Pizza al taglio is a large, Italian style rectanglular pizza that’s absolutely delicious. The dough is light and airy yet has a crispy crust on the bottom. Since it’s so big, I love mapping out four different flavor zones. Once baked, it’s sliced into squares and reheated as necessary.
What is Pizza al Taglio
Pizza al Taglio is typically what you see in Roman pizza shops.
They're large, rectangular pizzas that are served in square slices.
Since it's so big, it's perfect for creating multiple flavors zones. It's basically like making a pizza party on one single pizza!
I love how the dough is light and airy while still having a super crispy bottom on it.
You can think of it as a mix between focaccia and regular pizza dough.
And luckily, Delallo's Pizza Dough Kit is the perfect shortcut for creating this super delicious pizza pie!
Not only is the dough a breeze to whip up, but it tastes AMAZING! And it's the perfect base to Pizza al Taglio which is a huge win!
As for toppings, it's totally up to you - but I've listed what I recommend in the recipe card at the bottom of this post!
Ingredients & Substitutions
- Delallo Pizza Dough Kit - This pizza dough kit is the base of this recipe! I highly recommend ordering and using theirs as its the perfect texture.
- Olive Oil - Olive oil and pizza go hand in hand. If you don't have olive oil, you can use another oil like avocado oil.
- Delallo Pizza Sauce - This sauce is perfect. It's fresh, robust and smooth.
- Delallo Low Moisture Mozzarella - Since this pizza is so big, I recommend using low moisture mozzarella instead of fresh mozzarella. The fresh kind is delicious, but it can be rather watery when baked on a pie this large.
- Fresh basil - Fresh is best! If you only have dried basil, I would skip it!
Toppings - all of these toppings are completely interchangeable. You can use whatever you have but I love using the following Delallo products on my pizza al taglio!
- Calabrian Chili Peppers
- Roasted Red Peppers
- Banana Peppers
- Eggplant Caponata
How to make Pizza al Taglio
Making pizza al taglio is a breeze - especially if you're using Delallo's Pizza Dough Kit!
The first thing you'll want to do is grab a large mixing bowl.
Then add the flour and yeast packets from the Pizza Kit and add 1 ¼ cup lukewarm water.
Stir it all together with a fork until loose dough starts to form.
Place the dough on a floured surface and knead for 3 minutes then place in a clean, oiled bowl and tightly cover with plastic wrap.
Let the dough rise in a warm area for 45 minutes or until the dough has tripled in size.
Once the dough has risen, preheat your oven to 450F degrees.
While it's heating up, grease a half sized baking sheet with 1 tablespoon of oil. If you're confused by the baking sheet name, don't be. It's one of the regular sized ones (also known as a cookie sheet)... just like you probably have.
Now add the dough and gently stretch it from end to end and corner to corner.
Next, it's time for the sauce. Add it to the middle of the pizza, leaving room for a thin crust around the edge. Now cover with shredded low moisture mozzarella.
After that it's time for the toppings. If you're making it exactly like me, add the ingredients from each topping zone but leave off the honey, pine nuts, and basil.
This will be added after it's baked!
Once the dough is covered in goodness, bake for 15-20 minutes or until cheese is golden and melted and the pizza has a crispy bottom crust.
Remove the pizza from the heat and drizzle the hot soppresata side with honey. Then add the pine nuts to the eggplant side and add a bunch of fresh basil over the entire length of the whole pie.
Serve immediately or reheat in the oven as needed.
Here's the topping zones that I used:
- Calabrian chili peppers, hot soppresata, honey and basil
- Pesto, mozzarella and roasted red peppers
- Pepperoni with banana peppers and onion
- Eggplant caponata with goat cheese and pine nuts
And here's some new fresh ideas
- Salami with olives and hot honey
- Bacon with brussels sprouts and balsamic reduction
- Ricotta with spinach and artichoke
- Sun dried tomatoes, goat cheese and olives
- Pineapple with pepperoni and pickled jalapenos
- Buffalo Chicken with blue cheese and ranch
- Zucchini flowers, ricotta and anchovies
How to reheat it
Reheating pizza al taglio is a breeze. Just preheat your oven to 400F degrees.
Place however many pieces you want on a metal baking sheet and bake for 5-10 minutes or until it's heated through.
The bottom will get even crispier which makes it even more delicious!
I also like to add even more fresh basil on top after its baked.
What to pair it with
If I were hosting a dinner party, I would start with one of these tasty pizza al taglios.
Save this recipe for later
Want to save this pizza al taglio recipe for another time? I got you!
I created these colorful and eye-catching images below so that you can save them to your pinterest boards.
Oh! And if don't do social media, scroll to the bottom of this post and you can print or save the recipe card!
Pizza Al Taglio
- 1 Delallo Pizza Dough Kit
- 1 ¼ cup lukewarm water
- 2 tablespoon Delallo olive oil divided
- 1 ½ cup Delallo Pizza Sauce
- 10 oz Delallo Low Moisture Mozzarella
- 1 handful fresh basil
Toppings Zone 1
- Hot Soppresata
- Delallo Calabrian Chili
Toppings Zone 2
- Delallo Pesto
- Roasted Red Peppers
Toppings Zone 3
- Delallo Peperoni
- Onion thinly sliced
- Banana Peppers
Toppings Zone 4
- Delallo Eggplant Caponata
- Pine nuts
- Goat Cheese
- Add flour and yeast from the Delallo Pizza Kit to a large mixing bowl and add 1 ¼ cup lukewarm water. Stir together with a fork until lose dough starts to form.
- Knead for 3 minutes then place in a clean, oiled bowl (using 1 tablespoon olive oil) and tightly cover with plastic wrap. Let rise in a warm area for 45 minutes or until the dough has tripled in size.
- Preheat oven to 450F degrees.
- Meanwhile, use the remaining 1 tablespoon of olive oil to grease a half-sized baking sheet (also known as a regular cookie sheet). Add dough and stretch it from end to end and corner to corner.
- Add sauce to the middle of the pizza, leaving room for a thin crust around the edges. Cover the whole pizza with low moisture mozzarella.
- Add each topping zone (leaving off the honey, pine nuts, and basil) length wise to create 4 rectangular quadrants.
- Bake for 15-20 minutes or until cheese is golden and melted and the pizza has a crispy bottom crust.
- Remove from heat and drizzle the hot soppresata side with honey, add the pine nuts to the eggplant side and add basil to the whole pie.
- Serve immediately or reheat in the oven as needed.