Roman pan pizza, or pizza al taglio, started in post-war Rome when bakers needed to feed people quickly and cheaply. They baked pizza in big rectangular trays, cut it into squares, and sold it by weight. What they ended up with was pizza that’s completely different from what most people expect – crispy on the bottom, light and full of holes on the inside.
The dough is really wet, which sounds like it would be a problem but actually creates this texture that’s hard to describe. The bottom gets properly crispy while the inside stays soft with all these air pockets. It’s not dense like some pizza crusts can be.
Simple toppings work best – tomatoes, mozzarella, basil. The dough is good enough that you don’t need to pile stuff on top of it. The tomatoes soak in just a little, the cheese melts into those holes, and you’ve got something that tastes exactly like what it is – good bread with good things on top. 
That’s the good news. And the even better news is that we have the ultimate guide to making the perfect Roman pizza without having to travel to the Eternal City (although, that wouldn’t be so bad either, would it?)!
Basic Tips for Making Pizza al Taglio at Home
Get good ingredients
Use tipo 00 flour if you can find it, quality canned tomatoes, and real mozzarella. It makes a difference.
The dough will be sticky
Don’t panic. That’s exactly what you want. High hydration means better texture, but handle it gently to keep those air bubbles intact.
Time is your friend
Let the dough rest in the fridge for 24 hours. This slow fermentation develops flavor and makes the dough easier to work with.
Heat matters
Crank your oven to 500°F. Start the pizza on the bottom rack for 5 minutes to get that crust crispy, then move it up for another 15 minutes.
Keep it simple
Spread your seasoned crushed tomatoes evenly, drizzle with olive oil, and bake. Add the mozzarella and basil after it comes out of the oven – the residual heat will melt the cheese perfectly.
Step by Step Guide to Making Roman Style Pan Pizza
Step 1: Mixing the Dough
In a large mixing bowl, combine flour and yeast. Gradually add water, mixing continuously with a spoon until most lumps disappear.
Add olive oil and salt to the dough and mix thoroughly until combined. Dough should be wet and sticky—this is desirable for an airy texture.
Step 2: Folding the Dough
Lightly flour your work surface. Transfer the dough onto it.
Gently fold dough in half towards you, then lift by corners, rotate 90 degrees, and fold again. Repeat several times.
Place dough into a lightly oiled bowl, cover, and let rest for 15 minutes. Repeat folding and resting two more times until dough becomes smoother and springier.
Step 3: Refrigeration
Place dough back into a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 24 hours.
Step 4: Dough Prep & Oven Preheat
Remove dough from refrigerator and allow it to come to room temperature (approximately 1 hour).
Meanwhile, preheat oven to 500°F (260°C).
Lightly oil a 9×13-inch (23×33 cm) baking sheet.
Step 5: Shaping the Pizza
Lightly flour the work surface again and gently press dough edges and center. Flip dough periodically, carefully maintaining air bubbles.
Stretch dough gently over your forearms and transfer to prepared baking sheet. Carefully press and stretch dough evenly to edges.
Step 6: Topping the Pizza
Spread crushed pelati tomatoes evenly over dough surface.
Drizzle generously with extra virgin olive oil.
Step 7: Baking the Pizza
Place baking sheet directly on oven floor for 5 minutes to crisp the base.
Move pizza to bottom-middle oven rack and bake for another 15 minutes, or until edges are golden.
Step 8: Finishing Touches
Remove pizza from oven and immediately top with fresh mozzarella and basil leaves.
Drizzle with additional extra virgin olive oil.
Slice and serve hot.
Roman Pan Pizza FAQ, Common Mistakes and Fixes:
FAQ:
Can I use regular all-purpose flour instead of tipo 00?
Yes, but tipo 00 flour provides a lighter and airier crust.
Can the dough be frozen?
Yes, freeze after refrigeration and thaw completely before use.
Why bake on the oven floor initially?
This method quickly crisps the base, achieving the perfect Roman-style crust.
What other toppings are recommended?
Classic toppings include prosciutto, mushrooms, or olives.
