pizza chef cooking pizza by the slice

Pizza by the slice origins and variations

The pizza slices, also known as pizza in pieces or pizza by the slice, it is a variety of pizza that stands out from the others due to its rectangular shape and its larger portion compared to traditional pizza.

Its origins date back to late nineteenth century in Rome, where it was sold on the street in itinerant bakeries.

The origins of pizza by the slice

Pizza by the slice is characterized by a thinner and crunchier dough than traditional pizza, which is cooked in stone ovens, wood or electric.

The base of this pizza is made from flour, water, yeast and salt, while as regards the filling, the options are many: from the classic margherita with tomato, mozzarella and basil, alla napoletana with anchovies, capers e olive, alla romana with cooked ham and mozzarella, up to the most creative and delicious variations such as pizza with potatoes and rosemary or the one with zucchini and gorgonzola.

Pizza by the slice origins and variations

In Italy, pizza by the slice is very popular especially in the centre-north regions, like Lazio, Lombardy and Emilia-Romagna.

However, in recent years this variety of pizza has begun to spread to other parts of the world as well, becoming a popular option for quick lunches and cheap dinners.

Other Purchase Options

In addition to, pizza by the slice can also be purchased frozen, this allows you to keep the pizza for a longer period while maintaining its original characteristics.

In summary, pizza by the slice is a variety of rectangular pizza with Roman origins, characterized by a thin and crunchy dough and a wide range of fillings, very popular especially in the central-northern regions of Italy and increasingly widespread throughout the world.

During our practical courses, we talk a lot about pizza by the slice or slices if you prefer to call it that. If you want more information about our professional practical courses click here.

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Silvio Cicchi

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