Roman Pizza
Giallo Zafferano · giallozafferano.com · 2025 · Original
Roman al taglioas labeled by the source
DietNot vegetarian: anchovies in oil 16 fillets. Reviewed: anchovies in oil; 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
15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourType 0 flour 8.8 cupsn/a
- waterWater 2 ½n/a
- yeastBrewer's yeast 1.4 tspn/a
- saltFine salt 3 ½n/a
- oilExtra virgin olive oil 4 tbspn/a
- sauce tomatoTomato purée 2.9 cupsn/a
- cheese mozzarellaPizza mozzarella cheese 5 ½n/a
- oilExtra virgin olive oil to tasten/a
- oilAnchovies in oil 16 filletsn/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseOregano 10 tsp
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Roman al taglio group marked.
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