Pizza con poolish ad alta idratazione: la ricetta della pizza in teglia croccante e leggera
Cookist · cookist.it · 2025 · Original
Roman al taglioinferred from the title
DietVegetarian. Not vegan: miele. Reviewed: miele (honey).
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 85% of the 1,480 doughs that parse, baked at 356°F, hotter than 7% 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: 80%) · 475 to 550°F bake (this recipe: 356°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
330g
Water
265g
Hydration
80.3%
Salt
2.4%
Yeast
3.03%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
618g
Process
Bake temp
356°F / 180°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- flourFarina 00200g
- waterAcqua200g
- yeastLievito di birra fresco10g
- saltSale8g
- sugarMiele5g
Keep exploring
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Do something with it
- Scale this doughStart from 80% hydration and 2.4% 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 80% 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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