About the Margherita al taglio
History
Pizza al taglio, or pizza by the slice, emerged in Rome during the mid-20th century as a street food designed for quick service and portability. The style is associated with bakeries that produce large rectangular pans of pizza, cut with scissors and sold by weight. The Margherita variant follows the traditional Neapolitan topping combination of tomato, mozzarella, and basil, adapted to the Roman format. While the exact origins of al taglio remain unclear, the style gained widespread popularity in Rome during the 1960s and 1970s, eventually spreading throughout Italy and abroad as a distinct alternative to round pizzas.
Technique
This dough uses an 80% hydration ratio, significantly higher than traditional Neapolitan pizza, which creates an open, airy crumb structure with irregular holes. The high water content requires gentle handling and a long fermentation period to develop gluten strength and flavor. Baking at 550°F for 16 minutes on a preheated stone allows the thick dough to cook through while developing a crisp bottom and golden crust. The blend of bread flour and 00 flour balances protein content for structure while maintaining tenderness. Olive oil in the dough and pan contributes to browning and helps achieve the characteristic crispy edges of Roman al taglio.
Ingredient notes
The 80-20 blend of bread flour and 00 flour provides enough protein for structure while keeping the crumb light. Raw crushed tomatoes, simply salted, offer bright acidity that balances the richness of the cheese without becoming jammy from precooking. Fior di latte, a cow's milk mozzarella, is cubed and drained to prevent excess moisture from making the pizza soggy during the longer bake time. Fine sea salt at 2.2% enhances flavor without overpowering, while the minimal yeast allows for slower fermentation. Fresh basil added after baking preserves its aromatic oils, and finishing olive oil adds fruity richness to the completed pizza.
Variations
Roman bakeries often produce al taglio with toppings beyond the classic Margherita, including pizza bianca with just olive oil and salt, or versions topped with thinly sliced potatoes, zucchini flowers, or mortadella. Some pizzerias add buffalo mozzarella instead of fior di latte for a richer flavor, though this requires careful moisture management. In Rome, pizza rossa refers to al taglio with only tomato sauce, no cheese. Outside Rome, the al taglio format has been adapted with regional toppings, though purists maintain that the style's defining characteristic is the dough and baking method rather than any specific topping combination.
When to serve & pairings
Pizza al taglio is traditionally eaten as a midday snack or casual lunch, often consumed while standing or walking. In Rome, it pairs well with a cold Italian lager or a simple white wine like Frascati from the nearby Castelli Romani hills. The pizza's substantial crumb and olive oil richness can handle light red wines such as young Chianti or Montepulciano d'Abruzzo. As street food, it rarely requires side dishes, though Romans might accompany it with a suppli or fried cod. The format works well for gatherings where guests can sample multiple varieties cut into manageable portions.