Pinsa Romana (Easy Dough Recipe and Toppings)
Italian Recipe Book · italianrecipebook.com · 2019 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: smoked provolone cheese.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 80%) · 475 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
400g
Hydration
80.0%
Salt
1.8%
Yeast
0.60%
Oil
2.7%
Sauce
n/a
Cheese
350g
Dough weight
926g
Process
Bake temp
450°F / 232°C
Bake time
5 to 7 min
Oven
home standard
Surface
stone
Cold ferment
12h
Bulk
0h
Ingredients (9)
- flourall purpose flour1 cup · 120g
- flour2 ½ bread flour300g
- flour½ cup rice flour1/2 cup · 80g
- watercold water1 2/3 cup · 400g
- oilExtra virgin olive oil1 tbsp · 13.6g
- yeast½ tsp dry yeast1/2 tsp · 3g
- saltsalt1 tsp · 9g
- cheese othersmoked Provolone cheese12 oz · 350g
- sauce tomatoarlic clovesn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemushrooms of your choice )1 lb · 450g
- over cheese½ cup dry white wine1/2 cup · 100g
- over cheeseFresh parsley
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
- Ricetta per Pizza in Teglia ad Alta Idratazionemolinovigevano.com · 80% hydration · Roman al taglio
- IMPASTO PIZZA BONCI poco LIEVITO e DIGERIBILEblog.giallozafferano.it · 80% hydration · Roman al taglio
- Pizza Bonci, impasto per pizza lievitazione 24 oreblog.giallozafferano.it · 80% hydration · Roman al taglio
Do something with it
- Scale this doughStart from 80% hydration and 1.8% 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 80% 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.
Or browse all 5130 pizza recipes.