Pizza by the meter has the same way of preparing pizza. The difference consists in rolling out the dough to obtain a predefined measure. It can be seasoned with various ingredients (often the same pizza recipes are used in pizzerias) which, in some cases, are separated with strips of dough. In this way various recipes are obtained placed in the same pizza, with or without salted anchovies, with and without basil, with and without ham. Pizza by the meter is cooked in very long and wide wood-burning ovens, based on the length of the pizza, which often exceeds one meter. Pizza by the meter is defined by many as the forerunner of pizza by the slice. Some pizzerias, not having sufficiently long ovens, have also created an intermediate version between the common pizza by the plate and pizza by the meter, the so-called pizza on two plates, which can have up to two toppings.

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