As I undertand it, pizza al taglio is what Gabrielle Bonci producres at Pizzarium. FWIW, I calculated the thickness factor from the recipe in his book and it's only 0.103; considerably thinner than most of the examples posted on this site.
Yes, that is much thinner than we've been using. I find both the English and Italian versions of the book rather vague on the issue.
How did you calculate this?
In the English version of his book, the basic dough recipe is 1767 g (62.5 oz). The pan size he mentions 13”x18” (234 in2). That would be a TF of 62.5/234 = 0.267 oz/in2.
In another place he notes that 350 g (12.4 oz) is about right for a medium size pizza, and many of his recipes call for 12 oz of dough. In a 13” x 18” pan the TF would be 12/234 = 0.05.
I’m probably missing something………..