Pizza in teglia: la ricetta per farla alta e soffice
Cookist · cookist.it · 2024 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: fior di latte.
Against 5,130 pizza recipes
Roman al taglio style, 75% hydration: wetter than 72% of the 1,480 doughs that parse.
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
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
375g
Hydration
75.0%
Salt
2.8%
Yeast
0.80%
Oil
5.0%
Sauce
200g
Cheese
200g
Dough weight
918g
Process
Bake details not stated on the source page.
Ingredients (8)
- flourFarina 0250g
- waterAcqua tiepida375g
- flourmanitoba250g
- saltSale14g
- oilOlio extravergine di oliva25g
- yeastLievito di birra fresco4g
- sauce tomatoPassata di pomodoro200g
- cheese mozzarellaFior di latte200g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- 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 2.8% 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.