Question 1

What hydration is Roman Al Taglio (Pizza by the Slice) pizza dough?

Accepted Answer

Roman Al Taglio (Pizza by the Slice) uses 80% hydration (range 75–85%). For 1000g flour: 800g water, 25g salt (2.5%), 30g olive oil (3%), 3.00g instant-dry yeast (0.3%). Source: Bonci Pizzarium — Gabriele Bonci method.

Question 2

What temperature do you bake Roman Al Taglio (Pizza by the Slice)?

Accepted Answer

Roman Al Taglio (Pizza by the Slice) bakes 14–18 minutes at 525°F in a rectangular sheet pan (teglia) lightly oiled. Long 48-72h cold ferment for flavor. Stretch by hand into oiled sheet pan; minimal handling preserves bubbles. Pre-bake base 5 min before topping. Cut with scissors after bake.

Question 3

How long do you ferment Roman Al Taglio (Pizza by the Slice) dough?

Accepted Answer

Bulk ferment 1 hours at room temperature, then 48 hours cold-ferment in the refrigerator. After dividing and balling, rest 2 hours at room temperature before stretching.

Question 4

What flour is best for Roman Al Taglio (Pizza by the Slice)?

Accepted Answer

Roman Al Taglio (Pizza by the Slice) traditionally uses 00 flour flour with 13% protein content. Higher protein flours strengthen gluten for 80% hydration handling.

Roman Al Taglio (Pizza by the Slice)

Baker's percentages

Example: 1000g flour scaled out

Fermentation + bake

Technique

Source

Related references on this site

The gear that makes the math work