Roman Pinsa Pizza
anitalianinmykitchen.com · 2023 · Original
Roman al taglioinferred from the title
DietNot vegetarian: diced pancetta.
Against 5,130 pizza recipes
Roman al taglio style, 69% hydration: wetter than 53% of the 1,480 doughs that parse, baked at 425°F, hotter than 35% of recipes that state an oven.
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: 69%) · 475 to 550°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
427g
Water
296g
Hydration
69.4%
Salt
2.1%
Yeast
0.35%
Oil
11.9%
Sauce
245g
Cheese
391g
Dough weight
785g
Process
Bake temp
425°F / 218°C
Bake time
15 to 20 min
Oven
home standard
Surface
stone
Cold ferment
72h
Bulk
4h
Ingredients (14)
- flour+ ½ tablespoon Italian flour 0 )3 cup · 380g
- flourrice flour1 3/4 tbsp · 21.9g
- floursoy flour2 tbsp · 25g
- yeast½ teaspoon active dry yeast1/2 tsp · 1.5g
- saltsalt1 1/4 tsp · 7.5g
- oil¾ tablespoon olive oil3/4 tbsp · 10.2g
- watervery cold water1 1/4 cup · 296g
- sauce tomatotomato puree1 cup · 245g
- salt¼-½ teaspoon salt1/4 tsp · 1.5g
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellalarge fresh mozzarella or firm mozzarella cheese1 cup · 250g
- salt1-2 pinches saltn/a
- cheese mozzarellashredded firm mozzarella1 cup · 113g
- cheese other¼ cup freshly grated parmesan cheese1/4 cup · 28.3g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½-1 teaspoon oregano1/2 tsp · 0.3g
- post bake10 fresh basil leaves
- over cheese4-5 artichokes
- over cheeseoregano1 tsp · 0.5g
- over cheese1 clove garlic chopped
- over cheese¼-⅓ cup diced pancetta1/4 cup · 50g
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Do something with it
- Scale this doughStart from 69% hydration and 2.1% 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 69% 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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