Nov
18
Pizza al Taglio
November 18, 2007 |
Pizza al taglio (pizza by the slice) is typically Italian and you can find plenty of places all around Italy. It can be a great snack but we usually buy it for dinner when we want to eat something special, when we have friends coming over or simply because we’re tired and don’t want to cook. It’s not a fast food type even if lately some fast food pizza appeared here too, however they have nothing to do with the real Pizza al Taglio.
Pizza al taglio is still home made, the place I always go to still uses the rolling pin to flatten and shape the dough. Pizza al taglio is prepared in big squared iron pan, it’s much thicker than the pizza you find in the pizzeria. The secret they told me for a good pizza is to bake the whole pizza at the same time. I explain better, some places cook the dough first and then when you go to buy the pizza they add the topping and cook it again. The result is not bad, but the one I buy is much better. The dough is really soft but well cooked and it tastes different.
The thing that I love the most is the variety of flavors. There are always the typical ones: margherita, capricciosa (ham, bell peppers, mushrooms and olives), prosciutto e funghi (ham and mushrooms), tonno e cipolla (tuna-fish and onion) but then the pizzaiolo itself invents his own pizzas. Pizzeria Tevere where I usually go just created a great one. One day or an other when they tell me their secret I’ll publish the recipe. It’s a spicy pizza with chopped spicy peppers, capers and black olives on a base of tomatoes and mozzarella, topped with pepperoni.
I really love pizza al taglio and my child cannot resist either. He loves the Margherita and is crazy about it. In fact when he hears the word pizza he gets all excited and runs about the house chanting, “pizza pizza!!”
Next time you are in Italy try Pizza al taglio and if you are in Verona try it at Pizzeria Tevere.
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I would like to make Sicilian pizza the squares is the dow made different than the round pizza if so can you provide a recipe
Hi Patty,
Long time between letters. Just wanted to say “Hello” and hope that you and yours are doing fine. Have a Merry Christmas!
Charlie (From North Carolina)
We miss you when you are busy! Sure will be nice to hear from you motre often. Love your recipes and your site!
Happy Thanksgiving to you and your family
Billie in Fl
Hi Patty,
It’s been a long time……good to hear from you. We’re getting ready for Thanksgiving over here. Thank you for the toy site.
Hope all is well. Buon Natale!!
Best,
Alda (California)
Ciao Patty,
Thanks to Alda, my sister-in-law that lives in California, I learned about your site. Could you tell me if it’s possible to have your recipies with the metric system.
Best regards,
Daniela (Rome-Italy)
Hi Patty:
Enjoy your recipes very much. Was in Italy about 4 yrs ago and loved, loved, loved every aspect of it, especially Tuscany. Happy holidays to you and yours.
Vivian (Kentucky)
Patty!
I am so glad that you are trying to get back to you website. I have missed the anticipation of the next new recipe.
Ciao a tutti
Hi Patty!
Love your site and glad you are back. Would love a recipe for this delicious pizza.
Happy Holidays to you and yours.
Gail
Hi everyone,
thanks for dropping a note. I had a great holiday and hope you all did too. Sorry Daniela no metrics yet. My recipes all started in metric but I converted them to make the site . . . . great 2008 to everyone.
ciao,
Patty
Hi Patty,
Seeing your pictures of Pizza Al Taglio make me fill so hungry. I think everyone here would be more than delightful to get your recipe for Pizza al Taglio
Andi