Pizza in teglia dough calculator
High-hydration Roman pan pizza per Bonci's method — the dough is calculated per pan. Flour, water, salt and yeast from your fermentation schedule.
Yeast is calculated assuming a 6 °C fridge.
1 × 600 g · 80% hydration
Type how much flour you have — the portion weight recalculates.
Pizza in teglia alla romana — a high-hydration pan pizza with an open, crisp-yet-fluffy crumb. The calculator works per pan of dough; 80% water takes some practice, but the result repays all of it.
How it works
How much dough per pan
True teglia romana runs 0.5 g of dough per cm² of pan — the KMP shortcut is “length × width ÷ 2”. For a 40 × 30 cm pan (1200 cm²) that is the default 600 g. Prefer the softer, taller Bonci-style casalinga bake? That style loads 0.7–0.77 g/cm², around 850–920 g on the same pan — just raise the portion weight.
Handling wet dough
At 80% water, forget the rolling pin: structure comes from stretch & folds every 20–30 minutes early on. Instead of dusting flour, use an oiled pan and oiled hands.
Cold fermentation helps
A long fridge maturation (24–72 h at 6 °C) makes wet dough easier to handle and deepens the flavor; the calculator accounts for the cold hours in the yeast dose.
FAQ
I can’t handle 80% dough — what now?
Drop to 70–75% and work your way back up. Structure comes from strong flour (W300+), folds and patience — not from the water itself.
When do I take the dough out of the fridge?
Usually 2–4 h before baking: the dough should come back to room temperature and rise in the pan before it goes in the oven.
How do I bake it?
Bottom rack, oven fully preheated to 250 °C or more. Par-bake the base (tomato only) first; add cheese and toppings near the end so they don’t burn.