? ▾
Absolutely! To make the swap, use 25% more active dry yeast than the listed instant yeast amount, and dissolve it in your lukewarm water with a tiny pinch of sugar for 5 minutes until foamy before mixing. This confirms the yeast is active and will deliver the same even, airy rise as instant yeast.
6.What role does extra-virgin olive oil play in the recipe, and how much do I need? ▾
You’ll use a few tablespoons of extra-virgin olive oil mixed directly into the dough, plus a thin coating on your sheet pan to prevent sticking. The oil tenderizes the crumb, adds subtle fruity depth, and helps create that signature shatteringly crisp golden bottom crust as it bakes against the oiled pan surface.
7.Why use fine sea salt instead of regular table salt for the pizza dough? ▾
Fine sea salt dissolves evenly throughout the high-hydration dough, so every bite has consistent, clean briny flavor that amplifies the nuttiness of the 00 flour and balances the bright tomato topping. Table salt has a harsher metallic aftertaste, and its denser grain leads to over-salting if swapped measure for measure.
8.My dough keeps shrinking back when I try to stretch it to fit the pan—what’s going wrong? ▾
That’s totally normal, and it means your dough is still too tight from built-up gluten tension! Don’t fight it—when it springs back, cover it loosely with a clean kitchen towel and let it rest for 10–15 minutes to let the gluten relax. After that short rest, it will stretch easily to fill the pan corners without tearing.
9.How do I prevent my crust from getting soggy under the tomato sauce and cheese? ▾
First, don’t overload the dough with toppings—al taglio is meant to have a light, even layer of bright, slightly thick (not watery) tomato sauce. Second, par-bake the dough for 7 minutes before adding cheese, and use low-moisture mozzarella patted dry with paper towels to cut down on excess moisture as it melts.
10.What oven temperature and bake time works best for this pizza? ▾
Preheat your oven to 475°F (245°C) with the rack in the middle position, and let it preheat for a full 30 minutes before baking—this ensures the pan gets hot enough to instantly crisp the dough bottom. Bake for 15–18 minutes total, until edges are deep golden and cheese is bubbly with light brown spots.
11.Can I prep the dough ahead of time for parties or quick weeknight meals? ▾
Definitely! The dough actually tastes better when made ahead. After mixing, store it tightly covered in the fridge for up to 3 days before stretching and baking, or freeze it wrapped tightly in plastic for up to 3 months. Thaw frozen dough in the fridge overnight, then let it rest 30 minutes at room temp before stretching.
12.Do I need a special pizza pan to make this, or will a regular baking sheet work? ▾
You don’t need any specialty Roman pizza equipment! A standard 13x18 inch rimmed aluminum sheet pan works perfectly, as long as you coat it evenly with a thin layer of extra-virgin olive oil before adding the dough. Skip thin, flimsy disposable pans, as they won’t retain enough heat to get that signature crisp crust.
13.Why is pizza al taglio traditionally cut into rectangular slices instead of triangles? ▾
Rectangular slices are the classic al taglio style because they’re easy to hold, simple to share, and make it easy to cut variable portion sizes for crowds. Historically, Roman pizza shops sold these slices by weight, so adjustable rectangular cuts made serving fast and practical, while ensuring every bite has a perfect crust-to-topping ratio.

Comments (18)

2 days ago

OMG this pizza al taglio is a total game changer! I brought a whole sheet pan to my neighborhood potluck last weekend and people were begging for the recipe before I even left. The crust is perfectly crispy on the bottom and light and airy inside, exactly like the slices I got when I visited Rome a few years back. 10/10 will be making this every other week for meal prep!

yesterday

Wait did you pre-bake the crust at all before adding toppings? I tried a similar sheet pan pizza last month and the middle was totally soggy when I brought it to a work potluck 😭

2 hours ago

Great question! We recommend par-baking the crust for 7-8 minutes before adding your wetter toppings (like fresh mozzarella or sauce) to avoid that soggy center, especially if you're transporting it!

3 days ago

Solid recipe! Cook time was pretty spot on for me, though I will say the dough was a little stickier than I expected when I first mixed it. I ended up adding an extra quarter cup of flour and it turned out great, my kids devoured half the pan before dinner even started. Only knock is I wish there were more topping suggestion ideas for people who don't just do classic margherita!

