Roman Pizza al Taglio Recipe

Name: Roman Pizza al Taglio Recipe
Cook time: 12 min
Ingredients: 500 g pizza flour ); 400 ml water ); 13 g fine sea salt ); 3 g active dry yeast )

Unknown · thepizzaheaven.com · 2022 · Original

Roman al taglio / alla pala (asserted)

Roman al taglio / alla pala (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan

Style norms: 75–90% hydration · 475–550°F bake (this recipe: 525°F)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

900g

Water

—

Hydration

—

Salt

1.4%

Yeast

0.33%

Oil

—

Sauce

—

Cheese

—

Dough weight

916g

Process

Bake temp

525°F / 274°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (4)

flourpizza flour )500g
flourwater )400 ml · 400g
saltfine sea salt )13g
yeastactive dry yeast )3g

Pizza Lab

Baker's percentages

Process

Ingredients (4)