Trapizzini (Homemade Roman-Style Pizza Pockets)

Name: Trapizzini (Homemade Roman-Style Pizza Pockets)
Cook time: 12 min
Ingredients: 1 each 1kg bread flour; 20 each Diamond Crystal kosher salt; 7 each 7g instant dry yeast; 800 each room temperature water; 80 each extra-virgin olive oil; 0 each Coarse sea salt

Unknown · seriouseats.com · 2019 · Original

Roman al taglio / alla pala (asserted)

Roman al taglio / alla pala (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan

Style norms: 75–90% hydration (this recipe: 80%) · 475–550°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.

Flour

999g

Water

800g

Hydration

80.1%

Salt

2.0%

Yeast

0.70%

Oil

8.0%

Sauce

—

Cheese

—

Dough weight

1906g

Process

Bake temp

550°F / 288°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (6)

flour1kg bread flour999.3g
saltDiamond Crystal kosher salt20g
yeast7g instant dry yeast7g
waterroom temperature water800g
oilextra-virgin olive oil80g
saltCoarse sea salt—

Pizza Lab

Baker's percentages

Process

Ingredients (6)