Pizza in teglia ad alta idratazione- ricetta passo passo
Ammore Cucina e Mandolino · blog.giallozafferano.it · 2021 · Original
Roman al taglioas labeled by the source
DietNot vegetarian: fette mortadella. Reviewed: mortadella; provola; mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 464°F, hotter than 71% 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: 70%) · 475 to 550°F bake (this recipe: 464°F)
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
700g
Hydration
70.0%
Salt
2.0%
Yeast
2.00%
Oil
2.7%
Sauce
200g
Cheese
n/a
Dough weight
1787g
Process
Bake temp
464°F / 240°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- flourfarina 001 kg · 1000g
- wateracqua700 ml · 700g
- yeastlievito di birra fresco20g
- saltsale20g
- sugarzucchero20g
- oil2 cucchiai olio extravergine d'oliva2 tbsp · 27.2g
- sauce tomatopolpa di pomodoro200g
- cheese mozzarella200 mozzarellan/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6 fette mortadella
- over cheeseprovola200g
- over cheesepistacchi50g
- over cheesebasilico
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 70% 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 70% 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.