Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens🇮🇹
Focaccia
Medium 2 hr~300 kcal 5/10
🍕
Roman Pizza al Taglio
A 65 percent hydration dough cold-ferments, stretches into a sheet pan, and bakes into crisp tomato-mozzarella slices.
Hard⏱️ 26 hr 21 min📖 1 min readServes 6~540 kcal🇮🇹 Italian🌍 Full translation
35 min prep 16 min cook 1530 min rest
- #For Guests
- #Baked
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 d 2 h- Prep35 min
- Resting/Marinating1 d 1 h
- Cooking16 min
Ingredients
6 servings
Quick:
- 500 gr bread flour
- 325 ml water
- 2 gr instant yeast
- 11 gr salt
- 35 ml olive oil
- 1.3 su bardağı(~260 ml) tomato puree
- 1 diş garlic
- 8 yaprak basil
- 280 gr mozzarella
- 30 gr parmesan
- 2 yemek kaşığı(~30 ml) olive oil
What else can I make with these ingredients?
Instructions
- 1
Knead flour, water, yeast and salt until a soft dough with 65 percent hydration.
- 2
Put the dough in a bowl with olive oil and ferment it in the refrigerator for 24 hours.
24 hr1440:00 - 3
Spread the dough on a greased tray and let it rise at room temperature for 90 minutes.
1 hr 30 min90:00 - 4
Mix tomato puree, crushed garlic, basil and salt to make sauce.
- 5
Spread the sauce on the dough and sprinkle mozzarella and parmesan.
- 6
Bake the tray in the oven at 260°C for 14-16 minutes until the bottom becomes crispy.
16 min16:00 - 7
Drizzle olive oil on top and serve hot by slicing into squares.
💡 Tip: Relaxing the dough at room temperature before spreading it on the tray preserves large bubbles.
🍽️ Serving suggestion: Serve in square slices with arugula salad and cold ayran.
Nutrition (per serving)
~540
kcal calories
20
g protein
72
g carbs
19
g fat
Protein 15%Carbs 53%Fat 32%
GI 48 · Low GIGL 35 · High GL
2.5g
Sugar
0.9g
Fiber
1102.3mg
Sodium
8.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
7/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Roman Pizza al Taglio make?
This recipe serves 6.How long does Roman Pizza al Taglio take?
Prep 35 minutes, cooking 16 minutes, including 1530 minutes of passive resting; 1581 minutes in total.Is Roman Pizza al Taglio difficult?
This recipe is rated hard.How many calories does Roman Pizza al Taglio have?
Approximately 540 kcal per serving. Protein: 20g, carbs: 72g, fat: 19g.Which allergens does Roman Pizza al Taglio contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.Which cuisine does Roman Pizza al Taglio belong to?
This recipe belongs to Italian cuisine.How many ingredients does Roman Pizza al Taglio need?
This recipe needs 11 ingredients.Is Roman Pizza al Taglio filling?
Satiety bar per serving is 7/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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