Ryan Jarnutowski

Roman al Taglio Dough

Time

  • Prep: 30 min
  • Cook: 14 min
  • Rest: 2880 min

Yield

4 balls (250–300 g each)

Ingredients

Dough

  • 600 g Bread flour
  • 400 g 00 flour
  • 800 g Water (cool)
    80% hydration
  • 30 g Olive oil
  • 20 g Sea salt
  • Yeast (ADY 2 g • IDY 1.5 g • fresh 5 g)

Instructions

  1. Autolyse flour and most of the water 20–30 min; add yeast, then salt and oil.
  2. Perform 2–3 rounds of stretch-and-fold at 20–30 min intervals until smoother.
  3. Cold ferment 24–72 h for flavor and digestibility.
  4. Warm 1–2 h; oil the pan generously; gently dimple dough into corners without degassing.
  5. Par-top or par-bake if desired; bake 475–500 °F until crisp bottom and airy crumb; top and finish as needed.