Impasto per pizza ad alta idratazione
Lo scrigno del buongusto · blog.giallozafferano.it · 2025 · Original
Roman al taglioas labeled by the source
DietVegan. 7 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Roman al taglio style, 76% hydration: wetter than 78% 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: 76%) · 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
1400g
Water
1070g
Hydration
76.4%
Salt
1.8%
Yeast
0.36%
Oil
1.4%
Sauce
n/a
Cheese
n/a
Dough weight
2520g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- wateracqua fredda850g
- yeastlievito di birra fresco5g
- flourfarina tipo 1800g
- flourfarina 0250g
- saltsale25g
- oilolio extravergine d'oliva20g
- wateracqua220g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 76% hydration and 1.8% 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 76% 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.
Or browse all 5130 pizza recipes.