Pizza al Taglio – Taste the Art and Allure of Pizza by the Slice

Many of the pizzerias in Italy serve the traditional round pizza, and many have Neopolitan style pizza, but look a little further for pizzas that offer more local ingredients or pizza Al Taglio. On all of our visits to Italy we try to find the best pizza al taglio. It has almost become our personal mission. Our favorite for the full experience is still Gustarium in Florence. Read this blog about our “informal cooking class” at Gustarium.

We have traveled to Italy 5 times, and the information below is based on our experiences.

What is Pizza al Taglio?

The ‘pizza al taglio’ is a more rectangular variety, often sold by weight and topped with many fresh ingredients. Think of it as the unsung hero of city streets, waiting for curious travelers like you. What’s great about this pizza throughout Italy is that these pizzas are often topped with the freshest local ingredients.

Roman Style Pizza

“Al taglio” is a term that’s music to the ears of any pizza lover! “Pizza al taglio” literally translates to “pizza by the cut” or “by the slice.” It’s a style of pizza that’s baked in large rectangular trays and then sold by the slice, usually by weight. This popular street food option in Italy can be found in many cities, including Rome, Florence, Sienna, and Milano. It’s perfect for grabbing a quick slice on the go or for those indecisive moments when you want to try multiple flavors without committing to a whole pie of each.

This style of pizza often has a thicker, fluffier crust than the traditional Neapolitan pizza. The toppings can vary widely, from classic margherita to more creative and gourmet options. The quality of “pizza al taglio” can vary significantly from one place to another, regardless of the city. It depends on the pizzeria, the baker’s love that is poured into the pizza, and the quality and freshness of the ingredients they use.

Pizza al Taglio Rome

In the heart of ancient Rome, where cobbled streets whisper tales of emperors and gladiators, another legend fills the air, drawing both locals and tourists alike; the enchanting aroma of pizza al taglio.

Once upon a time, in the bustling neighborhoods of Rome, bakers faced a dilemma. Romans, always on the move, desired a quicker way to relish their beloved pizza. And thus, in the radiant warmth of a Roman kitchen, pizza al taglio was born. Not a round, entire pie as was tradition, but a thick, rectangular slice, cut to the size of the diner’s desire and sold by weight. A hefty piece of pizza that could fill even the weariest traveler.

The bakers would be hard at work each morning as the sun rose and painted the ancient buildings with golden hues. With skilled hands, they would knead the dough, letting it rise to create the perfect, airy thickness. They would save some of the dough to become the starter of dough the next day. This creates a dough that develops extra flavor over the years, and often making the difference between an average or an excellent slice of pizza.

Only the Freshest Will Do

Upon this canvas of crust, they would artistically paint with rich tomato sauces, sprinkle a galaxy of mozzarella, and adorn it with a myriad of toppings, from succulent olives to fragrant basil, and other local seasonal ingredients.

By midday, large rectangular trays gleaming with a mosaic of pizzas would sit behind glass counters. Romans, from suited businessmen to chattering schoolchildren, would point and choose. A generous slice would be served with a deft movement of the baker’s spatula. No wait, no fuss, just the most perfect crispy and crunchy crust topped by some of the best toppings you will ever find.

To witness a Roman street at lunchtime was to see the dance of the city. People would gather around, holding their warm slices, taking bites, their faces lighting up with the delight of a taste of home, tradition, and comfort. Every bite was a journey through the Roman ethos – crispy, soft, savory, and bursting with flavors that could only be described as the essence of Italy. As a tourist, I only need a glass of vino with the wonderful street food since I do not have to go back into the office.

And as the sun would set, casting a rosy hue over the Tiber river and the silhouette of St. Peter’s Basilica in the distance, the last slices of pizza al taglio would find their takers. The streets would gradually empty, but the legend, the aroma, and the allure would remain, ready to awaken the next day and embrace the city once more.

For in Rome, pizza al taglio isn’t just food. It was a story, a tradition, a slice of Roman soul served warm and delicious, waiting for the next eager traveler to partake in its legacy.

Pizza al taglio, originated in Rome and is most associated with the city.

However, if you’re looking for the most authentic pizza al taglio experience, Rome is the city to visit.

Sourdough Al Taglio

Sit back close your eyes and imagine the story behind sourdough al taglio.

In the heart of an ancient bakery, tucked away in the winding alleyways of Rome, a secret ferment bubbled and brewed, carrying with it tales from times gone by. This was no ordinary dough, but a living, breathing entity, a wild yeast concoction that the bakers called ‘the soul of the bakery.’ This, dear reader, was the magical sourdough starter.

