RecipesMapolita

Editorial sample recipe

Római tepsis

Roman pan pizza with poolish

High hydration, preferment and folds for a light, crisp crumb.

24 h75%Advanced

How many pizzas?

1049.8 g/ball

1 ball = 1 pizza. + / − scales the ingredients below; fermentation time stays the same.

Total dough: 1049.8 g

0 makes

When would you like to bake?

Choose your bake time and we will calculate every step backwards. This saves the schedule. Portions and ingredient choices are recorded in the bake log with I made this.

Bake time

Dough schedule

T−24h

Poolish

Mix the preferment and let it mature.

20°C · 12h

T−12h

Final mix

Add remaining water gradually, then salt and oil.

Target dough 22–23°C

T−11h

Folds

Make three folds, 20 minutes apart.

T−10h

Cold ferment

Refrigerate in an oiled sealed box.

4°C · 7h

T−3h

Pan and proof

Gently spread in an oiled pan and finish proofing.

Par-bake and finish

Bake the base first, then finish with toppings.

280–320°C

Baker’s percentage formula

Ingredient	Amount	Baker %
Flour	580.0 g	100%
Water	435.0 g	75%
Salt	16.2 g	2.8%
Instant dry yeast	1.20 g	0.21%
Olive oil	17.4 g	3%

Selected flour

Flour from the Flour Atlas

Changing flour does not automatically change hydration or fermentation time. Adjust water absorption to the flour and recipe.

Flour atlas and map

Yeast type

When changing type, enter the dose using the manufacturer’s guidance. Fresh and dried yeast are not gram-for-gram substitutes. Sourdough requires a separate formula.

Manufacturer: Caputo
Product: Nuvola · Tipo 0
Strength: W 270–290 · 12,5%
Yeast: instant dry yeast · 1.20 g
Method: Poolish preferment
Kneading: Planetary mixer: hook, 6 min slow + 8 min medium; 3 folds

Temperature sheet

Water

12–15 °C

Target dough

22–23 °C

Room

20–22 °C

Fridge

4 °C

Oven

280–320 °C

Split water into ice and liquid

Ice weight (g)

435.0 g water + 0.0 g ice = 435.0 g

This is a mass balance, not a temperature calculator. Ice replaces recipe water. Use only with mixers suitable for ice and follow their instructions.

Dough school · by hand and mixer

A good dough schedule is more than a clock. Choose a technique and learn what to look for in the dough.

Kneading

Combine at low speed first. Mixer and batch size affect heating: measure the dough temperature instead of relying only on minutes. Look for smooth, elastic dough; let it rest if it tears.

Fermentation methods

Direct

One dough, without a preferment. Plan bulk and balled fermentation separately.

Poolish

A yeasted preferment with equal flour and water weights: 100% hydration. Include both in the total formula.

Biga

Often a stiff, shaggy preferment for pizza. Hydration and maturation depend on the recipe; it is not just a longer poolish.

Sourdough · lievito madre

A living culture with its own hydration and feeding schedule. No simple baker’s yeast conversion applies. Dried sourdough powder is not necessarily active.

Cold fermentation is a temperature strategy; folding is a mechanical technique. Times are templates: yeast dose, flour and actual temperature all matter.

Technical reading and sources

Process images are generated illustrations.

Find flour from this manufacturer

Caputo

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