Close your eyes and picture this: a golden, crackling crust that shatters just slightly under your teeth, giving way to a cloud-like interior. On top, ribbons of tender zucchini mingle with dollops of creamy ricotta, each bite transporting you straight to a sun-dappled Roman alleyway. This isn’t just pizza—it’s Pizza al Taglio, Rome’s beloved street food masterpiece, and today, I’m going to show you how to recreate its magic in your own kitchen.
What makes this style so special? Forget everything you know about Neapolitan pies. Roman pizza is baked in large rectangular trays, yielding a crust that’s simultaneously crisp and impossibly airy—like the lovechild of focaccia and classic pizza. The secret? An olive oil-enriched dough that ferments slowly, developing flavor while creating those signature irregular bubbles. Topped with just a few seasonal ingredients (here, zucchini and ricotta shine), it’s a lesson in simplicity done right.
Why This Recipe Works
- That crust. High hydration and long fermentation give you a texture that’s crackly outside, tender inside—no fancy equipment needed.
- Toppings that sing. Zucchini and ricotta aren’t just thrown on; they’re prepped to maximize flavor (sautéed zucchini = no sogginess, drained ricotta = creamy richness).
- Meal prep hero. Leftovers reheat like a dream, making weekday lunches feel luxurious.
- Crowd-pleaser energy. Cut into squares, serve at room temp—perfect for parties where you’d rather chat than fuss over last-minute cooking.
The Story Behind the Sauce
Born in mid-20th century Rome, Pizza al Taglio (“pizza by the cut”) was the working class’s answer to fast, affordable food. Bakeries would stretch leftover bread dough into oiled trays, top it with whatever was seasonal (zucchini in summer, potatoes in winter), and sell it by weight. The olive oil in the dough wasn’t just for flavor—it created a crust that stayed crisp even as it cooled, ideal for eating on the go.
Essential Ingredients & Tools
Ingredients for the Dough
- 500g bread flour (about 4 cups, but weigh it—trust me): High-protein flour builds structure to hold all those glorious bubbles. All-purpose flour works in a pinch, but the crust will be less chewy.
- 400g cool water (1 3/4 cups): Yes, that’s 80% hydration—stick with me, I’ll guide you through the sticky situations.
- 15g fine sea salt (2.5 tsp): Balances flavor and strengthens gluten. Table salt works, but reduce by 1/4 tsp since it’s denser.
- 3g active dry yeast (1 tsp): Just a pinch—long fermentation does the heavy lifting. Instant yeast works too; no need to adjust quantity.
- 60ml extra virgin olive oil (1/4 cup): Use the good stuff; it’s the soul of this dough.
Ingredients for the Toppings
- 2-3 zucchini (500g): Thinly sliced—I use a mandoline for paper-thin ribbons, but a sharp knife works too.
- 2 garlic cloves: Minced and sautéed to infuse the zucchini with depth. Garlic powder (1/2 tsp) can sub in a pinch.
- 250g whole-milk ricotta (1 cup): Drained in a sieve to avoid a watery pizza. Cottage cheese blended smooth is a decent substitute.
- 125g fresh mozzarella (optional): Torn, not shredded—for those irresistible cheese pulls. Skip if you prefer a lighter touch.
- Salt and black pepper to taste: For seasoning the zucchini and ricotta.
Tools You’ll Need
- Rimmed baking sheet (13×18-inch): The classic Roman vessel. A large cast-iron skillet or cake pan works in smaller batches.
- Bench scraper: Your best friend for handling sticky dough. A flexible spatula can substitute.
- Skillet: For coaxing maximum flavor from the zucchini.
- Pastry brush: To lavish the dough with olive oil (no shyness allowed). A folded paper towel works too.
Timeline Note: This is a 2-day affair (mostly hands-off), but the payoff is worth it.
How to Make Roman Pizza al Taglio with Zucchini and Ricotta
Day 1: The Slow Dance of Fermentation
- Mix the dough: Whisk 500g bread flour and 15g fine sea salt. In another bowl, dissolve 3g active dry yeast in 400g cool water (no warm water—room temp is perfect). Pour yeasty water and 60ml extra virgin olive oil into the flour. Stir until it looks like a shaggy mess. This isn’t the time for kneading—just mix until no dry flour remains.
Why the mess? High hydration means a sticky dough, but that moisture transforms into steam during baking, creating an open crumb. Resist the urge to add more flour—embrace the stickiness.
- Let time work its magic: Cover the bowl with a damp towel. Leave it at room temp (68-72°F) for 18-24 hours. For deeper flavor, refrigerate for up to 72 hours (cold slows fermentation, building complexity).
Day 2: From Dough to Glory
- Sauté the zucchini: Heat 2 tbsp olive oil, add 2 minced garlic cloves until fragrant (30 seconds), then 500g thinly sliced zucchini. Cook just until tender (5-7 minutes). Season with salt and black pepper to taste. Let cool. Pro move: Let some slices caramelize for sweetness.
