Roman Al Taglio Dough
The Bonci dough. Four stretch-and-folds replace kneading. Wildly open crumb, audibly crispy bottom.
Ingredients
The process
- 1
Mix
In a large bowl, mix flour, salt, yeast. Add water. Stir with a wooden spoon until no dry flour remains. Sticky and shaggy.
- 2
Add oil
Add the oil. Mix in.
- 3
First fold
Cover, rest 30 minutes. Then wet hands, lift a corner, fold to the center. Rotate, repeat 4-6 times.
⏱ Rest + fold 130:00 - 4
Folds 2-4
Repeat the stretch-and-fold every 30 minutes, three more times. By fold #3 the dough transforms.
⏱ Folds 2-490:00 - 5
Cold ferment
Cover and refrigerate 24-48 hours.
⏱ Cold ferment1440:00 - 6
Turn out
Three hours before baking: flour generously, turn onto a heavily floured counter. Cut into pieces sized to your pans.
- 7
Pan stretch
Stretch gently into oiled half-sheet pans with fingertips - never a rolling pin. If it resists, wait 10 minutes.
- 8
Pan proof
Proof in the pan, covered, 1.5-2 hours, until visibly puffed.
⏱ Pan proof90:00
Notes from the kitchen (0)
No notes yet. Be the first.
From the pizzaioli
No pies yet. Be the first.
