Pizza al Taglio Recipe: Authentic Roman Street Food Classic 2026

Pizza al taglio is one of the great treasures of Italian cooking. Born in Rome, this rectangular tray pizza is sold by weight in generous portions, so everyone can choose exactly how much they want and which topping to try. Its thick, airy crust and fresh, simple toppings have made it a favorite with locals and visitors alike.

The magic of pizza al taglio is in the dough: thick but light, crisp on the bottom and soft inside. It bakes in large rectangular pans and is cut into squares or strips after baking, which is why it works so well for sharing. You can keep the toppings classic with tomato and mozzarella, or branch out with mushrooms, potatoes, pumpkin, pesto or cured meats.

Because the dough can be mixed ahead and left to ferment overnight in the fridge, this is also a very practical recipe for busy days. When you are ready to eat, you simply stretch the dough, add your toppings and bake at the highest heat your oven can manage. The result is a hearty main course that feels like a trip to a Roman bakery.

Ingredients for Pizza al Taglio

Serves 6 portions

• 350 g bread flour (strong flour)
• 230 g water
• 2 g dry baker's yeast (or 6 g fresh yeast)
• 8 g salt
• 100 g tomato sauce
• 200 g shredded mozzarella
• 125 g fresh mozzarella
• Fresh basil, to garnish

How to Make Pizza al Taglio Step by Step

1. Mix and knead the dough

Start by putting 350 grams of bread flour, 230 grams of water, 2 grams of dry baker's yeast and 8 grams of salt into a bowl. Knead by hand or with a machine until you have a smooth, elastic dough.

2. Let the dough rise

Shape the dough into a ball and place it in a bowl covered with plastic wrap or a clean cloth. Leave it to rest in a warm spot until it has doubled in volume.

3. Stretch the dough into a rectangle

Once the dough has doubled, punch it down to deflate it and roll it out with a rolling pin into a rectangle of about 30 x 40 cm and roughly 1 cm thick. Place the dough on a baking tray lined with parchment paper.

4. Add the tomato sauce

Preheat the oven to the highest possible temperature, 250-275 °C (480-530 °F) with top and bottom heat. Spread 100 grams of tomato sauce over the dough, covering the entire surface.

5. Add the shredded mozzarella

Add 200 grams of shredded mozzarella and distribute it evenly over the tomato sauce.

6. Top with fresh mozzarella and bake

Cut 125 grams of fresh mozzarella into slices and arrange them over the shredded cheese. Take the pizza to the oven and place it on the lowest shelf, even directly on the oven floor if possible. Bake for 10-15 minutes, until the crust looks done and the cheese is melted and golden.

7. Garnish and cut into portions

Remove the pizza from the oven, garnish it with fresh basil and cut it into portions before serving.

Tips for the Best Pizza al Taglio

Make the dough ahead

The dough can be prepared in advance and left to ferment in the fridge overnight. This slow rise develops flavor and makes the crust even lighter and more digestible. When you are ready to bake, just stretch it, add your toppings and slide it into the oven.

Keep the crust thick and airy

The signature of pizza al taglio is its thick yet airy base, which turns it into a filling main dish. Handle the dough gently after rising so you do not knock out too much air, and avoid rolling it thinner than about 1 cm. A very hot oven set on the bottom shelf gives you a crisp bottom and a soft, open crumb.

Vary the toppings

Once you master the base, the options are almost endless. Classic margherita with tomato and mozzarella is the most popular, but mushroom pizza, potato or pumpkin toppings, pesto and cured meats all work beautifully. Keep the quantities balanced so the crust stays crisp rather than soggy.

30 Go-To Recipes I Keep Coming Back to at Home

If you're anything like me, your kitchen rotation probably includes a little bit of everything—cozy comfort classics, tried-and-true dishes from around the globe, and sweets that make everyone happy.

When a rich, indulgent treat is calling my name, I'll reach for this La Viña Molten Cheesecake recipe, this sophisticated Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is my reliable pick.

Come breakfast time or when I'm after a lighter bite, I'll whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the trick.

For tapas nights and Mediterranean-inspired spreads, I'll bounce between this punchy Basque Tuna with Tomato recipe, golden Patatas Bravas Air Fryer recipe, velvety Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. And when the occasion calls for something a touch fancier, this elegant Italian Vitello Tonnato recipe is a favorite of mine to serve.

Hearty midday meals and slow, cozy suppers are where these shine: the warming Meatballs in Spanish Sauce recipe, time-honored Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. Craving something even more substantial? I'll bake up this hearty Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the ultimate comfort plate, this French Boeuf Bourguignon recipe.

When street-food cravings hit or I'm feeding a crowd, out come this succulent Homemade Chicken Doner Kebab recipe, crunchy Salchipapas recipe, boldly seasoned Mexican Pork Carnitas recipe, or these crisp Korean Hobak Jeon recipe. These fuss-free Air Fryer Zucchini Rings recipe also make a great little appetizer or snack.

And when I'm mixing drinks and planning a whole spread for company, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To tie the whole meal together, I like setting out this zesty French Remoulade Sauce recipe on the side, or finishing the table with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes the Whole Family Will Enjoy

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the finest dishes are built on three things: simplicity, dependable technique, and serious flavor.

These are the recipes I find myself making over and over—whether it's a fast solo meal or a festive spread for loved ones.

On the sweet side, the rich, velvety Orange Chocolate Mousse Recipe is a go-to when I want something that feels fancy yet comes together easily. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled after the beloved Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture really helps, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and effortless, I'll typically make the traditional Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. When I want a heartier comfort dish, I'm quick to suggest the filling Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the speedy weeknight winner, this One Pot Pasta Recipe.

I'm also a big fan of sharing dishes rooted in tradition from all over the world, like the genuine Sorropotún de Bonito Fish Stew Recipe, crisp Chilean Pumpkin Sopaipillas Recipe, and Spain's classic Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another category I turn to often, since it delivers great texture without eating up time. My regular lineup includes the Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and completely satisfying without any gluten.

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