Roman Pizza

Name: Roman Pizza
Cook time: 15 min
Ingredients: 1.5 kg Le 5 Stagioni Ciabatta Romana Flour; 900 ml Water; 10 g Dry yeast; 0 each Biga; 500 g Le 5 Stagioni Whole Wheat Mora Flour; 40 g Extra virgin olive oil; 40 g Rock salt; 0 each Tomato puree; 0 each Fior di latte mozzarella; 0 each Semolina

Vincenzo's Plate · vincenzosplate.com · 2020 · 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: 572°F)

Baker's percentages

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

Flour

3500g

Water

—

Hydration

—

Salt

1.1%

Yeast

0.34%

Oil

1.1%

Sauce

—

Cheese

—

Dough weight

3592g

Process

Bake temp

572°F / 300°C

Bake time

10-15 min

Oven

home standard

Surface

stone

Ingredients (10)

flourLe 5 Stagioni Ciabatta Romana Flour1.5 kg · 1500g
flourWater900 ml · 900g
yeastDry yeast10g
yeastBiga—
flourLe 5 Stagioni Whole Wheat Mora Flour500g
oilExtra virgin olive oil40g
saltRock salt40g
sauce tomatoTomato puree—
cheese mozzarellaFior di latte mozzarella—
flourSemolina—

Toppings (2)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheeseBasil
over cheeseRosemary

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (2)