Roman Vegetarian Pizza
Pizza Today · pizzatoday.com · Original
Roman tondainferred from the title
DietVegetarian. Not vegan: alfredo sauce, your favorite pizza cheese blend.
Against 5,130 pizza recipes
Roman tonda style, one of 9 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Roman tonda (Rome): thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Tradition: 52 to 60% hydration · 500 to 650°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
550°F / 288°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- sauce tomatoof Alfredo sauce6 oz · 170g
- oilolive oil3 tbsp · 40.8g
- salt½ teaspoon salt1/2 tsp · 3g
- sauce tomato2 plum tomatoes slicedn/a
- cheese otherof your favorite pizza cheese blend8 oz · 227g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesefrozen chopped spinach10 oz · 284g
- over cheese½ teaspoon granulated garlic1/2 tsp · 2.1g
- over cheesesliced black or Kalamata olives2 oz · 56.7g
- over cheese8-10 pieces of artichoke heart quarters
- over cheese1-1/2 tablespoons chopped garlic1 tbsp · 12.5g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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 tonda group marked.
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