Roman Al Taglio (Pizza by the Slice)
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
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)