Pizza in teglia
Misya · misya.info · 2021 · Original
Roman al taglioinferred from the title
DietNot vegetarian: r di prosciutto cotto. Reviewed: prosciutto cotto; mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 60% hydration: drier than 72% 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: 60%) · 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
500g
Water
300g
Hydration
60.0%
Salt
3.6%
Yeast
0.20%
Oil
2.7%
Sauce
n/a
Cheese
300g
Dough weight
837g
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourr di farina 0500g
- waterdi acqua300 ml · 300g
- sugar1 cucchiaino di zucchero1 tsp · 4.2g
- yeastr di lievito di birra secco1g
- salt1 cucchiaio raso di sale1 tbsp · 18g
- oil1 cucchiaio di olio di oliva extravergine1 tbsp · 13.6g
- cheese mozzarellar di mozzarella300g
- saltsalen/a
- oilolio di oliva extraverginen/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeser di pomodori pelati300g
- over cheeser di prosciutto cotto70g
- over cheesebasilico fresco
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 60% 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 60% 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.