Free Roman pizza dough recipe — exact amounts, any number of pizzas
Roman pizza dough is high-hydration — about 75%% (750 g water per 1000 g flour) — with lighter ~220 g portions for a thin, crispy base.
Roman pizza comes in two famous forms: pizza tonda, the thin and shatteringly crispy round, and pizza in teglia / al taglio, the airy, high-hydration pan pizza sold by the slice. Both rely on a wetter dough than Neapolitan, which is what gives Roman pizza its signature crunch and open structure. This calculator dials in the flour, water, salt and yeast for it.
Roman dough is typically 70–80% hydration — we default to 75% — with lighter 220g portions for a thin round. The high water content makes the dough sticky, so a long, slow fermentation and gentle handling (stretch-and-folds rather than kneading) make it far easier to work with.
For pizza tonda, bake hot on a steel or stone until crisp. For teglia/al taglio, the dough is pressed into an oiled pan and baked until the bottom is deeply golden and crunchy. A cold ferment of 24–48 hours improves both flavour and the open, bubbly crumb.
Roman pizza is high-hydration: 70–80% is typical. Higher water gives the crispy, open, bubbly texture Roman pizza is known for, but the dough is stickier to handle.
Pizza tonda is a thin, crispy round; pizza al taglio (or in teglia) is a thicker, airy pan pizza baked in a tray and sold by the slice. Both use a similar high-hydration dough.
Use stretch-and-folds instead of kneading, keep your hands and surface lightly wet or floured, and give it a long, cool fermentation. Time does most of the work for you.
For a thin round, around 200–250g (we default to 220g). For pan pizza al taglio, weigh the dough to the tray size instead — roughly 0.5–0.6g per cm² of pan.