Roman Pizza al Taglio Recipe
thepizzaheaven.com · 2022 · Original
Roman al taglioas labeled by the source
DietVegan. 4 ingredients checked.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 82% of the 1,480 doughs that parse.
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
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
2.6%
Yeast
0.60%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
916g
Process
Bake details not stated on the source page.
Ingredients (4)
- flourpizza flour )500g
- waterwater )400 ml · 400g
- saltfine sea salt )13g
- yeastactive dry yeast )3g
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