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Crispy Roman Pizza Al Taglio Recipe Easy Authentic Square Slices Guide

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An authentic Roman-style pizza baked in large rectangular pans and cut into crispy, airy square slices. This recipe features a high hydration dough for a crunchy bottom and light crumb, perfect for casual gatherings or impressing guests.

Ingredients

Scale
  • 500g (4 cups) all-purpose flour or Tipo 00 flour
  • 375ml (1 ½ cups) lukewarm water
  • 7g (2 ¼ tsp) active dry yeast or instant yeast
  • 10g (1 ½ tsp) fine sea salt
  • 30ml (2 tbsp) extra virgin olive oil
  • 200g (¾ cup) crushed San Marzano tomatoes or good quality canned tomatoes, seasoned lightly with salt and a pinch of oregano
  • 150g (5 oz) fresh mozzarella, torn into small chunks (optional)
  • A handful of fresh basil leaves, torn
  • Coarse cornmeal or semolina for dusting the pan

Instructions

  1. Activate the yeast: Mix lukewarm water (1 ½ cups) with dry yeast (2 ¼ tsp) in a small bowl and let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a large mixing bowl, combine flour (4 cups) and salt (1 ½ tsp). Slowly pour in the yeast mixture and olive oil (2 tbsp), stirring gently until just combined.
  3. Knead the dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-6 minutes on medium speed.
  4. First rise: Lightly oil the mixing bowl, place dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare the pan: Generously dust a large rectangular baking pan (about 13×18 inches) with coarse cornmeal or semolina.
  6. Shape the dough: Punch down the dough and transfer to the pan. Spread evenly to the edges using oiled fingers. Let rest 10 minutes, then stretch again for an even surface.
  7. Second rise: Cover loosely and let dough rise again in the pan for 30-40 minutes.
  8. Add toppings: Preheat oven to 475°F (245°C). Spread seasoned crushed tomatoes evenly over the dough, leaving a small border. Dot with mozzarella chunks and drizzle with olive oil.
  9. Bake: Place pan in oven and bake for 15-20 minutes until edges are golden brown and cheese bubbles.
  10. Finish and serve: Remove from oven, scatter fresh basil leaves on top, and let cool for 5 minutes before slicing into squares.

Notes

Use semolina or coarse cornmeal to dust the pan for a crunchy crust and to prevent sticking. Ensure the oven is fully preheated to 475°F (245°C) for best crust formation. Avoid overloading toppings to keep the dough light and crispy. Reheat leftovers in a hot oven (400°F / 200°C) to maintain crispness. Dough can be prepared a day ahead and refrigerated for slow rise.

Nutrition

Keywords: Roman pizza, pizza al taglio, crispy pizza, square pizza slices, authentic Italian pizza, homemade pizza, easy pizza recipe

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