Pizza al taglio: la Ricetta perfetta, facile e soffice (1 impasto tanti gusti)
Simona Mirto / Tavolartegusto · tavolartegusto.it · 2023 · Original
Roman al taglioinferred from the title
DietVegetarian. Not vegan: cucchiai di panna. Reviewed: panna (cream).
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
300g
Water
400g
Hydration
n/a
Salt
n/a
Yeast
1.00%
Oil
4.5%
Sauce
n/a
Cheese
100g
Dough weight
880g
Hydration above 95% is almost certainly a cups-to-grams parse error, so this dough sits out the charts.
Process
Bake temp
482°F / 250°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (9)
- flourr di farina’0 200 gr di farina manitoba300g
- waterr di acqua400g
- yeastr di lievito di birra fresco3g
- oil1 cucchiaio di olio extravergine1 tbsp · 13.6g
- saltr di sale11g
- sugar1/2 cucchiaino di zucchero1/2 tsp · 2.1g
- saltr di pomodori pelati150g
- cheese other3 cucchiai di panna3 tbsp · 100g
- salt2 zucchine freschen/a
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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