RICETTA PIZZA IN TEGLIA CROCCANTE
Pane e Cioccolato · blog.giallozafferano.it · 2025 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 65% hydration: drier than 55% 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: 65%) · 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
325g
Hydration
65.0%
Salt
2.0%
Yeast
1.20%
Oil
4.0%
Sauce
200g
Cheese
200g
Dough weight
861g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (8)
- flourfarina 0500g
- wateracqua325g
- yeastlievito di birra fresco6g
- saltsale10g
- oilolio extravergine d'oliva20g
- sauce tomatopassata di pomodoro200g
- cheese mozzarellamozzarella200g
- oilq.b. olio extravergine d'olivan/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseq.b. basilico
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 65% 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 65% 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.