Focaccia romana pizza bianca fatta in casa
Vickyart · blog.giallozafferano.it · 2020 · Original
Focacciainferred from the title
DietNot vegetarian: strutto (lard); miele.
Against 5,130 pizza recipes
Focaccia style, 40% hydration: drier than 99% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% of recipes that state an oven.
Focaccia (Italy (generic)): plain focaccia bread with no regional claim: high hydration, oiled sheet pan, dimpled, salt and rosemary; a bread, not a pizza
Tradition: 70 to 85% hydration (this recipe: 40%) · 425 to 475°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
500g
Water
200g
Hydration
40.0%
Salt
1.4%
Yeast
1.40%
Oil
2.7%
Sauce
n/a
Cheese
n/a
Dough weight
732g
Process
Bake temp
482°F / 250°C
Bake time
5 min
Oven
home standard
Surface
stone
Ingredients (7)
- flourFarina 0500g
- yeastLievito di birra fresco7g
- waterAcqua200 ml · 200g
- sugar1 cucchiaino Miele1 tsp · 4.2g
- oil1 cucchiaio Olio extravergine d'oliva1 tbsp · 13.6g
- saltSale7g
- saltq.b. Sale grosson/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 cucchiaio Strutto1 tbsp · 12.5g
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 40% hydration and 1.4% 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 40% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Focaccia group marked.
Or browse all 5130 pizza recipes.