Ricetta pizza romana 48 ore di lievitazione in teglia
La Cucina Ignorante · lacucinaignorante.it · 2020 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: un fior di latte o mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 85% hydration: wetter than 90% 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: 85%) · 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
368g
Water
313g
Hydration
85.0%
Salt
2.5%
Yeast
0.27%
Oil
2.4%
Sauce
300g
Cheese
n/a
Dough weight
700g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourmi di farina tipo 0 manitoba368g
- watermi di acqua313g
- yeastmo di lievito secco1g
- saltmi di sale fino9g
- oilmi di olio evo9g
- flourFarina di semola rimacinata nelle fasi di impasto e pieghen/a
- sauce tomatomi di passata di pomodoro300g
- cheese mozzarellaUn fior di latte o mozzarellan/a
- saltolio e sale q.b.n/a
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
- Rosemary and Garlic Sourdough Focaccialittlespoonfarm.com · 86% hydration · Focaccia
- Matnakash (Armenian Fingerprint Flatbread)kingarthurbaking.com · 88% hydration · Flatbread
- Pizza in teglia alla romana: quali sono i passaggi e come condirla | Il Blog di Todistodis.it · 80% hydration · Roman al taglio
Do something with it
- Scale this doughStart from 85% hydration and 2.5% 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 85% 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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