The origin
Not Neapolitan.
Not New York.
Rome.
Roman pizza al taglio is baked in rectangular trays, cut into generous slabs and designed for sharing. Behemoth takes that idea and turns the volume all the way up.
Where it comes from
Rome has been at this longer than it gets credit for. The word pizza first turns up in writing in 997 AD, in Gaeta — a port in Rome’s own region — seven centuries before Naples settled on the round one everybody argues about.
Al taglio is how Rome feeds a city that eats on its feet. Bakeries and pizzerie bake the dough in big metal trays, put the trays in the window and sell by weight. You point, they cut, you pay for what you take. Taglio just means cut. It’s eaten standing up, in the piazza, with no ceremony whatsoever.
The tray sets the rules. A pizza that sits on display and goes back in the oven needs a wet, strong-floured dough that won’t turn to cardboard — so the Roman tray base came out deep, open and crisp underneath. Naples puts no oil in the dough and swears by the wood oven. Rome rolls its round pizza thin and crackly, and lets the tray go the other way. Different city. Different rules.
What we do with it
The dough proves for 72 hours — and our house pizza sauce is aged the same way, built on lightly fermented San Marzano-style tomatoes for a deeper, rounder flavour with a gentle acidity, never sour. House sauce, fior di latte, aged Parmesan and a crisp, airy base.
Follow the Behemoth
@behemoth.pizza