Roman-style pizza, also known as pizza al taglio or pizza al trancio, is a type of pizza that originated in Rome, Italy. It is typically cut into rectangular slices and sold by weight.

The crust of Roman-style pizza is moderately crunchy, with a slightly chewy texture. It is usually made with a high-hydration dough that is allowed to rise slowly over a period of 24-48 hours, resulting in a light and airy crust. The dough is typically topped with a variety of ingredients, such as tomato sauce, mozzarella cheese, cured meats, vegetables, and herbs.

One of the defining characteristics of Roman-style pizza is the wide variety of toppings that are available. Unlike traditional Neapolitan-style pizza, which typically has a few simple toppings, Roman-style pizza can be topped with just about anything, including more unconventional ingredients like potatoes, zucchini flowers, and truffles.