Bakery Window · Pizza by the Slice
Pizza al Taglio
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It's baked in long rectangular trays and sold by weight, not by the slice, so a Roman order is literally however many grams you point at and ask for.
Pizza al taglio is baked in large rectangular trays with a thicker, airier crust than Neapolitan pizza, topped with anything from simple olive oil and salt (pizza bianca) to potatoes or vegetables, then cut with scissors and sold by weight. Roman bakeries and pizzerie keep trays going all day for a constant stream of walk-up customers.
Why it's made this way: The rectangular tray and by-weight sale developed in Rome's bakeries as a practical way to serve pizza fast to workers on the move, distinct from Naples' round, plated pie.
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Part of World of Street Food — 3248 dishes from 118 countries.
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