Pizza Bonci, impasto per pizza 24 ore lievitazione
PizzaeFocaccia.it · pizzaefocaccia.it · 2026 · 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, one of 59 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Roman al taglio (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Tradition: 75 to 90% hydration · 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
1750g
Water
n/a
Hydration
n/a
Salt
1.1%
Yeast
0.17%
Oil
1.1%
Sauce
n/a
Cheese
n/a
Dough weight
1793g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- flourFarina di frumento “0” W260/2801 kg · 1000g
- yeastdi lievito di birra secco o 200 g di lievito naturale3g
- flourdi acqua750 ml · 750g
- saltdi sale20g
- oildi olio extravergine di oliva20 ml · 20g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Roman al taglio group marked.
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