Roman-style pizza is different.

The dough is wetter. The fermentation is longer. The bake is slower — lower temperature, more time in the oven.The result: crisp base, open crumb, airy edge. It's baked in large rectangular trays, cooled on racks, then cut into squares and sold by the slice.This is pizza al taglio. How Romans eat pizza. Standing up. Mid-afternoon. On the way somewhere else.