Pizza in teglia
Life & Chiara · lifeechiara.it · 2024 · Original
Roman al taglioas labeled by the source
DietVegan. 8 ingredients checked.
Against 5,130 pizza recipes
Roman al taglio style, 70% hydration: wetter than 54% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% 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: 392°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
350g
Hydration
70.0%
Salt
3.6%
Yeast
0.80%
Oil
5.4%
Sauce
n/a
Cheese
n/a
Dough weight
908g
Process
Bake temp
392°F / 200°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (7)
- flourdi farina 0500g
- yeastdi lievito di birra disidratato4g
- waterdi acqua350 ml · 350g
- sugar2 cucchiaini di zucchero2 tsp · 8.4g
- salt3 cucchiaini di sale3 tsp · 18g
- oil2 cucchiai di olio d'oliva2 tbsp · 27.2g
- sauce tomatosalsa di pomodoron/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseorigano
Keep exploring
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Do something with it
- Scale this doughStart from 70% hydration and 3.6% 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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