PIzza al Taglio is a popular Roman street food sold by weight in bakeries across the city. It is less like a sheet pan pizza and more like a topped focaccia, due to the texture of the dough and difference in how it is topped. The dough is more hydrated than standard pizza dough, making it soft and spongy, so it doesn’t want to be overloaded with lots of sauce and cheese. A thin smear of sauce, or simple cooked vegetables with a smattering of cheese is best. Serve it with grilled or roasted vegetables, or fresh salads to round out the meal.
Pizza al Taglio
PIzza al Taglio is a popular Roman street food sold by weight in bakeries across the city. It is less like a sheet pan pizza and more like a topped focaccia, due to the texture of the dough and difference in how it is topped. The dough is more hydrated than standard pizza dough, making it soft and spongy, so it doesn’t want to be overloaded with lots of sauce and cheese. A thin smear of sauce, or simple cooked vegetables with a smattering of cheese is best. Serve it with grilled or roasted vegetables, or fresh salads to round out the meal.
Ingredients
- 5 cups all-purpose flour
- 1 tablespoon yeast
- 1 tablespoon kosher salt
- 2+ cups water
For topping:
- Tomato sauce
- Fresh mozzarella
- Anything else you like
Instructions
- Begin by making the dough. Dissolve the yeast in 1 cup of water with a teaspoon of sugar. Stir to dissolve, then let it sit until it becomes foamy, about 5 minutes.
- Place the flour and salt in the bowl of a stand mixer with the dough hook attachment (you can also mix this in a large bowl by hand). With the mixer running on low, pour in the yeast mixture, then add another cup of water. Have an extra cup of water nearby, and keep pouring it in a little at a time until the dough comes together. The dough should be slightly sticky – if it needs more water, add a bit at a time. Knead for 5 minutes in the mixer, 10 minutes by hand, then cover and let it rest for 60-90 minutes.
- Place a piece of parchment on a baking sheet, overhanging on all sides. You don’t have to use parchment, but I find it easiest to remove the pizza when it is lined. Pour a generous amount of olive oil in the bottom, at least 3-4 tablespoons. Dump the dough out directly onto the sheet pan into the oil, (I find the easiest way to do this is with a dough scraper, but you could use a good spatula if that's all you have), and turn to coat on all sides. Make sure there is a good amount underneath the dough – if not, add more.
- Press the dough out using your hands to fit the sheet pan. You can use your fingertips, which will create dimples and add more surface area for the toppings later. Loosely cover with plastic wrap or a dish towel and let it rest for 30-45 minutes. Preheat your oven to 400 F.
- Top the pizza as desired, then place in your preheated oven. Bake for 20-30 minutes until the dough is cooked through and lightly browned. Remove and let it cool for 5 minutes before transferring to a large cutting board and slicing or cutting with kitchen shears to serve.
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