Impasto per pizza in teglia croccante
Il caldo sapore del sud · blog.giallozafferano.it · 2020 · 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, 75% hydration: wetter than 72% 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: 75%) · 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
1000g
Water
750g
Hydration
75.0%
Salt
2.5%
Yeast
0.30%
Oil
3.0%
Sauce
n/a
Cheese
n/a
Dough weight
1812g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourSemola di grano duro rimacinata500g
- flourfarina 0500g
- saltSale25g
- sugar1 cucchiaino Zucchero1 tsp · 4.2g
- waterAcqua750g
- yeastlievito di birra secco3g
- oilolio extravergine d'oliva30g
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 2.5% 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 75% 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.