- Shape with confidence: Oil your 13×18-inch baking sheet generously. Scrape the dough onto it. Using oiled fingers, gently stretch toward the edges. Don’t fight it—if it resists, let it rest 10 minutes. Dimple the surface with your fingertips (these little wells catch oil and toppings).
- Final rise: Cover with a towel. Let it puff up for 60-90 minutes. Meanwhile, preheat oven to 475°F (rack in lower third for optimal bottom crispness).
- Top with intention: Scatter 125g torn fresh mozzarella (if using), then 500g sautéed zucchini. Dollop 250g drained ricotta—don’t spread it; rustic is beautiful here.
- Bake to golden perfection: 20-25 minutes, rotating halfway. Look for browned ricotta and a crust that sounds hollow when tapped.
- The finishing touch: Drizzle with 1 tbsp olive oil straight from the oven. Let rest 5 minutes—this sets the crust for clean slicing.
Pro Technique
Fermentation = Flavor
Long, slow rises aren’t just for show. At 80% hydration, the dough develops gluten gradually, resulting in a strong yet tender structure. Cold fermentation (up to 72 hours) adds nuanced flavor—think of it like aging a fine wine.
Olive Oil’s Double Life
It’s not just for taste. Oil in the pan creates a fried-like crispness on the bottom, while brushing the dough pre-bake forms a barrier against soggy toppings.
The Sticky Truth
Wet hands and a bench scraper are your allies. If the dough tears, walk away for 10 minutes—gluten relaxes with patience.
Ingredient Variations and Their Impact
Flour Power
- Whole wheat: Swap 100g bread flour for whole wheat (add 1 tbsp honey to balance bitterness). Expect a denser, nuttier crumb.
Cheese Swaps
- Goat cheese: Tangy and creamy—pair with thyme.
- Fior di latte: Less watery than fresh mozzarella.
Seasonal Twists
- Zucchini blossoms: Stuff with ricotta before baking.
- Roasted Eggplant: Meaty and rich—marinate slices in garlic oil first.
Perfect Pairings
Complementary Dishes
- Arugula Salad: The peppery greens cut through the pizza’s richness. Toss with lemon vinaigrette and shaved Parmesan for brightness.
- Marinated White Beans: Creamy beans with garlic and herbs add protein and a Mediterranean flair. Serve at room temperature.
Drinks
- Chianti: This medium-bodied red wine’s acidity balances the ricotta’s creaminess.
- Verdicchio: A crisp Italian white with citrus notes complements the zucchini’s freshness.
Something Sweet
- Lemon Olive Oil Cake: A light, citrusy dessert that echoes the pizza’s olive oil base.
- Affogato: Vanilla Gelato drowned in espresso offers a bitter-sweet finish.
FAQs
- Can I go gluten-free? Yes, but use a quality GF blend. Texture will differ—expect less rise.
- Why is my ricotta watery? Drain it! Let it sit in a strainer for at least 30 minutes.
- Can I prep ahead? Shape and rise the dough, then refrigerate (covered) up to 8 hours before baking. Add toppings cold.
Roman Pizza al Taglio with Zucchini and Ricotta: A Crispy Slice of Rome You Can Make at Home
Make authentic Roman Pizza al Taglio with Zucchini and Ricotta at home! Crispy crust, creamy ricotta, and tender zucchini come together in this easy recipe. Try it today!
Ingredients
For the Dough
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500 g bread flour
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400 g cool water
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15 g fine sea salt
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3 g active dry yeast
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60 ml extra virgin olive oil
For the Toppings
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2-3 medium zucchini (~500g, thinly sliced)
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2 cloves garlic (minced)
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250 g whole-milk ricotta (drained)
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125 g fresh mozzarella (torn (optional))
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Salt and black pepper (to taste)
Instructions
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Mix 500g bread flour and 15g fine sea salt in a large bowl. Dissolve 3g active dry yeast in 400g cool water, then add to flour with 60ml extra virgin olive oil. Stir until shaggy. Cover and ferment 18-24 hours at room temp (or up to 72 hours refrigerated).01
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Sauté 500g thinly sliced zucchini and 2 minced garlic cloves in 2 tbsp olive oil until tender. Season with salt and black pepper to taste and cool.02
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Oil a 13x18-inch baking sheet. Stretch dough into pan, dimple surface, and let rise 60-90 minutes.03
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Preheat oven to 475°F (lower rack). Top dough with 125g torn fresh mozzarella (if using), 500g sautéed zucchini, and 250g drained ricotta.04
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Bake 20-25 minutes until golden. Drizzle with 1 tbsp olive oil, rest 5 minutes, then slice.05