Maestro Luigi, a baker with silver hair and a beard that told tales of countless loaves and pastries, was the guardian of this cherished starter. It had been passed down to him through generations, a legacy in a jar. Every morning, as dawn’s first light brushed the rooftops of Rome, Luigi would sing old lullabies to his beloved starter, feeding it with flour and water, keeping the ancient magic alive.

A Fusion of The Old and the New

One fateful day, inspired by the Roman tradition of pizza al taglio, Luigi had a visionary idea. What if he married the age-old tradition of sourdough bread-making with the beloved pizza al taglio? The idea was audacious, a fusion of old and new, but Luigi was undeterred.

In the warmth of his bakery, as the cobblestones outside echoed with footsteps of the waking city, Luigi set to work. He combined the bubbling sourdough starter with fine flour, allowing it to slowly ferment. The dough rose, capturing the wild yeasts of the Roman air, promising a crust that was both tangy and tender.

As the day progressed, the sourdough, now stretched out in a large rectangular tray, was adorned with the freshest of toppings: sun-ripened tomatoes, fragrant basil, creamy mozzarella, and a drizzle of golden olive oil.

A Wood Fire Is the Difference Maker

The masterpiece was slid into a wood-fired oven, and the flames danced, casting a mesmerizing glow. When it emerged, it was unlike any pizza al taglio Rome had seen. The crust was thick, yet airy, with a tantalizing sour tang that sang of ancient bread-making traditions. The toppings melted harmoniously, a testament to Italy’s bounteous produce.

Word quickly spread throughout the city. Romans from all walks of life queued outside Luigi’s bakery, eager to taste this innovative creation. Each slice was a symphony of flavors, a dance of tradition and innovation, of ancient bread lore and modern culinary craft.

And so, amidst the eternal city’s countless tales, a new legend was born: the sourdough al taglio. A testament to Rome’s ever-evolving culinary tapestry, and a tribute to the ageless magic of wild yeast and fermentation.

Homemade al Taglio Dough

I was lucky to receive a sourdough starter when we did a cooking class in Castelmuzio. When we received the starter, or “mother” as we lovingly call her she was already almost 90 years old, and in his family for generations. We had it more than 10 years, and it is already passed to the next generation, but I am getting distracted.

Get That Starter Going

Al taglio dough is known as an airy dough, with a chewy interior, and crunchy exterior. To achieve this texture, you have to make your dough at 80% hydration. All that means is that your water weight should be 80% of your flour weight. This recipe is based on weight and not volume. For my recipe, I used 500g of flour and 400g (or 80%) of water. To this base I add some of my starter to enhance the flavor. I slowly ferment the dough, hence the 24 hour slow fermentation process in the fridge. The slow fermentation increase the flavor and allows the dough to achieve that perfect al taglio texture you’ll find back in Rome.

Trust the Experts

Make sure you use a recipe from a reputable cook book like “the Bread Bakers Apprentice.” It is totally worth to make this pizza dough at home and after baking top it with your favorite local ingredients.

If possible back it in a home pizza oven. When the pizza is backed and topped, grab a glass of good italian red wine, sit back, relax and enjoy being a Roman for a night.

Al Taglio Pizza

The best pizza, by the slice, depends more on the pizzeria and the freshness of ingredients they use than on the city. Most of the larger Italian cities have pizza al taglio, and it is often served as a street food or out of small pizzerias that do not have seating. Although there are many tried and trusted pizzerias serving pizza by the slice, try some of the lesser-known places and side streets. We love to support the little man and the small mom-and-pop shops.

Best Roman Style Pizza Restaurants

So where would you find the best Roman-style pizza by the slice? (or pizza al taglio)

So, if you ever find yourself wandering the ancient streets of Rome with a hankering for this delectable treat, there are a few places you absolutely must check out:

Pizzarium Bonci

Almost everyone who’s been to Rome will rave about this place. The brainchild of Gabriele Bonci, it’s often hailed as the best in Rome. The selection changes daily and is made with fresh, often unique ingredients. Their crust? Unforgettable. It’s near the Vatican, so you can grab a slice (or many) after your tour. I also recommend watching The Chefs Table on Netflix which tells his story.

