Roman Pizza al Forno
Pizza Today · pizzatoday.com · Original
Roman al taglioas labeled by the source
DietNot vegetarian: canadian bacon sliced in thin strips. Reviewed: Canadian bacon; romano; bechamel.
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: 575°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
575°F / 302°C
Bake time
10 to 12 min
Oven
home standard
Surface
stone
Ingredients (2)
- cheese otherof Romano4 oz · 113g
- sauce tomatoof béchamel or alfredo sauce3 oz · 85g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesesliced fresh mushroom5 oz · 142g
- over cheeseCanadian bacon sliced in thin strips3 oz · 85g
- over cheesefresh peas4 oz · 113g
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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