Pizza Al Taglio
If you’ve ever strolled through the streets of Rome, hungry and indecisive, there’s a good chance you’ve been saved by pizza al taglio. This Roman-style pizza—whose name literally means “pizza by the cut”—is the ultimate street food. It’s baked in large rectangular trays, displayed like edible works of art behind glass counters, and cut to order with a pair of scissors before being sold by weight. That’s right—no fixed sizes, no set slices. Just point, pay, and enjoy. It’s casual, customizable, and quintessentially Italian.
Unlike the more famous Neapolitan pizza, which is all about thin, floppy, charred rounds meant to be eaten immediately, pizza al taglio is designed for on-the-go indulgence. The dough is the real star here: a high-hydration, long-fermented masterpiece that bakes up with a crisp, airy bottom and a chewy, cloud-like interior. It’s almost focaccia-like, but with the unmistakable lightness and crispness that makes it pure pizza. This texture is achieved through a slow-rising process, often fermented for up to 72 hours, which develops deep, complex flavors while making it wonderfully digestible.
Pizza al taglio was born in the working-class neighborhoods of Rome in the mid-20th century, when bakers began using large, communal ovens to produce pizza in a way that was efficient, scalable, and—most importantly—affordable. Unlike traditional round pizzas, which required individual attention in a wood-fired oven, pizza al taglio was baked in electric ovens, making it easier to produce in bulk. Over time, it evolved into a beloved staple of Roman street food culture, found in bustling forni (bakeries), dedicated pizza shops, and even gas stations, where it somehow still manages to taste amazing.
One of the most exciting things about pizza al taglio is the sheer variety of toppings. Since it’s baked in large trays, pizzaiolos get creative, covering the dough with anything from classic Margherita-style tomatoes and mozzarella to seasonal vegetables, cured meats, cheeses, and even seafood. Some places lean into gourmet territory, using ingredients like truffle cream, burrata, or zucchini flowers. Others keep it old-school with patate e rosmarino (thinly sliced potatoes and rosemary) or pizza bianca, a simple but addictive combination of olive oil, salt, and crunch. And of course, there’s the Roman legend: pizza rossa, a saucy, cheese-free masterpiece that’s nothing more than slow-simmered tomatoes, olive oil, and a sprinkle of salt, proving that less is sometimes more.
One of the great things about pizza al taglio is that it’s not just a lunch or dinner food. Romans grab a slice for breakfast, a mid-morning snack, or a late-night bite after a few rounds of aperitivi. It’s the kind of food that fits any occasion, from a quick pit stop between sightseeing to a leisurely afternoon spent nibbling and people-watching in a sun-drenched piazza.
Beyond Rome, pizza al taglio has started gaining international fame, with high-end pizzerias and bakeries across Europe and the U.S. replicating its signature texture and style. Some places still stick to tradition, baking their pies in electric ovens just like in Rome, while others experiment with wood-fired or even gas ovens to add different flavor profiles. No matter where you find it, one thing remains constant: pizza al taglio is the perfect balance of crunch, chew, and endless possibility.
So, the next time you’re in Rome—or even in a Roman-inspired pizzeria somewhere far from the Eternal City—skip the full pizza, head to the counter, and order yourself a few scissor-cut slices of pizza al taglio. Whether you go for a classic or an inventive topping, you’ll be biting into a piece of Rome’s culinary soul—one crispy, chewy, perfectly portable square at a time.