What is Pizza al Taglio?
Rome's everyday pizza isn't a round pie — it's a long tray of light, airy dough, cut to whatever size you're hungry for. Here's how it's made, how it differs from the pizza you already know, and where to eat it in Bangkok.
Al taglio means "by the cut"
In Roman bakeries and pizzerie a taglio, pizza is baked in metre-long rectangular trays and left out on the counter. You point at what you want, the baker cuts a piece with scissors or a blade, weighs or counts it, and folds it in paper. There's no ordering a whole pizza and waiting — it's fast food in the oldest sense of the phrase, eaten standing up or walking.
The dough: wet, slow, and patient
The character of al taglio comes from the dough. It carries far more water than a Neapolitan base and ferments for a long, cold stretch before it ever sees a tray. That hydration turns into steam in the oven, opening up a honeycomb crumb; the long ferment builds flavour and makes the slice easier to digest.
- High hydration dough — soft and slack, handled gently so the gas stays in.
- Long, cold fermentation — flavour and lightness instead of raw yeast.
- Stretched into an oiled tray — dimpled by hand, never rolled flat.
- Baked in stages — the base sets first, toppings go on so nothing overcooks.
The result is the tell-tale al taglio texture: a crisp, dry base that holds up in your hand, and a crumb so open it looks more like focaccia than pizza.
Al taglio vs. Neapolitan vs. focaccia
| Style | Shape | Texture | Sold as |
|---|---|---|---|
| Roman al taglio | Rectangular tray | Airy crumb, crisp base | By the slice |
| Neapolitan | Round, 30 cm | Soft, chewy, puffed rim | Whole pizza |
| Focaccia | Tray or round | Thicker, bread-like | By the piece or split for panini |
How to order it like a Roman
- 1. Look at the trays first, not the menu board — order what looks freshest.
- 2. Ask for the size you want; a slice can be cut wider or narrower.
- 3. Mix two or three kinds rather than committing to one.
- 4. Eat it right away, folded once, while the base is still crisp.
Where to eat pizza al taglio in Bangkok
Pizzicotto bakes Roman trays all day on Sukhumvit 33. Slices start at 80 THB for Pizza Rossa and 120 THB for Margherita, with gourmet trays available to pre-order by phone a day ahead and sold as four slices. Alongside the pizza there's focaccia stacked with mortadella, coppa and stracciatella, a cheese counter of imported wheels, aperitivo from 5–7 PM, and Italian coffee.
- Address: RR Space, 1st floor, 593/2 Sukhumvit Rd, Bangkok 10110
- Hours: Daily, 10 AM – 3 AM
- Phone: 082 282 1292
Common questions
- Is pizza al taglio sold by weight?
- In Rome, often yes. At Pizzicotto it's priced per slice, so you know the cost before it's cut.
- Is the dough the same as focaccia?
- Related but not identical — focaccia is thicker and more bread-like, which is why it's the base for our panini rather than the pizza trays.
- Can I order a whole tray?
- Gourmet tray pizzas are pre-order only; call a day ahead and they'll be baked for your pickup or delivery.