2 days ago

So glad your family enjoyed it! If the dough feels too sticky in your kitchen (humidity makes a huge difference!), adding that extra bit of flour is absolutely the right call. We'll be updating the post soon with a whole list of classic Roman topping ideas, from potato and rosemary to prosciutto and arugula!

1 week ago

I was so intimidated to try this since it's marked medium difficulty, but y'all it was so much easier than I thought! I used my stand mixer with the dough hook and let it rise on top of my warm fridge, and it doubled perfectly. The square slices are perfect for quick weeknight grabs, my teen has been taking a slice to school for lunch every day this week. SO good.

5 days ago

Taste was amazing, but I burned the bottom of the crust really bad on my first try! I used a regular aluminum sheet pan like the recipe said, but my oven runs hot I guess. Any tips for adjusting temp if you have a finicky oven?

3 days ago

So sorry to hear the crust burned! If your oven runs hot, try dropping the temperature by 25 degrees F and placing your oven rack one position higher than the middle slot. I'd also recommend investing in an inexpensive oven thermometer to get a true temp read, they make such a difference for baking!

2 weeks ago

Game. Changer. I've been chasing that perfect Roman pizza crunch for years after eating my weight in it on a study abroad trip, and this recipe nails it. I did the potato and rosemary topping like I had in Rome and my roommate said it's the best thing I've ever cooked.

1 week ago

Wait how did you prep the potato topping? I've been scared to try that because I worry the potatoes will be undercooked and crunchy!

5 days ago

I sliced them super thin with a mandoline, tossed them with a little olive oil and salt, and laid them in a single layer on top! They cooked perfectly in the time the pizza baked, no pre-cooking needed. So good!

yesterday

Made this for our weekly family dinner night and everyone went back for seconds, even my super picky 7 year old who only eats chicken nuggets half the time! I cut the whole pan into individual slices, wrapped them in foil, and stuck them in the freezer for quick lunches. They reheat perfectly in the toaster oven in 5 minutes, 10/10 for meal prep!

3 days ago

Really great crust texture! The only thing I adjusted was adding a little extra garlic to the tomato sauce because I'm a garlic fiend. I paired it with a crisp Italian pilsner and it was the perfect Sunday night dinner. Question: can I make the dough a day ahead and let it cold rise in the fridge?

2 days ago

That garlic addition sounds incredible! Cold rising the dough in the fridge for 24-48 hours actually makes the flavor even better, I highly recommend it. Just take it out 1 hour before you plan to stretch it to let it come to room temp first!

5 days ago

I really wanted to love this but my dough never rose at all? I used instant yeast like the recipe said, let it sit in a warm spot for the full hour, and it was basically the same size as when I mixed it. Total bummer because the little bits I tasted off the edges were really good.

3 days ago

Oh no, that happened to me once! Turns out my yeast was expired, I didn't even check the date on the packet. I bought a new jar and it worked perfectly the next time!

2 days ago

I'm so sorry the dough didn't rise for you! 9 times out of 10 that's an issue with expired or too-cold yeast. Always test your yeast by mixing it with a little warm water and pinch of sugar first — if it doesn't get foamy after 5 minutes, it's no good and you'll need a fresh pack!

1 week ago

I've been making pizza at home for 40 years and this is hands down the best sheet pan pizza recipe I've ever tried. The crust has that perfect chewy-crunchy balance you usually only get at a fancy pizza shop. I made mine with roasted red peppers, caramelized onions, and spicy sausage, and my book club went wild for it at our last meeting.

5 days ago

Pat is that you?? I was just about to text you to ask for that pizza recipe you brought! So excited to find it here, I'm making it this weekend for my kid's soccer team snack!

just now

Solid macro-friendly pizza option if you track your intake! I cut it into 8 larger slices, each comes out to around 320 calories with light cheese and veggie toppings. Way better than the frozen cauliflower crust pizza I've been forcing myself to eat on Friday nights. Will be making this again!

