Pizza bianca romana in teglia - senza planetaria, 70% idratazione
Loti64 · blog.giallozafferano.it · 2022 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: cucchiaino miele. Reviewed: miele (honey).
Against 5,130 pizza recipes
Roman al taglio style, 70% hydration: wetter than 54% 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: 70%) · 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
500g
Water
350g
Hydration
70.0%
Salt
3.0%
Yeast
1.20%
Oil
4.0%
Sauce
n/a
Cheese
n/a
Dough weight
895g
Process
Bake details not stated on the source page.
Ingredients (7)
- flourfarina Manitoba500g
- wateracqua350 ml · 350g
- yeastlievito di birra fresco6g
- oilolio extravergine d'oliva20 ml · 20g
- saltsale15g
- sugar1 cucchiaino miele1 tsp · 4.2g
- saltq.b. sale grosson/a
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Do something with it
- Scale this doughStart from 70% hydration and 3.0% 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.
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