Pizza rossa (croccante e sottile) come quella del fornaio!
Simona Mirto / Tavolartegusto · tavolartegusto.it · 2024 · Original
Roman al taglioas labeled by the source
DietVegan. 11 ingredients checked. Reviewed: flour, water, yeast, passata, oil.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 392°F, hotter than 16% 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: 80%) · 475 to 550°F bake (this recipe: 392°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
400g
Hydration
80.0%
Salt
2.2%
Yeast
0.60%
Oil
2.7%
Sauce
700g
Cheese
n/a
Dough weight
930g
Process
Bake temp
392°F / 200°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (10)
- flourr di farina’0300g
- flourr di farina manitoba200g
- waterr di acqua400g
- yeastr di lievito di birra fresco oppure 13g
- oil1 cucchiaio di olio extravergine1 tbsp · 13.6g
- saltr di sale11g
- sugar1/2 cucchiaino di zucchero1/2 tsp · 2.1g
- sauce tomator di passata di pomodoro di ottima qualità700g
- oilolio extraverginen/a
- saltsalen/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseorigano secco
Keep exploring
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Do something with it
- Scale this doughStart from 80% hydration and 2.2% 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 80% 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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