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Roman Pizza
Unknown · foodandwine.com · 2017 · Original
Roman al taglio / alla pala (asserted)
Roman al taglio / alla pala (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Style norms: 75–90% hydration · 475–550°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
400g
Water
—
Hydration
—
Salt
1.1%
Yeast
1.12%
Oil
23.8%
Sauce
—
Cheese
227g
Dough weight
505g
Process
Bake temp
450°F / 232°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
0h
Ingredients (8)
- flourwarm water0.75 cup · 177.8g
- yeastactive dry yeast1.5 tsp · 4.5g
- sugarsugar0.25 tsp · 1.1g
- flourplus 2 tablespoons bread flour1.75 cup · 222.3g
- oilextra-virgin olive oil7 tbsp · 95.2g
- saltkosher salt0.75 tsp · 4.5g
- sauce tomatoOne 15-ounce can crushed tomatoes—
- cheese otherstracciatella cheese8 oz · 226.8g
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