Can I skip the overnight refrigeration?
Overnight fermentation enhances flavor and texture; skipping will affect quality.
Common Mistakes and Fixes:
Dough too dry: Add water gradually to achieve correct wetness.
Dough too sticky after refrigeration: Use minimal flour to shape.
Base not crispy: Ensure high oven heat and initial placement on oven floor.
How to Make Roman Style Pan Pizza
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Crispy-bottom, fluffy Roman pizza al taglio. Easy to customize with your favorite toppings.
Ingredients
- 1 lbs (454 g) tipo 00 flour
- 1 1/4 teaspoons dried instant yeast
- 1 3/4 cups (420 ml) water
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 tablespoon sea salt
- 1 (14 ounce/400 g) can pelati tomatoes
- 8 ounces (227 g) fresh mozzarella
- Handful fresh basil leaves
Instructions
- Mix the flour, yeast, and water in a large bowl with a spoon. When most of the lumps are gone, add the olive oil and salt.
- Flip onto a floured work surface and gently fold the dough in half, over itself, toward you. Grab the dough by the corners facing you, pick it up like an envelope, turn 90 degrees, and place it back on the floured surface. Gently fold and turn. Repeat a few more times.
- Place the dough in a lightly oiled bowl, cover, and let rest 15 minutes. Then repeat the folding and turning action as above.
- Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place in the refrigerator for 24 hours.
- Take the dough out of the refrigerator and let it come to room temperature, about 1 hour. While the dough is coming to room temperature, preheat the oven to 500°F (260°C).
- Lightly oil a 9″x 13″ baking sheet.
- Lightly flour your work surface. Place the dough on the work surface. Start with the edges of the dough and press down gently, then go to the center and press down. After the first pass, flip the far end over so the top becomes the bottom. Make sure your flour is evenly distributed under the dough and continue to gently massage the dough so the air bubbles remain intact. Flip again and repeat until the dough is evenly distributed.
- Pull the dough over one arm and then the other, palms facing down. Transfer the dough to the baking pan and distribute it toward the edges of the pan. Press down, distributing the dough evenly but gently.
- Add the pelati tomatoes. Distribute evenly over the dough. Drizzle with extra virgin olive oil.
- Place the pan on the bottom floor of your oven for the first 5 minutes. Then transfer to the bottom-middle rack of your oven and cook for another 15 minutes. Remove the pizza from the oven.
- Add mozzarella cheese and basil. Drizzle with extra virgin olive oil.
Notes
- For a crispier crust, preheat your baking sheet in the oven alongside the pizza for the first 5 minutes.
- Substitute other high-quality tomatoes for the pelati if desired; San Marzano tomatoes work well.
- Store leftover pizza in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Resting Time: 24 hours
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 50
- Fiber: 4
- Protein: 12
- Cholesterol: 20
If you liked this, you are going to love these favorite pizza recipes:
Fugazzeta – Argentinian Stuffed Cheesy Pizza
White Pizza with Prosciutto di San Daniele and Grana Padano
Everything Seasoning Pizza with Honey, Ricotta and Salami
Frequently Asked Questions
Why is the dough for pizza al taglio so wet?
The wet dough is crucial for achieving the light texture with air pockets inside, which is characteristic of Roman pan pizza.
What type of flour should I use for the best results?
Using tipo 00 flour is recommended as it contributes to the ideal texture and structure of the pizza crust.
How should I handle the sticky dough?
Handle the sticky dough gently to maintain the air bubbles, which are essential for the crispy bottom and soft interior.
Tried this dough technique last night, and the crust was amazing! So airy and crunchy—thanks!
Obsessed with the crust on this recipe. Crispy heaven.
Holy crap, this was insanely delicious. Thank you thank you!!
Yes, that’s great to hear. Thank you!
Do I need to roll out the dough between folds – you mention each ‘pass’ is that through rollers?
Sandra, you only roll the dough in step 7, where you turn the dough (not flip) after every pass, to get an even surface. Hope that makes sense!
Superb….all the best.
Cornelio