Pizza al Taglio with Arugula and Fresh Mozzarella
americastestkitchen.com · 2022 · Original
Roman al taglioas labeled by the source
DietNot vegetarian: anchovy fillets. Reviewed: anchovy fillets; mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 82% hydration: wetter than 87% of the 1,480 doughs that parse.
Roman al taglio (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Tradition: 75 to 90% hydration (this recipe: 82%) · 475 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
416g
Water
340g
Hydration
81.7%
Salt
2.5%
Yeast
1.01%
Oil
22.9%
Sauce
n/a
Cheese
270g
Dough weight
866g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourbread flour2 2/3 cup · 416g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- waterwater1 1/2 cup · 340g
- salttable salt1 1/4 tsp · 7.5g
- oilVegetable oil sprayn/a
- sauce tomato1 can can whole peeled tomatoesn/a
- oilextra-virgin olive oil1/4 cup · 54.5g
- cheese mozzarellafresh mozzarella cheese8 oz · 227g
- cheese otherParmesan cheese1 1/2 oz · 43g
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2 anchovy fillets
- over cheesedried oregano1 tsp · 0.5g
- over cheesered pepper flakes1/4 tsp · 1.1g
- post bakebaby arugula4 oz · 113g
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Do something with it
- Scale this doughStart from 82% hydration and 2.5% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 82% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Roman al taglio group marked.
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