Pizza in teglia dough calculator
Roman pan pizza: 80% hydration, an open crumb, folds instead of kneading. 600 g of dough for a 40 × 30 cm pan.
Fridge hours are counted at 6 °C.
Pizza in teglia alla romana: a very wet pan dough with an open crumb, crisp underneath and light inside. The 80% water takes some practice.
How it works
Bonci’s formula
The canonical numbers are Gabriele Bonci’s: 800 ml of water per kilo of flour, 10 g of salt and 20 ml of oil per 500 g, so 80%, 2% and 4%. For the default 40 × 30 cm pan that is 323 g of flour, 258 g of water, 6.5 g of salt and 13 g of oil, 600 g of dough.
How much dough per pan
Teglia romana runs 0.5 g of dough per cm² of pan. Cortinovis’s table and KMP’s “length × width ÷ 2” rule say the same thing: 40 × 30 ÷ 2 = 600 g. Bonci’s own tray is the softer, taller casalinga style at 0.77 g/cm², about 920 g on the same pan; raise the portion weight for that.
Bonci’s schedule
A series of folds over the first hour after mixing, 24 hours in the fridge, an hour out of it, then 2–3 hours rising in the oiled pan. The default plan follows it: 28 hours, 24 of them cold.
Handling wet dough
At 80% water forget the rolling pin. Structure comes from the folds in that first hour, and the dough moves with wet or oiled hands and a scraper, never on a dusting of flour. In the pan, press it out with oiled fingertips and let it relax instead of fighting it to the corners.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- Gabriele Bonci — pizza in teglia (Dulcis in Forno) — The canonical formula: 80% water, 2% salt (10 g / 500 g), 4% oil (20 ml / 500 g); folds over the first hour, 24 h in the fridge, then an hour out and 2–3 h in the pan.
- Giuseppe Cortinovis — quanto impasto mettere in teglia — Dough-per-pan tables: teglia romana at ~0.5 g/cm² → 600 g for a 40 × 30 cm pan.
FAQ
I can’t handle 80% dough, what now?
Take the water down a few points and work your way back up. Structure comes from a strong flour, folds and patience, not from the water itself.
When do I take the dough out of the fridge?
Bonci takes it out an hour before it goes into the pan, then gives it 2–3 hours there. Count back 3–4 hours from baking.
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.
How do I size the dough for a different pan?
Length times width in centimetres, divided by two: a 35 × 25 cm pan takes about 440 g, a 45 × 35 cm one about 790 g. That is the 0.5 g/cm² rule from the Cortinovis tables. For the fluffier casalinga bake multiply by 0.77 instead.
Bonci uses 0.6% fresh yeast for his 24 hours. Why is the dose here lower?
Bonci doses for the warm hours and treats the fridge as a hold, so his dose stays the same however long the dough sits cold. The model here counts fridge hours as slow fermentation, the way the KMP calculator does, and the dose falls as the cold time grows. His 0.6% is kept as the ceiling for his schedule; the dose here stays under it.
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