Reference
- Hydration
- 80%
- Oil
- 1.5%
- Load
- 22 h-eq
- Instant dry yeast
- 0.071%
12 h at 21 °C, then 48 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.24 g for a 635 g dough ball
Farine
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gLab sheet
Teglia romana, pizza al taglio, is a pizza baked in a pan and sold in portions by weight. Its dough is very wet, within 72–90%, which produces large irregular holes under a thin, crisp crust.
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
It is Rome’s street pizza. The school of Gabriele Bonci made it known beyond Rome and it is associated with very mature doughs. Fornello rates it confidence B: the consensus is solid, but there is no standard.
Hydration climbs to 72–90% and calls for a strong flour (W 300–400). The dough is handled with folds rather than intensive kneading. Weights are high: 600–1400 g, for a pan of 30–60 cm.
Fermentation is long: the calculator targets 18–55 h-eq, far more than for a fast-oven pizza.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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gThis is the same calculator as on the Calculator page. Your settings stay in your browser; nothing is sent. Open the full calculator
It bakes around 270–330 °C (520–625 °F) for 12–20 min. The pan, often oiled, produces a crisp base despite the very high hydration.
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
12 h at 21 °C, then 48 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.24 g for a 635 g dough ball
Bottom of the window: easier to handle, a less spectacular crumb.
12 h at 21 °C, then 48 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.26 g for a 635 g dough ball
Top of the window: giant holes, delicate handling.
12 h at 21 °C, then 48 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.23 g for a 635 g dough ball
The same dough, 72 hours in the cold: the engine recomputes the yeast.
12 h at 21 °C, then 72 h in the fridge (4 °C), then 4 h proofing at 21 °C
Instant dry yeast 0.22 g for a 635 g dough ball
To produce large holes. It takes a strong flour and a long rest.
With a knife or scissors, into rectangles, sold by weight in Rome.
Yes, and it is recommended: cold maturation improves the flavour.
Same family, or close in hydration and bake.