Classic Pizza Dough - Pizza al Taglio (Roman Tray Pizza)
Pizza al Taglio is Roman street food at its finest. This tray-baked style is known for its light, airy crumb and crisp, golden base, created through high hydration and slow fermentation. The result is a beautifully risen dough with delicate air pockets that stays crisp underneath while soft inside. Perfect for slicing and sharing, this recipe card shows you how to recreate authentic Pizza al Taglio at home with that signature crunch and lightness in every bite.
49-73 hours
15 mins
2
Intermediate
Ingredients
- 500g bread flour
- 420 ml cold water
- 2 tsp salt
- ½ tsp instant yeast
- 2 tbsp olive oil
Light, honeycombed crumb + crunchy bottom
Method
- Mix flour + yeast.
- Add water gradually; dough will be sticky.
- Rest 20 minutes.
- Add salt + oil; stretch-and-fold 3–4 times over 1 hour.
- Cold ferment 48–72 hours.
- Oil tray generously.
- Gently stretch dough into tray.
- Top with you topping of choice (we did courgette, chicken, tomato and garlic)
- Rest 45–60 minutes until bubbly.
Bake: 300°C 15 minutes
Why it works:
Very high hydration + long fermentation creates massive air pockets and crunch.
Roman-Specific Pro Tips
- Rolling pin is correct for tonda
- Long fermentation is non-negotiable
- Bake drier than Neapolitan (less sauce, less cheese)
- Finish with olive oil after baking
