Pizza al taglio alla romana

Pizza al taglio alla romana is not an easy pizza to make.  It usually has a very high level of hydration, making it a challenge to handle.  A good example will be very light and air (with large air bubbles) and also have a crispy bottom.

The examples below had a hydration level of approximately 80% and were my 2nd and 3rd attempts at this style of pizza.

While these were delicious, they were quite a way off from the desired result.  There is room for improvement in regards to uniformity of thickness and achieving a more open crumb.