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Invented in Rome, Italy, Pizza al TAGLIO (Meaning "by the slice") is an authentic Italian pizza, baked in rectangular blue-steel pans, topped with artisanal meats and cheeses. Our dough is prepared using a traditional Roman technique. We allow the dough to ferment for 48-72 hours. We use a high percentage of water and a small amount of yeast. Our pizzas bake slow which creates a soft, bubbly inside and crispy bottom. This Roman technique allows our dough to stay light and airy. Due to our longer fermentation process, the yeast transforms the complex sugars into simple sugars, making them easier to digest and metabolize. 

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