Pizza al Taglio
Napo · napo.pizza · Original
Roman al taglioas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 536°F, hotter than 92% 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: 536°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
1000g
Water
800g
Hydration
80.0%
Salt
2.8%
Yeast
0.10%
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
1849g
Process
Bake temp
536°F / 280°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourTipo 00 flour1000g
- waterWater800g
- saltSea salt28g
- yeastYeast1g
- oilOlive oil20g
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- Scale this doughStart from 80% hydration and 2.8% 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.
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