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Roman Pizza
Unknown · vincenzosplate.com · 2023 · Original
Roman al taglio / alla pala (aspirational)
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
1932g
Water
430g
Hydration
—
Salt
1.3%
Yeast
0.44%
Oil
—
Sauce
—
Cheese
—
Dough weight
2396g
Process
Bake temp
525°F / 274°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (5)
- flourLe 5 Stagioni Ciabatta Romana Flour1 kg · 992.3g
- flourWater600 ml · 600g
- yeastDry yeast7g
- saltSalt25g
- flourSemolina Flour—
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseEVOO30g