Italian · Style guide
Metro‑long tray dough
“Pizza by the meter”-long ribbons for parties, sections with mixed toppings.
Starting preset from the calculator. Adjust anytime in the app.
| Hydration | 72% |
|---|---|
| Salt | 2.5% of flour |
| Oil | 2% |
| Sugar | 0% |
| Yeast (IDY) | 0.1% of flour |
| Total timeline | 24 h at 20°C |
| Bulk ferment | 4 h |
|---|---|
| Cold ferment | 16 h |
| Bench / ball proof | 4 h |
| Cold placement | bulk |
Tray-style dough is often cold-fermented, then finished with a warm proof before shaping/baking. If you cold-ferment after pressing into the tray, switch placement to match.
Pizza al metro is primarily serving theatre: ribbons sold by metre, portioned beside pitchers while conversation ricochets. Italian families order it whenever palates argue-strip one margherita, strip two diavola, strip verdura crowned with herbs. Beneath stays flexible: bubbly tray crumbs or tighter round bases. The story is shared grazing, not doctrinaire flour debates.
The Pizza al Metro preset in 8Bit.Pizza starts around 72% hydration. Open the calculator to adjust for your flour and workflow, and the gram weights update instantly.
The default Pizza al Metro timeline is about 24 h total at room temperature, split across bulk and ball proofing. Use Wizard mode to set cold ferment hours if you prefer a longer schedule.
Best for groups and parties. Multiple toppings baked in one bake-great. Flexible dough: can skew crisp or airy.