Impasto per pizza integrale metodo Bonci
Ricette Vegolose · ricettevegolose.com · 2018 · Original
Roman al taglioas labeled by the source
DietVegan. 6 ingredients checked. Reviewed: flour, yeast, sugar, salt, water.
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
350g
Water
n/a
Hydration
n/a
Salt
1.7%
Yeast
2.29%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
368g
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 (6)
- flourmi farina300g
- flourmi farina )25g
- yeastmi lievito )8g
- sugar1 cucchiaino zucchero )1 tsp · 4.2g
- salt1 cucchiaino sale1 tsp · 6g
- waterq.b. acquan/a
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 al taglio group marked.
Or browse all 5130 pizza recipes.