Pizza al taglio

Pizza al taglio is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy.

History

The concept of pizza al taglio began in Rome, Italy. It was a convenient way to grab a quick, inexpensive meal on the go. The term "al taglio" translates to "by the cut" and refers to the method of selling by weight rather than by the slice.

Preparation and Serving

Pizza dough for pizza al taglio is often kneaded in an electric mixer, then baked in an electric or gas oven at high temperature for about 10-15 minutes. The result is a thick, fluffy crust, which can be topped with any number of ingredients. Traditional toppings include tomato sauce, mozzarella cheese, and various vegetables, meats, and herbs. However, the toppings can be as varied as the pizzaiolo's (pizza maker's) imagination and available ingredients.

Once the pizza is baked and cooled, it is cut into rectangular slices and sold by weight. Customers can request the size of their slice, which is then weighed and priced accordingly. This method of serving allows for a highly customizable and flexible serving size.

Variations

There are many variations of pizza al taglio, depending on the region in Italy. In Rome, the crust is thin and crispy, while in Naples, it is thick and fluffy. Some pizzaiolos also experiment with different types of flour, such as whole wheat or gluten-free, and different fermentation times to achieve a variety of textures and flavors.

See Also

• Pizza
• Italian cuisine
• List of pizza varieties by country

References

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