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Trapizzini (Homemade Roman-Style Pizza Pockets)
Unknown · seriouseats.com · 2019 · Original
roman al taglio (asserted)
Baker's percentages
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 flour1 each · 999.3g
- saltDiamond Crystal kosher salt20 each · 20g
- yeast7g instant dry yeast7 each · 7g
- waterroom temperature water800 each · 800g
- oilextra-virgin olive oil80 each · 80g
- saltCoarse sea salt0 each · 0g