Pizza al Taglio Recipe

Italian · Main course · 55 min total

Pizza al Taglio is a Roman-style rectangular pizza baked in sheet pans, known for its thick, airy crust and crispy bottom. This recipe yields a versatile base perfect for any toppings.

Ingredients

• 4 cups (500g) all-purpose flour
• 1 1/2 cups (360ml) warm water
• 2 teaspoons (7g) active dry yeast
• 2 teaspoons (10g) salt
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (5g) sugar
• 1 cup (240ml) tomato passata
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 cups (200g) shredded mozzarella
• Fresh basil leaves for garnish

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture and olive oil; mix until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 1 hour until doubled.
4. Preheat oven to 450°F (230°C). Oil two 13x18 inch sheet pans.
5. Divide dough in half. Stretch each half into a rectangle to fit the pan, pressing to edges. Cover and let rest 15 minutes.
6. Meanwhile, combine passata, garlic, oregano, and a pinch of salt for the sauce.
7. Spread sauce evenly over dough, leaving a small border. Top with mozzarella.
8. Bake for 20-25 minutes until crust is golden and cheese bubbly. Rotate pans halfway through.
9. Let cool slightly, then cut into rectangular slices. Garnish with basil.

Tips

• For extra crispiness, preheat the sheet pans in the oven before adding the dough.
• Store leftover pizza in the refrigerator for up to 3 days; reheat in a hot oven or skillet.
• Customize toppings: add pepperoni, mushrooms, or olives before baking.

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