Pizza patate e rosmarino
Pizza al taglio patate e rosmarino
Rome's pizza by the slice: a light, airy tray-baked base under paper-thin potatoes, fior di latte, rosemary and olive oil.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Pizza al taglio patate e rosmarino.
- Prep
- 30 min
- Cook
- 30 min
- Rest
- 24 hr
- Total
- 25 hr
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Pizza al taglio is Rome's pizza by the slice, baked in long rectangular trays, cut with scissors and sold by weight. This is one of its classics: paper-thin slices of raw potato over fior di latte, with rosemary, salt and olive oil, and no tomato. The dough is very wet, about 80 per cent water to flour, and rests a day in the fridge so it bakes up light, open and crisp underneath. Wet dough is hard to knead, so instead of kneading, fold it over itself a few times in the bowl during the first hour. Slice the potatoes as thinly as you can, on a mandoline if you have one, and toss them with oil and salt so they roast and crisp in the oven rather than steam. Done is a golden slab with a crackling base, an airy crumb and soft, crisp-edged potato slices that smell of rosemary.
What you'll need
9 ingredients. Tap each one once it's out on the bench.
- Dough
- Topping
Ingredients
Dough
- Wheat flour, strong bread flour or tipo 0500 g
- Water, cold400 ml
- Yeast, dried3 g
- Salt12 g
- Olive oil, extra virgin: 2 for the dough, the rest for tray and top89 ml
Topping
- Potato, waxy, peeled and sliced paper-thin400 g
- Mozzarella, fior di latte, torn and drained200 g
- Rosemary, needles only2 sprig
- Black pepper2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix the flour, yeast and most of the water into a shaggy dough. Rest 15 minutes, then work in the salt, the rest of the water and 2 tbsp oil. Over the next hour, stretch and fold the dough over itself in the bowl four times. Cover and refrigerate 24 hours.
20 min
Step 2
Tip the dough into a well-oiled 30 × 40 cm tray and leave it 2–3 hours at room temperature until puffy. Toss the potato slices with 2 tbsp oil, a pinch of salt and the rosemary.
5 min
Step 3
Heat the oven to 250°C. With oiled fingertips, press the dough out to fill the tray, dimpling it all over. Bake on the lowest shelf for 10 minutes.
12 min250°C
Step 4
Scatter the mozzarella over the part-baked base, lay the potatoes over it in overlapping rows, drizzle with the rest of the oil and add pepper. Bake 15–20 minutes more until the base is crisp and the potatoes golden at the edges. Cut into rectangles with scissors.
20 min
Nutrition
Per serving · estimate
- Calories
- 446 kcal
- Protein
- 13.7 g
- Carbs
- 57.2 g
- Fat
- 17.6 g
- Saturated fat
- 6.1 g
- Fibre
- 2.9 g
- Sugar
- 0.9 g
- Sodium
- 841 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Vegetarian
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Fior di latte → Leave it out
Roman bakeries sell a white version with only potato, rosemary, oil and salt.
Tips
- Slice the potatoes thin enough to see light through; thick slices won't cook in time.
- Wet hands make the sticky dough far easier to handle.
History & culture
Romans eat pizza al taglio standing up, as a snack or a quick lunch from a bakery or pizza shop, pointing at the trays and asking for a piece cut to size. Potato is one of the most popular toppings, alongside pizza rossa with just tomato and pizza bianca with just oil and salt.
Roman bakeries have long sold pizza baked in trays, cut into pieces and wrapped in paper. Pizza al taglio as a style of its own, with a very wet dough and a long, slow rise, developed in Rome in the second half of the twentieth century and is now sold in shops across Italy.
Traditional — A Roman al taglio dough with thin raw potato, fior di latte, rosemary, olive oil and salt.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pizza patate e rosmarino take?
25 hr all in — 30 min prep, 30 min cook, 24 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 slices. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
6 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Baking tray, Oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 12 g.
What can I use instead?
Fior di latte → Leave it out. Roman bakeries sell a white version with only potato, rosemary, oil and salt.
Any tips from this recipe?
Slice the potatoes thin enough to see light through; thick slices won't cook in time. Wet hands make the sticky dough far easier to handle.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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