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

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5 from 4 reviews

Author: Linda Schneider
Total Time: 0 hours
Yield: 1 large pizza 1x

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Description

Pizza al Taglio is Rome’s answer to perfect pizza. It’s baked in rectangular pans with a super wet dough that creates this amazing contrast – crispy bottom, fluffy inside. You’ll see it everywhere in Rome, sold by the slice and topped with simple ingredients like crushed tomatoes, mozzarella, and fresh basil. The high-hydration dough sounds fancy, but it just means more water, which gives you those beautiful air pockets. Easy to customize with whatever toppings you have on hand.

Ingredients

Units Scale

1 pound (450 g) tipo 00 flour (Mulino Marino or similar)

1 1/4 teaspoons dried instant yeast

1 3/4 cups (420 ml) water, plus additional as needed (up to 2 cups/480 ml)

1 1/2 tablespoons extra virgin olive oil, plus extra for drizzling

1/2 tablespoon sea salt

1 (14-ounce/400 g) can pelati tomatoes, crushed and seasoned lightly with sea salt

8 ounces (225 g) fresh mozzarella, sliced or torn

Handful fresh basil leaves

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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. It will be wet. The wetter the better.
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 and turn 90 degrees and place 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. By the third pass, the dough will be springy and less sticky.
Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place in the refrigerator for 24 hours.
The next day, 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.
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 and 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 balls of air remain intact. Flip again and repeat until the dough is evenly distributed.
Pull the dough over your arm and then pull the other side over your other arm (as pictured above) with your palms facing down. Transfer the dough to the baking pan and distribute the dough 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 another 15 minutes. Remove the pizza from the oven.
Add mozzarella cheese and basil. I like to finish with a drizzle of extra virgin olive oil.

Notes