Roman pizza al taglio sold by the cut. A long 12–14 hour first rise develops airy bubbles, then 3 hours on an oiled tray. Bake at full heat for a golden, crunchy base that stays light and chewy inside. Perfect as pizza bianca or rossa.
Weigh 273g water at 32–35°C into a large bowl. Add 10.6g salt and stir to dissolve. Add 0.3g instant yeast (1/4 of a 1/4 teaspoon), let hydrate 1 minute. Add 379g 00 flour and mix until combined — a stirring motion works well for this very wet dough. Use pinch-and-fold for 30–60 seconds. Target dough temp: 27°C.
Cover the bowl and rest for 20 minutes.
Knead briefly for 30 seconds to 1 minute on a lightly floured surface. Place in an oiled bowl, cover tightly.
Leave at room temperature. After 12–14 hours, the dough should have roughly doubled. If your kitchen is warm, check earlier — the dough is ready when airy and gassy, not over-fermented.
Oil a 25×28cm baking tray (or similar) generously. Carefully lift the dough from the bowl — it's fragile — and place on the tray. Gently stretch it to roughly fill the tray. Do not push it to the very edges; it will relax during the second rise.
Drizzle a little oil over the surface and cover loosely. Leave for 3 hours at room temperature. About 15 minutes before the end, preheat the oven and gently stretch the dough to fully fill the tray.
Place a baking stone or steel in the middle of the oven. Preheat to 290°C for 45 minutes.
Bake on the hot stone for approximately 15 minutes until the base is golden and crisp and the top is lightly browned. The dough should be fully cooked through — not doughy in the middle. Serve as pizza bianca, or top with sauce and cheese for pizza rossa.