Pizza dough
Al Taglio
Roman by-the-slice: very wet dough, long ferment, light-as-air crumb with a crisp base. Cut with scissors, sold by weight.
75–85% · Roman pan · ~4% oil
Where the app starts
- Hydration
- 80%usual 75–85%
- Salt
- 2.3%
- Oil
- 4%
- Dough per pizza
- 700 gusual 450–950 g · half Roman pan 30 × 40
- Oven temp
- 250 °C (482 °F)usual 230–280 °C
- Bake time
- 22 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
