Pinsa Romana (Crispy, Bubbly Roman Style Crust)
Enza's Quail Hollow Kitchen · enzasquailhollowkitchen.com · 2026 · Original
Roman al taglioinferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 85% of the 1,480 doughs that parse.
Roman al taglio (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Tradition: 75 to 90% hydration (this recipe: 80%) · 475 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
610g
Water
490g
Hydration
80.3%
Salt
1.6%
Yeast
0.49%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1125g
Process
Bake temp
n/a
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (8)
- flour00 Flour520g
- flourRice Flour60g
- flourSoy Flour30g
- yeastDry Active Yeast3g
- waterWater )365g
- saltSalt10g
- oilOlive Oil12g
- flourSemolinan/a
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Do something with it
- Scale this doughStart from 80% hydration and 1.6% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 80% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Roman al taglio group marked.
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