← All pizzas
Pizza al Taglio with Arugula and Fresh Mozzarella
Unknown · americastestkitchen.com · 2022 · Original
Roman al taglio / alla pala (asserted)
Roman al taglio / alla pala (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Style norms: 75–90% hydration (this recipe: 82%) · 475–550°F bake (this recipe: 525°F)
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
—
Cheese
270g
Dough weight
866g
Process
Bake temp
525°F / 274°C
Bake time
20-25 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourbread flour2.6666666666666665 cup · 416g
- yeastinstant or rapid-rise yeast1 tsp · 4.2g
- waterwater1.5 cup · 340g
- salttable salt1.25 tsp · 7.5g
- oilVegetable oil spray—
- sauce tomato1 can can whole peeled tomatoes—
- oilextra-virgin olive oil0.25 cup · 54.5g
- cheese mozzarellafresh mozzarella cheese8 oz · 227g
- cheese otherParmesan cheese1.5 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 flakes0.25 tsp · 1.1g
- post bakebaby arugula4 oz · 113g