Roman Al Taglio (Pizza by the Slice)

Name: Roman Al Taglio (Pizza by the Slice) Pizza Dough Formula
Prep time: 3060 min
Cook time: 16 min
Yield: 1858g dough (1 large pizza or 3-4 small)
Cuisine: Rome, Italy
Ingredients: 1000g 00 flour (13% protein); 800g water (80% hydration); 25g salt (2.5% baker's); 30g olive oil (3% baker's); 3.00g instant-dry yeast (0.3% baker's)

Origin: Rome, Italy · Category: Regional Italian

High-hydration rectangular pizza sold by weight in Roman bakeries. Open airy crumb, light crispy bottom. Bonci-style. 80%+ hydration produces hole structure similar to focaccia, but thinner.

Baker's percentages

Hydration: 80%; (75–85%)
Salt: 2.5%
Oil: 3%
Sugar: —
Yeast type: instant dry
Yeast %: 0.3%
Flour: 00 flour
Protein target: 13%

Example: 1000g flour scaled out

Flour: 1000g (00 flour)
Water: 800g
Salt: 25g
Olive oil: 30g
instant dry yeast: 3.00g
Total dough: 1858g

Fermentation + bake

Bulk (room temp): 1h
Cold ferment: 48h
Ball rest: 2h
Bake temp: 525°F
Bake time: 14–18 min
Vessel: rectangular sheet pan (teglia) lightly oiled

Roman Al Taglio (Pizza by the Slice) bakes in a rectangular sheet pan (teglia)Shop rectangular sheet pan (teglia) on Amazon →As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you.

Technique

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.

Source

Bonci Pizzarium — Gabriele Bonci method

For full step-by-step recipe with photos and shaping technique, follow the source link above. This page provides the formula for use with the hydration calculator.

Related references on this site

Flour spec: 00 flour (13% protein) — protein, ash, absorption multiplier from publisher specs
Hydration page: 80% — crumb structure, technique notes, typical bread styles at this hydration
Baker's percentage explained — the math underlying every formula on this page
Temperature ranges — how kitchen temp shifts ferment timing (relevant for the 1h room-temp bulk above)

The gear that makes the math work

A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.

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Digital kitchen scale (0.1 g)
Baker's percentage is by weight, not volume — a 0.1 g scale is what makes the math on this page accurate.
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Dutch oven / combo cooker
Traps steam for the first bake phase — the single biggest factor in oven spring and a blistered, glossy crust.
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Banneton proofing basket
Wicks moisture and holds shape during the final proof, so high-hydration dough doesn't spread flat.
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Bread lame
A sharp lame scores clean ears — the cut that decides whether the loaf opens up or bursts at the side.
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Bench scraper
Steel scraper handles wet, sticky high-hydration dough without tearing the gluten you just built.
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High-protein bread flour
The math assumes ~12–14% protein. Real bread flour absorbs the hydration you calculate — all-purpose won't.
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Danish dough whisk
Mixes shaggy, high-hydration dough in seconds without the gluey mess of a spoon or your hands.
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Or learn the craft by ear

The numbers here are the what; a good baking book is the why. An Audible trial gets you any title free — Michael Pollan’s Cooked(the “Air” chapter is the best story ever told about why bread rises) is a perfect first listen.

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As an Amazon Associate, SourdoughHydration earns from qualifying purchases at no extra cost to you. More on how this is funded.

Gear guides — what actually matters

Common questions

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

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.

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

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.

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

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.

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

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.