All styles
Rome
Pizza al Taglio
Wildly open crumb, cut with scissors by weight.
Hydration
80-85%
Bake
18-22 min @ 260°C
Region
Rome
History
Popularized by Gabriele Bonci in Rome — a modern icon of high-hydration baking.
Dough
Very wet, long cold ferment (48-72h), strong flour.
Method
Slap & fold, cold ferment, gently stretched into a pan, baked hot.