Pinsa romana dough calculator
Pinsa romana is the airy, crisp Roman flatbread — very high hydration, a long cold ferment, and an oval shape stretched by hand. The preset runs 80% water for that open, bubbly crumb and a shatteringly crisp base.
Tell it how many you want and how long the dough rests; it weighs the flour, water, salt and yeast and writes the schedule — mix, ball, the long cold nap, then a hot bake.
Compared with: Neapolitan
Which pizza?
Airy Roman flatbread — very wet dough, long ferment, stretched to an oval.
How much pizza?
The rise
Here’s the dough!
Just a pinch — time does the work, not the yeast. Forno at 300 °C — hotter is better!. Curious? Read the yeast guide.
The game plan
How it’s done
- Dissolve the yeast in the water.
- Add the flour, mix until no dry spots remain. Rest 20 minutes (autolyse).
- Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
- The dough will be sticky — that’s correct. Do 3 sets of stretch-and-folds, 20 minutes apart, instead of heavy kneading.
- Bulk ferment, then divide into 4 × 230 g balls. Cover in a lightly oiled box.
- When the balls have relaxed and roughly doubled, stretch by hand, keeping air in the rim, top and bake.
My recipes
Nothing here yet — save your first masterpiece.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.