We FINALLY Tried Pizza al Taglio, EPCOT’s Famous Pizza Window

by | Nov 9, 2021 | EPCOT, WDW Blog, WDW Food

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Never had the chance to eat at Pizza al Taglio, EPCOT’s pizza window? Neither had we—until now. Read on for our honest review of the pizza and sangria.

Allow me to set the scene for you: It’s a lovely evening, a few clouds in the sky but no chance of rain, you’ve just arrived via Skyliner to EPCOT, and you’ve got big plans to eat around the world, enjoying the many global delicacies that the EPCOT international Food & Wine Festival has to offer. But there’s a catch.

You forgot it was Saturday night, and the park is hopping with Orlando locals and foodie vacationers … and the lines are looking long. 

My wife, WDW Magazine CEO Stephanie Shuster, and I both found ourselves in this exact scenario on a recent trip to EPCOT.

Never one to shrink from a challenge we pushed ahead, festival passports at the ready, but booth after booth, country after country, the lines proved just too long.

As we strolled through World Showcase, I noticed a new set of lights in the back of the Italy Pavilion. Could it be? Was tonight finally the night? Was the takeaway pizza window, Pizza al Taglio, FINALLY open?!

If you are a regular visitor to EPCOT, you will have undoubtedly walked past this window many, many times with no luck.

The hours at Pizza al Taglio are sporadic to put it mildly. The window seems to operate seasonally but also based on overall crowd levels, so it can be hard to plan on exactly when you’ll be able to enjoy these monster slices. 

What’s The Big Deal With Pizza al Taglio?

Canopy sign for Pizza al Taglio

Photo by Danny Shuster

Pizza al Taglio is a takeaway window located just to the left of the entrance to Via Napoli. For those of you in the know, or for anyone who remembers my in-depth article on the many styles and varieties of pizza at WDW (Issue 85, October 2020) you’ll know that Via Napoli makes some of the absolute finest pizza you can enjoy at WDW.

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Inside the sit-down restaurant, you’ll find an assortment of pizzas that are authentic Naples style, although they do get a little experimental with toppings. Outside the restaurant at the Quick-Service window, you will find the more robust Roma-style pizza. Roma style pizza is a great big square of pizza goodness.

The crust has a nice crunch on the very bottom but is fluffy and airy inside. The edges are a little charred, not burnt, for flavor, and the toppings are generous. Sometimes Roma pizza can seem a bit closer to a focaccia bread with pizza toppings than a thin crust Neapolitan style slice.

There was only one real question when we visited Pizza al Taglio: Did we want pepperoni or margherita pizza? So we did the only reasonable thing and ordered a slice of each.

Since it was Saturday night, we also decided to add on a couple of the frozen sangrias, and again we were presented with a simple choice between a white or a red. One of each seemed right for us, and at that point we were set for a delicious, affordable, impromptu date night at EPCOT. 

Dinner at EPCOT’s Legendary Pizza Window

Pepperoni and Margarita Pizza and Sangria from Pizza al Taglio epcot's pizza window

Photo by Danny Shuster

First, the sangria. Both the white and red sangrias were very refreshing and felt like an ideal choice for a warm Florida evening.

The red version was more wine-forward in its flavor profile, with a slight red wine tannin finish. The menu did not specify but I would guess a chianti or similar Italian style wine was the base for this concoction.

The white sangria had a more tropical finish on the palate; I detected notes of mango and peach and felt a bit effervescent. Both were well enjoyed, and I would gladly recommend either should you find yourself with a thirst that needs quenching.

Red and White Sangria from Pizza al Taglio at EPCOT's Italy Pavilion

Photo by Danny Shuster

The pizza was a real treat and absolutely lived up to the hype I had built in my mind after so many unsuccessful attempts to actually order it. These slices are enormous. No one could complain about these portions, and honestly, while they are large enough to share, they are tasty enough to want to keep it for yourself.

The difference between the pepperoni and the margherita was simply that the latter did not have any pepperonis. Both share the same crust, the same vibrant and slightly acidic tomato sauce, and the same generous layer of ooey, gooey, creamy mozzarella cheese.

Pepperoni and Margarita Pizza from Pizza al Taglio

Photo by Danny Shuster

The acidity of the tomato sauce cuts through the richness of the cheese and the textural balance between the crunchy bottom of the crust. The fluffy interior and cheesy topping is outstanding.

Keep those napkins at the ready though; these slices are loaded with toppings, and if you’re dining al fresco as we were, it can get a little messy.

The addition of some fresh basil or a dollop of pesto would have really plussed the margherita. And if the pepperoni had been left in the oven for just a minute or two longer, the pepperonis could have reached their full potential getting those incredible charred edges and crispy corners.

Serving counter at Pizza al Taglio

Photo by Danny Shuster

These are small nitpicks. I was really just excited to FINALLY get the chance to try this pizza I had heard so much about.

For $40, we had dinner and drinks and checked a brand-new (to us) experience off our Disney bucket list. This impromptu pizza date was a wonderful memory and a great addition to our trip.

Bellies full and sangria in hand, we continued our journey around World Showcase no longer concerned with the lines at the festival booths, instead taking the time to enjoy the sights and sounds of EPCOT.

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Written by Danny Shuster

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With a forward-thinking approach to business, an expert knowledge of Disney parks, and a knack for creative strategy, I create monthly magic for Disney fans all over the world. As Creative Director and Owner of WDW Magazine, I set the tone for how our products look, feel, and sound. I work closely with the editorial, sales, and communications teams to ensure a cohesive creative vision across our portfolio.
Danny Shuster

Written by Danny Shuster

With a forward-thinking approach to business, an expert knowledge of Disney parks, and a knack for creative strategy, I create monthly magic for Disney fans all over the world. As Creative Director and Owner of WDW Magazine, I set the tone for how our products look, feel, and sound. I work closely with the editorial, sales, and communications teams to ensure a cohesive creative vision across our portfolio.