Roman Pizza (Pizza al Taglio)
Satisfying Slice · satisfyingslice.com · 2023 · Original
Roman al taglioas labeled by the source
DietVegan. 9 ingredients checked. Reviewed: flour, water, yeast, tomatoes, artichokes.
Against 5,130 pizza recipes
Roman al taglio style, 75% hydration: wetter than 71% of the 1,480 doughs that parse, baked at 450°F, hotter than 58% 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: 75%) · 475 to 550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
318g
Water
237g
Hydration
74.7%
Salt
1.9%
Yeast
0.94%
Oil
8.5%
Sauce
123g
Cheese
n/a
Dough weight
591g
Process
Bake temp
450°F / 232°C
Bake time
7 min
Oven
home standard
Surface
stone
Cold ferment
1h
Ingredients (6)
- flourbread flour2 1/2 cup · 318g
- waterwarm water1 cup · 237g
- yeastactive dry yeast1 tsp · 3g
- saltsalt1 tsp · 6g
- oilextra virgin olive oil )6 tsp · 27g
- sauce tomatocrushed tomatoes1/2 cup · 123g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 clove fresh garlic
- over cheeseartichoke hearts3 oz · 85g
- over cheese8 basil leaves
Keep exploring
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Do something with it
- Scale this doughStart from 75% hydration and 1.9% 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 75% 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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