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Pizza al Taglio with thick crust and mozzarella
Roman sheet pan pizza with thick crust and basil

Roman-Style Sheet Pan Pizza (Pizza al Taglio)

Author: Flavelo
Recipes Main Courses Quick Meals
Walk the streets of Rome and you'll find these long, rectangular pizzas everywhere, cut with scissors and sold by weight. The secret to "Taglio" (cut) pizza is a high-hydration dough and long fermentation, resulting in an airy, honeycomb interior and a bottom that's fried-crispy like good focaccia. This isn't thin Neapolitan pizza; it's a sturdy yet light canvas for toppings.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large rectangular baking sheet (approx. 12x16 inch)
  • Pastry brush
  • Kitchen shears or sharp knife

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Preheat your oven to max (480-500°F). Generously coat the baking sheet with olive oil.

Tip: The pool of oil on the bottom essentially 'fries' the crust, giving it that signature crunch.
2 ✓

Tip the soft dough into the pan. With oiled fingers, gently dimple and press it towards the corners. If it springs back, let it rest for 5 minutes then try again.

Tip: Resting relaxes the gluten strands, making the dough compliant and easy to stretch without tearing.
3 ✓

Spread the tomato sauce over the dough and sprinkle with oregano. Bake on the lowest rack for 10 minutes.

Tip: Two-stage baking ensures the thick crust cooks through without burning the cheese on top.
4 ✓

Remove, scatter the mozzarella on top, and return to the oven (middle or top rack) for another 5 minutes until bubbly.

Tip: The cheese fat melts into the tomato sauce, creating a creamy emulsion.
5 ✓

After baking, drizzle with fresh oil, sprinkle with Parmesan and basil. Cut into rectangles with scissors.

Tip: Scissors compress the airy crumb less than a knife does.

Recipe FAQ

Why is the dough sticky?
This style uses a very wet dough. Do not use a rolling pin! Use oiled hands to gently press it into the pan.
Can I eat it cold?
Yes, Pizza al Taglio is excellent at room temperature, often eaten as an afternoon snack in Rome.

Ingredients

  • 1 lb 5 oz High-Hydration Pizza Dough
  • 1 1/4 cups Tomato Sauce
  • 9 oz Low-Moisture Mozzarella (firm)
  • 1/4 cup Fresh Basil
  • 2 tbsp Olive Oil (for pan and dough)
  • 1 tsp Dried Oregano
  • 2 oz Parmesan Cheese (grated)