Pizza recipe· 6 ingredientsno ratings yet

Roman Al Taglio (Bonci-Style)

Roman pizza-by-the-cut. Sold by weight in Rome, cut with scissors, eaten folded on the street.

by@joemaci

⏱ Total

24–48 hours

✋ Active

20 min

◆ Difficulty

Intermediate

◆ DoughRoman Al Taglio Dough (Bonci) ↗

◆ SauceRaw San Marzano Sauce ↗

◆ CheeseFresh Mozzarella Prep ↗

Intro

Gabriele Bonci is the modern reference. The parbake step is essential — toppings on raw dough will steam the bottom soggy. Cut with kitchen scissors, Bonci-style. Cold cuts (mortadella, prosciutto) go on AFTER baking, never before. Stracciatella is a finishing cheese — treat it like a sauce.

◆ How many × half-sheet (do two or three toppings)?

× half-sheet (do two or three toppings)

◆ What tools do you have?

↳ Max ~550°F

Ingredients

For 1 × HALF-SHEET (DO TWO OR THREE TOPPINGS)

Roman al taglio dough (parbaked)1 half-sheet

note · See the linked dough.

Raw San Marzano sauce (base layer)200 g

note · For the rossa or margherita topping.

Fresh mozzarella (added after parbake)200 g

note · See the linked Fresh Mozzarella Prep.

Olive oil25 g

Fresh basil (after baking)6 leaves

Flaky salt

The process

1
Preheat
Preheat oven to 500°F with a steel on the lowest rack.
⏱ Preheat60:00
2
Parbake
Add only sauce/oil base layer (no cheese, no delicate toppings) and bake 8–10 minutes until the bottom is set and the top is just starting to color.
✶ Pizzaiolo tip
The parbake is essential — toppings on raw dough will steam the bottom soggy.
⏱ Parbake09:00
3
Add cheese & finish
Pull out, add fresh mozzarella and other toppings, return for 4–6 minutes until cheese melts.
⏱ Finish bake05:00
4
Cut & serve
Cut with kitchen scissors, Bonci-style. Add cold cuts (mortadella, prosciutto), stracciatella, basil AFTER baking.
✶ Pizzaiolo tip
A biga pre-ferment (44% hydration, 16 hours) takes this to professional levels but adds a day.