PIZZA IN TEGLIA
Valeria Ciccotti · blog.giallozafferano.it · 2020 · Original
Roman al taglioinferred from the title
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 446°F, hotter than 55% 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: 60%) · 475 to 550°F bake (this recipe: 446°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
300g
Hydration
60.0%
Salt
1.2%
Yeast
0.80%
Oil
8.2%
Sauce
n/a
Cheese
200g
Dough weight
855g
Process
Bake details not stated on the source page.
Ingredients (10)
- flourFarina 0250g
- flourFarina 00250g
- yeastLievito di birra secco4g
- salt1 cucchiaino Sale1 tsp · 6g
- sugar1 cucchiaino Zucchero1 tsp · 4.2g
- waterAcqua300g
- oil3 cucchiai Olio extravergine d'oliva3 tbsp · 40.8g
- cheese mozzarellaMozzarella200g
- oilq.b. Olio extravergine d'olivan/a
- saltq.b. Salen/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesePomodori pelati300g
- over cheeseq.b. Basilico
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 60% hydration and 1.2% 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 60% 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.