How to Make Roman Style Pan Pizza
Honest Cooking · honestcooking.com · 2025 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: fresh mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 91% hydration: wetter than 94% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% of recipes that state an oven.
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: 91%) · 475 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
454g
Water
415g
Hydration
91.4%
Salt
2.0%
Yeast
0.84%
Oil
4.5%
Sauce
400g
Cheese
227g
Dough weight
902g
Process
Bake temp
500°F / 260°C
Bake time
5 min
Oven
home standard
Surface
stone
Cold ferment
24h
Ingredients (7)
- flourtipo 00 flour1 lb · 454g
- yeastdried instant yeast1 1/4 tsp · 3.8g
- waterwater1 3/4 cup · 415g
- oilextra virgin olive oil1 1/2 tbsp · 20.4g
- saltsea salt1/2 tbsp · 9g
- sauce tomato1 can pelati tomatoes400g
- cheese mozzarellafresh mozzarella8 oz · 227g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- post bakeHandful fresh basil leaves
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 91% hydration and 2.0% 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 91% 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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