Pizza al Taglio with Potatoes and Soppressata
americastestkitchen.com · 2022 · Original
Roman al taglioas labeled by the source
DietNot vegetarian: anchovy fillets, thinly sliced soppressata.
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
19.6%
Sauce
n/a
Cheese
283g
Dough weight
852g
Process
Bake temp
n/a
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Ingredients (8)
- 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 oil3 tbsp · 40.8g
- cheese otherthinly sliced provolone cheese10 oz · 283g
Toppings (7)
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
- over cheesethinly sliced soppressata6 oz · 170g
- over cheesesmall Yukon Gold potatoes1 lb · 454g
- over cheesepepper1/2 tsp · 2.1g
- over cheesechopped fresh parsley2 tsp · 1g
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