Pizza al taglio alla romana - improved

This attempt was a vast improvement over the previous, which did not have such an open crumb structure.  The pizza was baked in a steel pan in a conventional home oven at maximum temperature (approximately 550 degrees Fahrenheit / 280 degrees Celcius).

The one of the key to this style of pizza is proper handling.  A 24 hour cold fermentation contributed to a flavorful crust.

The pizza is cooked sauce for some time with only tomato, then finished with remaining toppings before completion of baking.

Note the open crumb structure.

Placing on a wire rack after 

baking helps to maintain crispiness.

For a fresh variation, fully cook the pizza first with just tomato, then add burrata, olive oil. black pepper, and fresh basil immediately before serving. 

Gabriele Bonci, arguably the most well known pizza maker in Rome, explains in this video the proper handling procedure and other important details. 

This is an excellent starting point for understanding the technique for making this style of pizza.