Pizza in teglia alla romana, alta idratazione impasto in giornata con autolisi
Spadella la Padella · blog.giallozafferano.it · 2021 · Original
Roman al taglioas labeled by the source
DietVegan. 8 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 82% 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: 80%) · 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
800g
Water
640g
Hydration
80.0%
Salt
1.1%
Yeast
0.88%
Oil
1.1%
Sauce
n/a
Cheese
n/a
Dough weight
1465g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- flourfarina 00480g
- flourfarina tipo 1 o 2160g
- flourfarina ai 7 cereali80g
- floursemola rimacinata di grano duro80g
- wateracqua640g
- oilolio9g
- saltsale9g
- yeastlievito di birra fresco7g
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 80% hydration and 1.1% 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 80% 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.