Pizza Bianca Romana
Il Club delle Ricette · ilclubdellericette.it · Original
Roman al taglioas labeled by the source
DietVegan. 9 ingredients checked.
Against 5,130 pizza recipes
Roman al taglio style, 81% hydration: wetter than 85% of the 1,480 doughs that parse.
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: 81%) · 475 to 550°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
525g
Water
425g
Hydration
81.0%
Salt
1.9%
Yeast
0.57%
Oil
3.8%
Sauce
n/a
Cheese
n/a
Dough weight
989g
Process
Bake details not stated on the source page.
Ingredients (8)
- flourdi Farina 0500g
- flourdi Farina di Semola di Grano Duro25g
- yeastdi Lievito di Birra3g
- waterdi Acqua425g
- saltdi Sale10g
- oildi Olio Extravergine d'Oliva20g
- sugardi Zucchero6g
- saltq.b. di Sale Grosson/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese6gMalto
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- See what hydration doesWhere 81% 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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