Roman Pizza al Taglio
Jordo's Pizza Calculator · jordospizzacalculator.com · 2026 · Original
Roman al taglioas labeled by the source
DietPossibly vegetarian and vegan: one line could not be resolved (toppings of choice).
Against 5,130 pizza recipes
Roman al taglio style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 480°F, hotter than 76% 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: 70%) · 475 to 550°F bake (this recipe: 480°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
210g
Hydration
70.0%
Salt
2.3%
Yeast
0.50%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
519g
Process
Bake temp
480°F / 249°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Cold ferment
3h
Ingredients (6)
- flourTipo 00 flour300g
- waterwater210g
- salt7g salt7g
- yeastinstant yeast1.5g
- oilolive oiln/a
- sauce tomatoToppings of choicen/a
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 2.3% 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 70% 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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