Pizza in teglia romana SENZA IMPASTO ad ALTA IDRATAZIONE
Buttertreats · blog.giallozafferano.it · 2021 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, one of 59 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Roman al taglio (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Tradition: 75 to 90% hydration · 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
n/a
Hydration
n/a
Salt
2.9%
Yeast
0.86%
Oil
11.7%
Sauce
200g
Cheese
250g
Dough weight
404g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (7)
- flourfarina Manitoba350g
- water280 acquan/a
- yeastlievito di birra fresco3g
- saltsale fino10g
- cheese mozzarellamozzarella250g
- sauce tomatopassata di pomodoro200g
- oil3 cucchiai olio extravergine d'oliva3 tbsp · 40.8g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Roman al taglio group marked.
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