Serious Eats - seriouseats.com

With the exception of the small round pies you get at sit-down places like Port'Alba in Naples, most of the pizza I've eaten in Italy was sold by weight, ("al taglio"). You walk in, you point at the pizza you want, and the pizzaiolo gestures incrementally at the pie with his knife until you signal how large a slice you want. He cuts it, heats it, weighs it, you pay him, and it's great. Or, on rare occasions, it's not so great, (I ate some mediocre pizza near Rome's Termini Station). This transaction should require little or no fluency in Italian.