Pizza in teglia alla romana: quali sono i passaggi e come condirla | Il Blog di Todis
Todis · todis.it · 2025 · Original
Roman al taglioas labeled by the source
DietVegan. 5 ingredients checked. Reviewed: farina, acqua, lievito, sale, olio.
Against 5,130 pizza recipes
Roman al taglio style, 80% hydration: wetter than 82% of the 1,480 doughs that parse, baked at 518°F, hotter than 92% 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: 518°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
2.4%
Yeast
0.60%
Oil
3.0%
Sauce
n/a
Cheese
n/a
Dough weight
930g
Process
Bake temp
518°F / 270°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (5)
- flourdi farina tipo 0 W300500g
- water375-400 ml di acqua fredda375 ml · 400g
- yeastdi lievito di birra fresco3g
- saltdi sale12g
- oildi olio extravergine d’oliva15g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 80% hydration and 2.4% 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.
Or browse all 5130 pizza recipes.