Pizza bianca: Ricetta originale romana (come quella comprata!)
Simona Mirto / Tavolartegusto · tavolartegusto.it · 2020 · Original
Roman tondainferred from the title
DietVegan. 7 ingredients checked. Reviewed: flour, water, yeast, salt, oil.
Against 5,130 pizza recipes
Roman tonda style, one of 9 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Roman tonda (Rome): thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Tradition: 52 to 60% hydration · 500 to 650°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
200g
Water
250g
Hydration
n/a
Salt
1.5%
Yeast
2.50%
Oil
7.5%
Sauce
n/a
Cheese
n/a
Dough weight
473g
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 (7)
- flourr di farina 0 per pane e pizze150g
- waterr di acqua250g
- saltr di sale3g
- yeastr di lievito di birra fresco3g
- oilr di olio extravergine15g
- oilolio extravergine d’olivan/a
- saltqualche chicco di sale grosson/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 tonda group marked.
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