Pizza in teglia romana IN PLANETARIA facilissima AD ALTA IDRATAZIONE
Buttertreats · blog.giallozafferano.it · 2021 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: miele, mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 77% hydration: wetter than 78% of the 1,480 doughs that parse.
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: 77%) · 475 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
350g
Water
270g
Hydration
77.1%
Salt
2.9%
Yeast
1.43%
Oil
11.7%
Sauce
200g
Cheese
250g
Dough weight
681g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourfarina Manitoba )350g
- wateracqua270g
- yeastlievito di birra fresco5g
- saltsale fino10g
- sugarmiele5g
- cheese mozzarellamozzarella250g
- sauce tomatopassata di pomodoro200g
- oil3 cucchiai olio extravergine d'oliva3 tbsp · 40.8g
- flourq.b. farina di semola di grano duro rimacinatan/a
Keep exploring
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Do something with it
- Scale this doughStart from 77% hydration and 2.9% 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 77% 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.
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