Impasto Pizza alla Romana
Pane e Cioccolato · blog.giallozafferano.it · 2021 · Original
Roman al taglioas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Roman al taglio style, 78% hydration: wetter than 80% of the 1,480 doughs that parse, baked at 428°F, hotter than 47% 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: 78%) · 475 to 550°F bake (this recipe: 428°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
390g
Hydration
78.0%
Salt
2.0%
Yeast
1.40%
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
927g
Process
Bake temp
428°F / 220°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- flourfarina 0500g
- wateracqua390 ml · 390g
- yeastlievito di birra7g
- saltsale10g
- oilolio extravergine d'oliva20 ml · 20g
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 78% hydration and 2.0% 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 78% 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.