Pizza al taglio, Italian for pizza by the slice, literal translation "by the cut" is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight. This type of pizza was invented in 1950s in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, this recipe was actually invented by home cooks.
Standard dough program takes 1h and 50min, program is proofing approx 1+ hour in warm environment.
My oven is set on pizza setting: bottom heat + fan.
It might be hard to stretch dough on paper, if you don't want to use paper, just oil the tray throughly.