2 days ago

As someone who grew up eating NYC slice pizza and turns my nose up at 90% of homemade pizza recipes, I have to admit this slapped. The al taglio texture is totally different from what I'm used to, but that crispy, oily bottom and light crumb? *Chef's kiss.* I added some hot honey to my slices and it was unreal.

yesterday

Wait hold on, a New Yorker admitting a non-NYC pizza is good? I need to save this comment, that's a once in a blue moon event 😂 How thick is the crust supposed to end up?

30 minutes ago

Ha! High praise coming from a NYC pizza fan! The finished crust should be about an inch thick, light and airy inside with a super crispy, fried-like bottom from the olive oil in the pan. The hot honey addition sounds chef's kiss, by the way!

3 days ago

Absolutely obsessed! I loaded mine up with artichoke hearts, Kalamata olives, feta, and sun-dried tomatoes and it was better than any takeout pizza I've had in months. It did take me a little longer than 2.5 hours total because I took my time stretching the dough, but it was 100% worth the effort.

2 days ago

That topping combo sounds absolutely delicious! No rush at all when stretching the dough — if it springs back, just let it rest for 5 minutes and try again, it'll get there. So glad you loved it!

1 week ago

Y'all. I made this with my 4 and 6 year old boys last Saturday and we had the best time! They loved helping spread the dough and sprinkle cheese, and they actually ate their entire dinner without complaining, which is basically a miracle at my house. We did half pepperoni for the kids and half mushroom and basil for me and my husband.

5 days ago

This is such a good idea for a kid cooking activity! I've been looking for easy weekend recipes to do with my 5 year old, I'm adding this to our list. Did you have any issues with them making a huge mess with the flour?

3 days ago

Oh there was flour everywhere, don't get me wrong 😂 But it was so worth it, I just put a plastic tablecloth down under the mixing bowl and cleanup was super easy! The kids were so proud of the pizza they made, they told all their grandparents about it on our Sunday call.

5 minutes ago

First time ever making homemade dough and I can't believe how well this turned out! I watched a quick 1 minute TikTok on how to stretch sheet pan dough before I started, followed the recipe exactly, and my roommates thought I ordered it from a fancy local spot. So stoked, I feel like a real chef now lmao

2 weeks ago

Crust was perfect, sauce was perfectly seasoned, 10/10. Only note is that I wish the recipe specified what size sheet pan to use! I used my 11x17 jelly roll pan and it was a little thin in spots, next time I'll use my smaller half sheet pan for a thicker crust.

1 week ago

Great feedback! We recommend a standard 13x18 inch half sheet pan for this recipe, which gives you that perfect 1-inch thick crust. I'll make sure to add that note to the recipe card right away so it's clearer for future bakers!

2 weeks ago

Made this for our college football tailgate last weekend and it was the hit of the parking lot! I cut it into small square bite-sized pieces, set out some marinara and ranch for dipping, and it was gone in 10 minutes flat. Way easier to make and transport than a bunch of burgers and hot dogs, I'll be doing this for every home game this season.

1 week ago

Wait did you make it the night before or the morning of? I'm always looking for tailgate food that doesn't require me to wake up at 5am on game day 😂

5 days ago

I baked it the night before, let it cool completely, then wrapped the whole pan tight in plastic wrap and kept it in the fridge. I pulled it out an hour before kickoff to let it come to room temp, and it was still perfectly crispy! No early wake up needed.

5 days ago

I was able to adapt this super easily for my dairy-free kid by using dairy-free mozzarella and it turned out amazing! You honestly couldn't even tell the cheese was dairy free, the crust was so flavorful it carried the whole thing. So happy to find a pizza recipe that works for our whole family without weird specialty ingredients.

3 days ago

That makes me so happy to hear! We love how adaptable this base recipe is for different dietary needs, and that dairy-free swap works perfectly. Thanks for sharing how it turned out for your family!

2 hours ago

Great base recipe! I swapped 100g of the all purpose flour for my discard sourdough starter and let it do a slow cold rise for 2 days, and the depth of flavor was insane. If you have a sourdough starter lying around, I highly recommend giving that hack a try, it takes this pizza to the next level. Already planning my next batch for this weekend!