Pizza in teglia
Chiara Passion · chiarapassion.com · 2020 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: di mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 75% hydration: wetter than 72% 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: 75%) · 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
400g
Water
300g
Hydration
75.0%
Salt
1.5%
Yeast
0.75%
Oil
6.8%
Sauce
n/a
Cheese
300g
Dough weight
736g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (10)
- flourdi farina 0 leggi note)400g
- yeastdi lievito di birra3g
- waterdi acqua300 ml · 300g
- sugarun cucchiaino raso di zuccheron/a
- saltdi sale )6g
- oil2 cucchiai di olio di oliva2 tbsp · 27.2g
- floursemola rimacinatan/a
- oilolio extra vergine di olivan/a
- saltsalen/a
- cheese mozzarelladi mozzarella )300g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedi pomodori pelati400g
- over cheesebasilico
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 75% hydration and 1.5% 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 75% 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.