Pizza in teglia a lunga maturazione
La Cucina Imperfetta · lacucinaimperfetta.com · Original
Roman al taglioas labeled by the source
DietNot vegetarian: salsiccia 200 g, mortadella 200 g. Reviewed: salsiccia; salame; mortadella.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 482°F, hotter than 76% 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: 482°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
400g
Water
320g
Hydration
80.0%
Salt
2.5%
Yeast
0.50%
Oil
0%
Sauce
400g
Cheese
300g
Dough weight
732g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourfarina 0 400 g + quella per le operazioni di piegatura400g
- wateracqua 320 g320g
- yeastlievito di birra 2 g2g
- saltsale 10 g10g
- oilolio extra vergine di oliva 1 cucchiaio e mezzon/a
- sauce tomatopolpa di pomodoro 400 g400g
- cheese mozzarellamozzarella 300 g300g
- oilolio extra vergine di olivan/a
- saltsalen/a
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebasilico
- over cheesefunghi porcini 200 g200g
- over cheesesalsiccia 200 g200g
- over cheesesalame piccante 80 g80g
- over cheesecipolla 40 g40g
- over cheesefunghi freschi 80 g80g
- over cheesespinaci puliti 200 g200g
- over cheesemortadella 200 g200g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 80% 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 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.