Sourdough Pizza al Taglio
Maurizio Leo · theperfectloaf.com · 2021 · Original
Roman al taglioas labeled by the source
DietVegan. 10 ingredients checked. Reviewed: flour, durum, oil, water, salt, tomatoes.
Against 5,130 pizza recipes
Roman al taglio style, 69% hydration: wetter than 52% of the 1,480 doughs that parse, baked at 500°F, hotter than 80% 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: 69%) · 475 to 550°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
471g
Water
324g
Hydration
68.8%
Salt
2.5%
Yeast
n/a
Oil
2.5%
Sauce
794g
Cheese
n/a
Dough weight
902g
Process
Bake temp
500°F / 260°C
Bake time
10 to 15 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourType 00 or all-purpose flour400g
- flourdurum flour71g
- oilextra virgin olive oil12g
- waterwater324g
- salt9g sea salt9g
- yeastripe sourdough starter83g
- sauce tomatoOne 28oz. can of whole peeled tomatoes794g
- saltsalt1/2 tsp · 3g
- oilAbout 1/2 tablespoon extra virgin olive oiln/a
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseof dried oregano1/4 tsp · 0.1g
Keep exploring
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- See what hydration doesWhere 69% 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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