Pizza Al Taglio Doesn’t Cut Corners

The Wall Street Journal: “A number of New York pizza makers are now offering the classic treat with different geometry: Their ‘pies’ aren’t pie-shaped. Instead, they are based on a rectangular-shaped style, known as pizza al taglio, that is popular in Rome. Further distinguishing this version: Slices are often served at room temperature. And when it comes to cutting the pizza, forget about the traditional wheel-style cutter. This is a pizza best divided with a scissors.”

“To some extent, the interest in pizza al taglio speaks to the appetite New Yorkers have for a broadening array of pizza styles, circular or rectangular-shaped. The city has seen restaurants offering everything including Detroit-style pizza and the classic Chicago deep-dish version. And that is not to mention the Sicilian pie, another rectangular style, that has been a mainstay at New York pizzerias for decades.”

“Moreover, other Roman styles are also finding their way to the city. Pinsa Lab, which opened earlier this year in Brooklyn, specializes in an crispy circular style, known as pinsa, that is said to date back to ancient times … But pizza al taglio has special appeal for a host of reasons, say fans. Some like the fanciful toppings that are often used: At Fornino, for example, the pizza al taglio comes in versions with everything from heirloom tomatoes and goat cheese to radicchio and figs.”

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