Roman Al Taglio Dough (Bonci)
The Bonci dough. Four stretch-and-folds replace kneading. Wildly open crumb, audibly crispy bottom (scrocchiarella).
Intro
80% hydration is not a typo. The dough is very wet, almost batter-like at the start, and gets developed through stretch-and-folds rather than kneading. The crumb is wildly open and airy with audible crunch on the bottom — the Italians call it *scrocchiarella*. Don't add flour during the folds. By fold #3 it transforms from a sticky lump to a smooth, billowy mass.
Ingredients
note · 80% hydration — not a typo.
The process
- 1
Mix
In a large bowl, mix the flour 500 g, salt 12 g, yeast 2 g. Add the water 400 ml. Stir with a wooden spoon until no dry flour remains. Sticky and shaggy.
- 2
Add oil
Add the 20 g of 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 from a sticky lump to a smooth, billowy mass.
✶ Pizzaiolo tipDon't add flour during the folds, even when it feels impossible.⏱ 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.
✶ Pizzaiolo tipHeavy flouring of the counter is correct. You want to handle, not stick. - 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
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