AL TAGLIO, or TEGLIA ROMANALitterally “by the cut”. It’s baked in rectangular trays (the most common sizes, in cm, are: 60x40 , 60x20 , 30x20) and generally sold in rectangular slice by weight (even if nowadays is very common to have the price per slice). It’s baked in an oven without any fire, usually an electric one.The trend started in Rome, around 1950, in some bakeries, without succeed, at first: the dough was very heavy, without a proper maturation and quite dense. By the time the bakers worked a lot to improve the final product: by adding more water in the dough, increasing the fermentation time and developing proper stretching techniques… turned into a lighter, crunchy and easy to digest deep dish pizza. The improvements trend continues nowadays (with contemporary big chef’s name like Gabriele Bonci, or Massimo Bosco) by using ancient grains, changing the fermentation time, also matching a multitude of different toppings in order to create a real gourmet experience.
Lovemypizza: Best pizza Vancouver. Pizza chef of the year 2019 Canada champion Giuseppe Cortinovis