Pizza by the slice
Giallo Zafferano · giallozafferano.com · 2024 · Original
Roman al taglioas labeled by the source
DietNot vegetarian: prosciutto crudo 1.8 oz. Reviewed: prosciutto crudo; mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, one of 59 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Roman al taglio (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Tradition: 75 to 90% hydration · 475 to 550°F bake (this recipe: 480°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
480°F / 249°C
Bake time
5 to 6 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (11)
- flourType 0 flour 4 cupsn/a
- waterWater cold at 3°-4°C 1.6 cupsn/a
- oilExtra virgin olive oil 1.1 tbspn/a
- saltFine salt 2 ½n/a
- yeastFresh brewer's yeast 0.35 oz9.9g
- sauce tomatoPeeled tomatoes 1.67 cupsn/a
- cheese mozzarellaPizza mozzarella cheese 2 ½n/a
- oilArtichokes in oil 8.8 oz250g
- oilExtra virgin olive oil to tasten/a
- saltFine salt to tasten/a
- flourRemilled durum wheat semolina 0.4 cupn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseProsciutto crudo 1.8 oz51g
- over cheeseBasil to taste
- over cheeseBlack pepper to taste
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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