Pizza al Taglio
High-hydration Roman-style pizza baked in trays and served in squares
80% hydration
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.
This authentic pizza recipe uses tipo 00 flour with 80% hydration for perfect texture.
Ingredients
1000 g
Tipo 00 flour
800 g
Water
28 g
Sea salt
1 g
Yeast
(CY)
20 g
Olive oil
Recipe Parameters
Hydration
80%
Salt
2.8%
Yeast
0.1%
CY
Flour Type
Tipo 00
Ball Weight
250g
Servings
6 pizzas
Recipe Tags
Categories
roman
high-hydration
pizza al taglio
tray-baked
italian