Calculate the perfect amounts of flour, water, salt and yeast for homemade pizza dough
All ingredient amounts are calculated relative to the flour weight (100%). This is the professional standard used by bakers worldwide.
Roman pizza al taglio is baked in rectangular pans and commonly uses high-hydration dough, often around 70–80%. This can produce an airy, open crumb and a crisp bottom when paired with suitable flour, fermentation, and baking technique.
High hydration dough is sticky. Instead of traditional kneading, use the 'stretch and fold' technique with wet hands, and be very gentle when dimpling it into the pan to avoid knocking the air out.