Roman Pizza
foodandwine.com · 2017 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: stracciatella cheese.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
222g
Water
178g
Hydration
80.0%
Salt
2.0%
Yeast
2.02%
Oil
0%
Sauce
n/a
Cheese
227g
Dough weight
505g
Process
Bake temp
450°F / 232°C
Bake time
n/a
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- waterwarm water3/4 cup · 178g
- yeastactive dry yeast1 1/2 tsp · 4.5g
- sugarsugar1/4 tsp · 1.1g
- flourplus 2 tablespoons bread flour1 3/4 cup · 222g
- oilextra-virgin olive oil7 tbsp · 95.2g
- saltkosher salt3/4 tsp · 4.5g
- sauce tomatoOne 15-ounce can crushed tomatoesn/a
- cheese otherstracciatella cheese8 oz · 227g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 small garlic clove
- over cheesePepper
- post bakeTorn basil leaves
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 80% 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 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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