Roman‑style pizza, known as "pizza al taglio" or "pizza in teglia," originated in Rome as a street‑food snack sold by pizzerie in rectangular trays. It is characterized by a thin, crispy base and a soft, airy interior, reflecting the Roman preference for a light crust that can be eaten on the go.

In Rome the classic version is a simple Margherita with tomato, mozzarella, and basil. In other regions, toppings may include potatoes, zucchini, or anchovies, and the dough may be slightly thicker in Naples or thinner in Lazio, but the rectangular pan remains a hallmark of the Roman style.

Traditionally the pizza is cut into square or rectangular slices and served hot directly from the pan, often with a drizzle of extra‑virgin olive oil and fresh basil. It is commonly eaten as a quick lunch or snack, sometimes accompanied by a glass of wine or soft drink.

Pizza al teglia is a staple at casual gatherings, street festivals, and family get‑togethers in Rome. It is especially popular during summer street markets and as a late‑night snack after aperitivo gatherings.

The 80 % hydration creates a light, airy crumb while the strong flour provides structure. Combined with cold fermentation, the dough develops flavor without excessive gluten tightening, resulting in a crust that is crisp on the bottom yet soft inside – a hallmark of authentic Roman pizza.

Authentic dough uses strong bread flour (W 300‑340), cold water, fresh yeast, salt, and a small amount of olive oil. Acceptable substitutes include Tipo 00 flour with added gluten, active dry yeast (half the weight), and vegetable oil if olive oil is unavailable.

A simple arugula salad with lemon vinaigrette, a glass of crisp Italian white wine such as Frascati, or a classic antipasto of cured meats and olives complement the light, airy pizza beautifully.

Common errors include using low‑protein flour, skipping the cold water step, over‑mixing which can over‑develop gluten, and not allowing enough cold rests. Each mistake can lead to a sticky, dense dough that is hard to shape.

Short stretch‑folds develop gluten gradually while keeping the dough temperature low, which is essential for high‑hydration doughs. A long knead would generate heat, making the dough too slack and difficult to handle.

Yes, you can prepare the dough up to the final proof, then keep the shaped panetti in the refrigerator for up to 72 hours or freeze them for up to one month. Thaw frozen dough overnight in the fridge and let it come to room temperature before baking.

The YouTube channel La pizza fatta a mano – Luigi Schifano specializes in authentic Italian pizza making, focusing on hand‑crafted dough techniques, high‑hydration recipes, and detailed step‑by‑step tutorials for home cooks.

Luigi Schifano emphasizes low‑temperature, hand‑mixed dough with minimal equipment, using scientific explanations of hydration and gluten development. Unlike many channels that rely on stand mixers, he demonstrates fully manual methods that keep the process simple and accessible.