Roman pizza dough calculator (teglia romana)
Pizza in teglia, cut al taglio — an airy, open crumb that comes from serious hydration. The Roman preset runs at 78% water and sizes the dough to your pan in grams per square centimetre, so any teglia works.
High-hydration dough wants folds, not kneading: the method adapts automatically, and the schedule tells you when to stretch, when to rest, and when to bake.
Che pizza?
High-hydration pan pizza, airy crumb, cut al taglio.
Quanta pizza?
La lievitazione
Ecco l’impasto!
Just a pinch — time does the work, not the yeast. Forno at 250 °C — hotter is better!.
La tabella di marcia
Come si fa
- 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 and stretch into oiled pans (40×30 cm). Let it relax and fill the corners in stages.
- Dimple with oiled fingers, top, and bake until deeply golden.
Le mie ricette
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.