Pizza al Taglio

Pizza al Taglio is a classically Roman variation of Italy’s most iconic culinary export, Pizza! Whereas the conventional Pizza which we all love is round, and cut into large, triangular slices, Pizza al Taglio is sold in rectangular or square slices. There are several reasons for this alternative presentation. Firstly, it is traditional for Pizza al Taglio (literally, “Pizza by the cut”) to be served in slices by weight, and therefore the rectangular shape makes it easier for workers to divide the Pizza in accordance with customer desires. Secondly, the pizza is conventionally baked in large, rectangular trays, as opposed to the dough being theatrically worked into a circular shape. The result is a more bubbly crust dotted with distinctive air pockets, which serves as the Pizza’s platform. This is because the dough differs significantly from standard Pizza: produced with more water and cold-fermented, the chilled temperature impedes the yeast’s ability to break down the gluten, resulting in a noticeably aerated and less dense appearance!

The pizza is topped with only 2-3 ingredients, allowing the regional ingredients to be emphasised, such as the unmistakeably silky prosciutto San Daniele and the exquisite buffalo mozzarella. The dish is widely popular in Rome, constituting an affordable and casual classic which can be eaten on-the-go, and one which appeals to locals and tourists alike. The dish has been rapidly globalised, with the slice portions viewed as highly accommodating and convenient for busy workers in Melbourne, and served in famous Italian eateries such as Brunetti’s. The presentation has also been adapted through Americanisation, with ‘New York-style Pizza’ incorporating the slice approach by producing large pizzas, cut into triangular pieces.