Impasto!

Mamma mia, let’s make dough

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.

Classics made with this dough: Ortolana

Compared with: Focaccia · Neapolitan

Which pizza?

High-hydration pan pizza, airy crumb, cut al taglio.

How much pizza?

4 glorious pans
40 cm
30 cm

The rise

The yeast
8 h
21 °C

Here’s the dough!

8 h total
696 g per pan
2784 g of pure happiness
Flour1526 g
Water1190 g
Salt34 g
Olive oil31 g
Yeast3.5 g

Just a pinch — time does the work, not the yeast. Forno at 250 °C — hotter is better!. Curious? Read the yeast guide.

The game plan

How it’s done

  1. Dissolve the yeast in the water.
  2. Add the flour, mix until no dry spots remain. Rest 20 minutes (autolyse).
  3. Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
  4. The dough will be sticky — that’s correct. Do 3 sets of stretch-and-folds, 20 minutes apart, instead of heavy kneading.
  5. Bulk ferment, then divide and stretch into oiled pans (40×30 cm). Let it relax and fill the corners in stages.
  6. Dimple with oiled fingers, top, and bake until deeply golden.

My recipes

Nothing here yet — save your first masterpiece.

The clock is a suggestion. The dough is the boss. In bocca al lupo!