Pizza con Biga
Biancolievito · biancolievito.it · 2016 · Original
Roman al taglioas labeled by the source
DietVegan. 9 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Roman al taglio style, 67% hydration: drier than 50% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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: 67%) · 475 to 550°F bake (this recipe: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1650g
Water
1105g
Hydration
67.0%
Salt
1.2%
Yeast
n/a
Oil
2.4%
Sauce
n/a
Cheese
n/a
Dough weight
3398g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourFarina 001 kg · 1000g
- waterr Acqua )800g
- yeastr Biga500g
- saltr Sale20g
- oilr Olio40g
- sugarr Malto )4g
- flourr Farina 00350g
- yeastr Lievito4g
- yeastr Lievito Madre75g
Keep exploring
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Do something with it
- Scale this doughStart from 67% hydration and 1.2% 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 67% 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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