SUGO introduces pizza al taglio in the Netherlands: the rectangular pizza from Rome. Slices cut with scissors from large trays topped with fresh, high-quality ingredients imported from Italy. Romans eat their al taglio any time of the day, from breakfast till dinner. They share together with family and friends, getting a taste of all kinds of flavors in stead of just one. We use a special kind of organic, protein-rich flour from a small family mill in Vicalvi, near Rome. Our dough is made according to the traditional pizzaoli techniques. It’s naturally leavened for up to 72 hours, which allows us to use 80% less yeast. This results into a crust that is airy on the inside and crispy on the outside. You'll find it much lighter than your everyday pizza.