Roman Pizza, or 'Pizza al Taglio', is a pizza distinguished by its thick yet light and airy crust and is cooked in large rectangular trays.  This crust is possible due to the high protein flour used and the 72-96 hour cold rise. We use a high percentage of water, imported flour specific for long fermentation, no added sugar, and minimal yeast. 

Traditionally sold by the slice and priced by weight, the origins of this style is without consensus. The lore we prefer involves WWII, taxes, scrappy bakers, and the pedestrian pathways weaving through the Eternal City. 

Pizza Motus stays true to tradition in dough preparation and cooking methods. We break with tradition in that we prepare baked-to-order personal size pizzas, non-traditional toppings, and a wide range of non-bakery items.

Want to know more? Check out these links to some famous Pizza al Talgio gurus





Bourdain on Pizza al Taglio


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