Lazio Bread
Pizza al Taglio
Make pizza al taglio with an airy sheet-pan crust, tomato, mozzarella, olive oil, and crisp Roman-style edges.
- Prep
- 30 min
- Cook
- 18 min
- Total
- 48 min
- Serves
- 6
- Level
- Moderate
Instructions
- Mix the high-hydration dough until no dry flour remains, then rest it for 20 minutes before folding.
- Give the dough several folds during the first rise to build strength without heavy kneading.
- Let it rise until airy and elastic, then turn it into a well-oiled rectangular pan.
- Stretch gently with oiled fingertips, preserving bubbles and pausing if the dough springs back.
- Spread a thin layer of tomato passata over the dough and season with salt and olive oil.
- Bake in a very hot oven until the bottom is crisp and the edges are browned.
- Add mozzarella near the end so it melts without soaking the crust, then finish with basil.
This pizza al taglio recipe makes Roman pizza al taglio in a home oven with an airy sheet-pan crust and crisp edges. It is the pizza by the slice style that bakes in a tray and cuts cleanly for serving.
Why This Pizza al Taglio Recipe Works
Use a light hand with toppings so the crust stays crisp. Pizza al taglio is about structure as much as flavor.
Key Tips
- Give the dough enough time to hydrate and rise; sheet pan pizza needs air for a light crumb.
- Oil the pan well so Roman pizza al taglio releases and crisps underneath.
- Top lightly before baking so the pizza by the slice crust stays open and airy.
Variations and Serving Ideas
The same technique helps when you want Roman pizza al taglio, sheet pan pizza, and pizza by the slice. Keep the character of Pizza al Taglio in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Lazio Bread pizzabakingromantomato
