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Pizza al Taglio

High-hydration Roman-style pizza baked in trays and served in squares

This recipe produces traditional Roman 'pizza al taglio'—a high-hydration dough baked in rectangular trays and cut into slices. With long fermentation and minimal kneading, it results in an airy, crisp crust ideal for creative toppings.

80% hydration
18h fermentation
4.7
Pizza al Taglio

Ingredients

Quantities update for pizza count and yeast type.

6
1000 g
Tipo 00 flour
800 g
Water
28 g
Sea salt
1 g
Yeast
20 g
Olive oil

Instructions

1

Prepare ingredients

10 min
1000 g
Flour
800 g
Water
28 g
Sea salt
1 g
Yeast
CY
20 g
Olive oil

Accurately weigh out all ingredients.

Use room temperature water (800g) (around 24–26°C) to ensure proper yeast activation.

If your kitchen is cold, slightly warmer water may help but don't exceed 28°C.

Tips
  • Use a kitchen scale to ensure accuracy — volumetric measurements won't work for this dough.
  • Filter your water if it tastes heavily chlorinated or metallic.
  • Use good-quality sea salt and olive oil — they impact flavor more than you think.
2

Initial mixing

15 min
720 g
Water
1 g
Yeast
CY
1000 g
Flour
1 unit
Container

Combine about 90% of the water (720g) with yeast (1g) and flour (1000g) in a large mixing bowl.

Mix by hand or spoon until no dry spots remain — the dough will be shaggy.

Cover and let it rest for 10–15 minutes to autolyze and relax the flour.

Tips
  • This initial rest makes the dough easier to work with later without aggressive kneading.
  • Use a large plastic or glass container — the dough will expand a lot during fermentation.
3

Add salt and oil

15 min
28 g
Salt
20 g
Olive oil
80 g
Water

Sprinkle salt (28g) over the dough and drizzle in the olive oil (20g).

Gradually add the remaining water (80g) while folding the dough over itself.

Work slowly until the dough absorbs everything — it will remain sticky but smoother.

Tips
  • It helps to wet your hands when incorporating salt and oil to prevent sticking.
  • Do not rush — a slow incorporation ensures better gluten alignment and even distribution of ingredients.
4

Stretch and fold

1 h

Over the next hour, perform 3–4 stretch-and-folds at 15–20 minute intervals.

To fold, stretch one side of the dough and fold it over itself, then rotate the bowl and repeat.

After the final fold, let the dough rest until it becomes smooth and slightly puffy.

Tips
  • Keep your hands or spatula damp during folds.
  • You'll notice the dough holding shape better with each fold — that's the gluten forming.
5

Cold fermentation

24 h
1 unit
Container

Transfer the dough to a lightly oiled, covered container.

Place it in the refrigerator for a slow fermentation of 12 to 24 hours.

This resting period enhances flavor and creates an airy internal structure.

Tips
  • Label your container with the date and time to keep track of fermentation.
  • Avoid disturbing the dough during this phase — let it rest undisturbed.
6

Bring to room temperature and portion

30 min
1000 g
Tipo 00 flour

Remove the dough from the fridge and let it sit for about 1 hour to warm up.

Gently tip the dough onto a floured surface and divide into 6 equal portions.

Shape loosely into rounds or rectangles, depending on your baking tray shape.

Tips
  • Avoid punching down the dough — handle gently to preserve the internal air pockets.
  • Use a bench scraper to help divide cleanly without tearing the dough.
7

Final proof

1 h 30 min
1 unit
Baking tray
1 unit
Damp cloth

Place each dough portion into a well-oiled baking tray or on parchment.

Let rest for 1 to 2 hours at room temperature, covered loosely with a damp cloth.

The dough should become airy and relaxed, ready to stretch and top.

Tips
  • Cover to prevent the dough from drying out.
  • Make sure the dough spreads out gently in the tray as it proofs.
8

Stretch and bake

15 min
1 unit
Baking tray

Preheat the oven to 250–280°C with a steel or stone if available.

Gently stretch the dough to the edges of the baking tray using your fingertips.

Add your toppings and bake for 10–15 minutes until golden, airy, and crisp.

Tips
  • Use minimal sauce and cheese to avoid sogginess with this delicate crust.
  • Let cool a few minutes before slicing — it improves the texture and prevents tearing.
Pizza al Taglio - Pizza Recipe | Napo