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Roman Style Pizza
Daniele Uditi · gozney.com · 2023 · Original
Roman al taglio / alla pala (aspirational)
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: 752°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
1700g
Water
—
Hydration
—
Salt
2.1%
Yeast
0.35%
Oil
2.9%
Sauce
120g
Cheese
30g
Dough weight
1791g
Process
Bake temp
752°F / 400°C
Bake time
8-12 min
Oven
wood fired
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (12)
- flour00 flour700g
- floursemolina Rimacinata300g
- yeast5-6 g fresh yeast6g
- flourRoom Temperature water700g
- saltfine sea salt35g
- oilExtra Virgin Olive Oil50g
- cheese othergrated Parmigiano or Pecorino Romano30g
- sauce tomatolightly crushed120g
- cheese other1 burrata—
- cheese other4 slices of prosciutto cotto di Parma—
- saltSea salt—
- oilOlive Oil—
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseFior di Latte80g
- over cheese4 basil leaves
- over cheese2 zucchini
- over cheeseFresh mint leaves
- over cheeseBlack pepper