IMPASTO PIZZA 24 H DI LIEVITAZIONE
Cuochi in Progress · blog.giallozafferano.it · 2020 · Original
Roman al taglioas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Roman al taglio style, 74% hydration: wetter than 68% 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: 74%) · 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
500g
Water
370g
Hydration
74.0%
Salt
2.0%
Yeast
0.60%
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
903g
Process
Bake details not stated on the source page.
Ingredients (6)
- flourFarina 0500g
- waterAcqua370g
- yeastLievito di birra fresco3g
- oilOlio extravergine d'oliva20g
- saltSale10g
- flourq.b. Semola di grano duro rimacinatan/a
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 74% 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 74% 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.