Pizza ad alta idratazione
Fiocco di Sale · blog.giallozafferano.it · 2022 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: mozzarelle di bufala. Reviewed: mozzarella di bufala.
Against 5,130 pizza recipes
Roman al taglio style, 67% hydration: drier than 50% 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: 67%) · 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
750g
Water
500g
Hydration
66.7%
Salt
2.0%
Yeast
1.20%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
1274g
Process
Bake details not stated on the source page.
Ingredients (8)
- flourfarina 00500g
- wateracqua500 ml · 500g
- yeastlievito di birra secco9g
- saltsale15g
- sauce tomatoq.b. passata di pomodoron/a
- cheese mozzarella2 mozzarelle di bufalan/a
- oilolio extravergine d'olivan/a
- salt1 pizzico salen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasilico fresco
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 67% 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 67% 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.