Roman pizza

Pizza al Taglio is light, crispy and bubbly. Recreate the magic of Rome at home with this easy, authentic Pizza al Taglio recipe.

Pizza Master Massimiliano Saieva pays tribute to the Queen of Italian pizza.

We take a look at pinsa, the Roman-style pizza that's buzzing to the culinary fore right now, and teach you how to make your own.

Indulge in the light, crispy, and irresistibly delicious Pinsa Romana, a Roman-style pizza that combines authentic flavors with a unique, highly digestible crust. It's a slightly thicker pizza with crispy edges and a soft, light, and airy center. This recipe brings the charm of Italy straight to your kitchen, offering a perfect canvas for a variety of mouthwatering toppings. Buon appetito!

I visited Rome a few years back and am still dreaming of the food -- the pasta, the pizza, the olive oil, the cheese....did I mention the pasta? And the

The fastest, easiest and tastiest bread out there! You can seriously make this focaccia schiacciata in an instant when you want something out-of-the-ordinary.

When in Rome... or not!

Al Taglio dough is known for its airy dough, chewy interior, and crunchy exterior. The slow fermentation increases the flavor and allows the dough to achieve that perfect Al Taglio texture you’ll find back in Rome.

🇮🇹 EVERYTHING TO KNOW ABOUT EATING PIZZA AL TAGLIO IN ROME 😍 [📌 SAVE this reel for your trip to Rome] 😱 If you’re visiting Rome, you MUST eat PIZZA AL TAGLIO! This type of pizza was invented in...