Roman Style Pizza
Daniele Uditi · gozney.com · 2023 · Original
Roman al taglioinferred from the title
DietNot vegetarian: prosciutto cotto di parma.
Against 5,130 pizza recipes
Roman al taglio style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 752°F, hotter than 97% 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: 70%) · 475 to 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
1000g
Water
700g
Hydration
70.0%
Salt
3.5%
Yeast
0.60%
Oil
5.0%
Sauce
120g
Cheese
30g
Dough weight
1791g
Process
Bake temp
752°F / 400°C
Bake time
n/a
Oven
wood fired
Surface
stone
Cold ferment
12h
Bulk
2h
Ingredients (12)
- flour00 flour700g
- floursemolina Rimacinata300g
- yeast5-6 g fresh yeast6g
- waterRoom Temperature water700g
- saltfine sea salt35g
- oilExtra Virgin Olive Oil50g
- cheese othergrated Parmigiano or Pecorino Romano30g
- sauce tomatolightly crushed120g
- cheese other1 burratan/a
- cheese other4 slices of prosciutto cotto di Parman/a
- saltSea saltn/a
- oilOlive Oiln/a
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
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 3.5% 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 70% 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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