pizza al taglio

Ingredients

• 240 ml (1 cup), divided into four 60 ml portionswarm water, warm to the touch
• 1 envelope (about 7 g)active dry yeast
• 480 g (4 cups)bread flour
• 60 ml (4 tablespoons)olive oil
• 5 g (1 teaspoon)sea salt
• 240 ml (1 cup)pizza sauce
• about 110 g (1 cup)shredded mozzarella
• to tasteyour favourite pizza toppings, such as pepperoni, sausage, mushrooms, olives or onions

Instructions

1. 1

   Activate the yeast

   In a large bowl, combine the yeast with 60 ml (¼ cup) of the warm water. Leave for 10 minutes, or until bubbly.

2. 2

   Add the flour

   Mix in the flour until fully incorporated, then leave the mixture to rest for 10 minutes.

3. 3

   Mix in seasoning

   Add the salt and olive oil and mix until evenly incorporated.

4. 4

   Fold the dough

   Flatten the dough and fold it in half about 10 times to help create air pockets. Leave it to rest for 15–20 minutes.

5. 5

   Repeat the folds

   Repeat the folding process from step 4 three times, or until the dough is less sticky and easier to handle.

6. 6

   Chill overnight

   Brush a baking dish with olive oil and gently place the dough in it. Brush the dough with olive oil, cover with cling film and refrigerate overnight.

7. 7

   Bring to room temperature

   Take the dough out of the refrigerator and leave it on the kitchen counter for about 1 hour, until it reaches room temperature.

8. 8

   Preheat the oven

   Heat the oven to 260°C (500°F).

9. 9

   Prepare the tray

   Oil a baking sheet and transfer the dough onto it.

10. 10

    Shape the base

    Gently stretch the dough into a rectangle to fill the sheet, taking care to keep its air pockets intact.

11. 11

    Add the toppings

    Brush the sauce over the dough. Scatter the mozzarella and any toppings you want evenly across the top.

12. 12

    Bake the pizza

    Bake for 10 minutes, or until the cheese has melted and the dough is golden brown.

13. 13

    Slice and serve

    Cut into rectangular slices; use scissors if you want a more traditional finish. Enjoy.

What is pizza al taglio?

Pizza al taglio means pizza by the cut: a Roman-style pizza baked in a large tray and sold in rectangular portions. Its broad shape makes it easy to slice and serve.

This version uses an overnight rest and a series of folds to build an airy dough. A light hand when stretching it helps keep that texture in the finished base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 9g protein, 39g carbs, 8g fat.

The flour supplies most of the carbohydrates, while olive oil and mozzarella contribute much of the fat; mozzarella also provides some protein. The amount of protein, fat and sodium will vary with the chosen toppings and sauce. Pair a slice with salad or vegetables for a more balanced plate.

The dough’s key ingredients

Bread flour: its higher protein content helps the dough develop structure as it is folded and rested.

Yeast and water: warm water helps get the yeast started; it should feel warm, not hot. The long refrigeration rest gives the dough time to rise slowly.

Olive oil: oil is mixed into the dough and used on the dish and dough to help prevent sticking.

Why the folds matter

Folding: flatten and fold the dough about 10 times for each round, then give it 15–20 minutes to rest. Repeat the round three times.

Handling: the dough may feel sticky at first. As the folds and rests progress, it should become easier to work with; avoid adding extra flour unless needed to handle it.

The overnight rest

Cold rise: after oiling the dish and dough, cover them and refrigerate overnight. This rest is built into the recipe’s long total time, so plan ahead.

Before shaping: let the dough sit on the counter for about 1 hour to come to room temperature. Cold dough is harder to stretch gently across the tray.

Keep the base airy

Gentle shaping: ease the dough towards the edges of the oiled sheet without pressing out the air pockets. If it resists, pause briefly rather than forcing it.

Topping: spread the sauce over the surface, then distribute the cheese and toppings evenly so each rectangular slice gets some.

Look for golden edges

The recipe calls for a 260°C (500°F) oven and about 10 minutes of baking. Check for melted cheese and a golden-brown dough surface as the cues that it is ready.

Ovens and trays can vary, so use those visual cues alongside the stated time. Cut the pizza into rectangles once baked.

How to serve it

Serve the pizza in rectangular slices, as a casual lunch or supper. A green salad or simply dressed vegetables make a fresh accompaniment.

The listed topping examples include pepperoni, sausage, mushrooms, olives and onions. Choose a combination that suits your table and distribute it evenly over the dough.

Recipe notes & tips

• Measure the 240 ml of water into four 60 ml portions before starting.
• Use water that feels warm to the touch rather than hot when mixing it with the yeast.
• Keep the dough covered during its rests so the surface does not dry out.
• Oil the dish and baking sheet well to make transferring and shaping easier.
• Spread toppings evenly so they are present across the rectangular slices.
• Check for golden dough and melted cheese at the 10-minute mark.

Variations

• Pepperoni: scatter slices over the sauce and mozzarella before baking.
• Sausage: use cooked sausage pieces for a savoury topping.
• Mushrooms: add sliced mushrooms for an earthy finish.
• Olives: scatter pitted olives across the top for a salty accent.
• Onions: add thinly sliced onions for sweetness as they bake.

Common mistakes to avoid

• Hot water: it can hinder the yeast; use water that is warm to the touch.
• Rushing the rests: the dough needs its overnight chill and about 1 hour at room temperature before shaping.
• Pressing out the air: stretch the dough gently so the pockets created by folding remain in the base.
• Skipping the oil: oil the dish, dough and baking sheet as directed to help prevent sticking.
• Uneven toppings: distribute sauce, cheese and additions across the rectangle for more consistent slices.
• Baking by time alone: check that the cheese is melted and the dough golden, as well as timing the bake.

How to store

Refrigerate leftover slices in a covered container and eat within 3 days. Reheat in an oven until hot; the exact reheating time will depend on slice size and appliance.

Frequently asked questions