Best Al Taglio pizza in Rome

Pizza al taglio is the everyday pizza of Rome: baked in long trays, sold by weight, cut with scissors, eaten standing up. The base sits closer to focaccia than to a Neapolitan disc: airy inside, crisp underneath, often topped after baking so the vegetables stay bright. It is street food first and a sit-down meal almost never. The counters below span classic teglia bakeries and a younger dough-nerd wave. We ranked them on what people who eat there week in and week out actually rate.