Antico Forno Roscioli

Close to Campo de’ Fiori, this place has history. They offer both round pizzas and pizza al taglio, but the latter is what you’re going for. Crispy crust, fresh toppings, and a vibe that’s just quintessentially Roman.

Forno Campo de’ Fiori

Speaking of Campo de’ Fiori, this spot is also in the area. Known for their crispy base and delicious toppings, it’s a favorite for many locals and tourists alike.

La Renella

Located in Trastevere, this historic forno has been around since the 19th century. Their pizza al taglio is rustic and hearty, with a perfectly chewy crust.

Trapizzino

While they’re more famous for inventing the “trapizzino” (a kind of pizza pocket filled with classic Roman dishes), they do serve traditional pizza al taglio. It’s worth a visit to try both! It is a white triangle-shaped pizza pocket closed on the sides and made with the same dough of soft wheat flour and yeast, stuffed with condiments of the Roman gastronomy and other cuisines, also international. Ranging from tongue in green sauce to braised oxtail, from meatballs in their sauce to zighinì (spicy met stew), from picchiapò to pork belly Roman style and much more.

Remember, the beauty of pizza al taglio is the wide variety of toppings, which often change daily based on what’s fresh and available. So, don’t be shy: point, ask, and sample. Also, a pro tip: while these places are amazing, always keep an eye out for little hole-in-the-wall bakeries that locals flock to. Sometimes, the most unassuming places have the most unforgettable slices. Buon appetito! 🇮🇹🍕

What Makes “Al Taglio” Pizza Special?

1. The Crust: It’s usually thicker than what you’d get with a Neapolitan pizza. We’re talking crispy on the outside, pillowy on the inside. Think of it as the mattress of your pizza dreams.

2. Toppings: They don’t hold back. You’ll often see a mix of classic Italian toppings like ripe tomatoes and fresh basil, but also some inventive combos you might not find on traditional round pizzas. Truffle cream, anyone?

3. Sold by Weight: This is pizza democracy at its finest. You point to the one you want, tell ’em how big a slice you’re feeling, and they cut it for you. You can try a little of this and a little of that without committing to an entire pie.

4. Speed: “Al taglio” is perfect for a quick bite. You get in, point at the pizza that’s calling your name, and get out. No waiting around for a whole pie to bake.

Pizza al Taglio in Florence

While Rome is the birthplace of this style of pizza, its popularity has spread throughout Italy, and now you can find pizza al taglio in many Italian cities, albeit with some regional variations in terms of toppings and crust thickness. In Florence, this pizza is an excellent option if you visit the city on a budget.

Pugi’s

One popular spot for “al taglio” is Pugi’s near Piazza San Marco. Their crust has this focaccia-like vibe going on—airy and slightly chewy but with a crisp bottom. Then there’s **Pizzaman**, which has a few locations around the city. They’re known for a wide variety of toppings, so it’s a great place to get adventurous with your taste buds.

Mangia Pizza

Mangia Pizza is a casual spot, but don’t let that fool you—their pizza is seriously good. They offer a variety of styles, including both Neapolitan and Roman, and even dabble in the beloved “pizza al taglio” that’s perfect for on-the-go munching. The place has a laid-back vibe, where you can either dine in or grab a slice to go. It’s not a fancy joint by any means, but it’s the kind of place where you instantly feel like a local, even if it’s your first visit to Florence.

The thing that sets Mangia Pizza apart is its focus on quality ingredients and traditional techniques. So, if you’re a pizza purist or even just a casual fan who appreciates a well-made pie, it’s definitely worth a stop.

One thing to note: Mangia Pizza is not just a local hole-in-the-wall; it’s actually well-rated, and for good reason. So, whether you’re strolling by the Arno River and get a pizza craving, or you’re looking for a quick but satisfying dinner option, it’s a solid choice.

So next time you’re wandering the streets of Florence, don’t just settle for any slice—seek out some top-notch “al taglio” and eat like a local. Trust me, your taste buds will thank you! 🍕

A Conclustion to this Roman Cullinary Innovation

As the sun dipped below Rome’s iconic skyline, casting its golden hue over terracotta rooftops, the tale of the sourdough al taglio became woven into the city’s rich tapestry of culinary legends. In the eternal dance of tradition and innovation, Maestro Luigi’s creation was a harmonious note that resonated deeply with Romans and travelers alike. For in the heart of this ancient city, where history breathes through every stone, the sourdough al taglio emerged not just as a dish, but as a testament to the timeless spirit of Roman gastronomy – always evolving, yet forever anchored in its storied past.