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You've Got Mail and Pizza al Taglio

Our third stop on the Remy train is PIZZA AL TAGLIO! Pizza al taglio, or pizza by the slice, is one of my all-time favorite Roman street foods and is available in every possible variety you could imagine. For the crust, I used this recipe, doubled: However, I did add about 20ml water to up hydration (it's VERY dry here) and also added about a teaspoon of honey to give the yeast a boost since I wasn't sure how strong it was going to be, and I wanted to make sure we got a really good ferment in the fridge. It worked!

For the pizza sauce, I totally wung it (winged it?), but no one complained because I got lucky, and it was delicious. My very imprecise recipe looked something like:

  1. Cover the bottom of the pot in a good amount of yummy olive oil.

  2. When oil is slightly poppy, add two (or more!) cloves of garlic and let soften.

  3. Add two tablespoons of tomato paste.

  4. Add 24oz of tomato puree/strained tomato.

  5. Toss in some salt, a couple of grinds of pepper, some dried oregano, a pinch or two of sugar, and a hunka fresh basil, and let simmer.

That's it!

For toppings, since I couldn't find squash blossoms and make my very favorite type of pizza, I compromised and went with zucchini and mozzarella, prosciutto and mozzarella with fresh arugula

on top (toss arugula with a splash of lemon, olive oil, and salt and put on pizza directly out of oven for your new favorite pizza salad), red sauce with fresh mozzarella and basil, and red sauce with anchovies because I just can't help myself.

I baked the pizza for 10 minutes prior to adding toppings (BUT with the red sauce already in place), and then pulled the crusts out, added the goodies, and baked another ten for a perfect crunchy crust and bottom and a chewy soft middle.

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