Pinsa Romana Recipe (Roman Style Pizza Dough)
Cucina by Elena · cucinabyelena.com · 2024 · Original
Roman al taglioinferred from the title
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Roman al taglio style, 78% hydration: wetter than 80% of the 1,480 doughs that parse, baked at 550°F, hotter than 92% 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: 78%) · 475 to 550°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
590g
Water
460g
Hydration
78.0%
Salt
1.7%
Yeast
0.42%
Oil
0.8%
Sauce
n/a
Cheese
n/a
Dough weight
1068g
Process
Bake temp
550°F / 288°C
Bake time
15 to 30 min
Oven
home standard
Surface
stone
Cold ferment
48h
Ingredients (8)
- flourItalian 00 flour500g
- flourrice flour50g
- flourspelt flour or soy flour40g
- waterice cold water460 ml · 460g
- yeastactive dry yeast2.5g
- saltsalt10g
- oilextra virgin olive oil5 ml · 5g
- flourSemolina flour for rolling out doughn/a
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- Scale this doughStart from 78% hydration and 1.7% 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 78% 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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