Roman Pizza al Taglio (High Hydration)

This dough is wet on purpose. The goal is an airy interior with a thin, crisp shell that fractures when you bite it. Handle it gently, give it time, and let the pan and heat do the heavy lifting. Use the KitchenRatio Calculator to scale any batch size.

StyleHigh-hydration Roman tray pizza with a light interior and crisp shell.

YieldExample batch works for one 10x14-inch tray or a similar surface area.

Best ForLong cold fermentation, folds for strength, and lightly topped tray pizza.

Testing Status

This formula is still being tested and refined.

Baker's % (Testing Range)

• Flour - 100%
• Water - 78-82%
• Salt - 2-2.5%
• Olive oil - 1-2%
• Sugar - 0-1%
• Yeast (IDY) - 0.1-0.3%

Ingredients (Example Batch)

• Flour - 500g (100%)
• Water - 400g (80%)
• Salt - 11g (2.2%)
• Olive oil - 7.5g (1.5%)
• Sugar - 2.5g (0.5%)
• Instant dry yeast - 1g (0.2%)

Need a scale? KitchenAid Digital Scale.

INFO

This batch works well for one 10x14-inch tray or similar surface area.

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Procedure

1. Gentle Mix

• Combine flour, yeast, sugar, and about 90% of the water.
• Mix until no dry flour remains and rest 15 minutes.
• Add salt, oil, and remaining water gradually.
• Mix only until smooth and cohesive. Do not aggressively knead.

2. Strength Through Folds

• Rest 20-30 minutes, then perform first fold.
• Repeat for 2-3 folds total during the first 90 minutes.
• Dough should gain structure while staying soft and mobile.

3. Cold Fermentation

• Cover and refrigerate for 24-72 hours.
• Longer cold time improves extensibility and flavor.

4. Warm and Pan

• Remove dough 1.5-2.5 hours before bake.
• Oil tray well.
• Transfer dough and stretch gently with oiled hands.
• If it fights back, rest 10 minutes and continue.

5. Final Proof in Pan

• Proof until visibly airy and jiggly, usually 1.5-3 hours depending on room temp.
• Dimple lightly to even thickness without crushing the structure.

6. Optional Parbake Path

• Parbake at 500-550F for 5-8 minutes if you want a stronger base before topping.
• Cool briefly, top, then finish bake.

7. Final Bake

• Bake at 500-550F until bottom is crisp and top is well set.
• Total bake is usually 10-16 minutes depending on whether you parbake.

8. Cool and Cut

• Rest on a rack for 3-5 minutes.
• Slice into squares or strips.

Handling Rules That Matter

• Keep hands and tools lightly oiled when moving dough.
• Skip extra bench flour where possible; it can dull bottom crispness.
• If dough looks loose, fold and wait. Do not rush to add flour.

What to Adjust First

• Too dense: increase hydration by 1-2% or extend pan proof.
• Too hard to handle: drop hydration to 78-79% while process is dialed in.
• Pale bottom: longer preheat and lower rack placement.

Related Guides

• Hydration
• Fermentation
• Folding

Get the Gear

• Baking Gear & Ingredients

Related Recipes

• New York Style Pizza (Home-Oven Optimized)
• Cold Iron Cloud Pan Pizza

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