In Rome you do not always order a round. Pizza al taglio is baked in a sheet, cut with scissors, sold by weight. The dough is wetter, the crumb taller, the toppings often go on in stages.
This is not a Naples 90-second pie. Give it time in the pan.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g bread flour or 00
- 370 ml water
- 12 g salt
- 4 g instant yeast
- Olive oil
Premade dough
- 450–500 g store-bought pizza dough, proofed in a sheet pan
Sauce and toppings
- Crushed tomatoes
- Mozzarella
- Oregano
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Low-Moisture MozzarellaCheck Amazon.comToppings
Check Amazon.com
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 32 g
- Fat
- 8 g
- Sodium
- 580 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil, Low-moisture mozzarella.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Mix 500 g flour, 370 ml water, 12 g salt, 4 g yeast.
- 02Fold twice.
- 03Proof until doubled.
- 04Oil a sheet, pour, dimple, proof until jiggly, 2–3 hours.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Sauce first.
- 02Cheese later, so it does not burn on a long bake.
Cook
Oven
- 01Heat to 245°C (475°F).
- 02Bake 12 minutes, add mozzarella, bake 8–10 minutes more until the crumb is set.
- 03Rest.
- 04Cut into rectangles.
Gas pizza oven
- 01A full sheet rarely fits.
- 02Cut the dough into smaller pans.
- 03Medium flame, 8–12 minutes, cheese on in the last 3.
- 04Rest.
- 05Rectangles.
Wood-fired oven
- 01Cooler floor, about 300–330°C (575–625°F).
- 02Same two-stage bake: sauce, then cheese.
- 03Rest.
- 04Scissors if you want to be Roman about it.
