Roman Pizza
Vincenzo's Plate · vincenzosplate.com · 2020 · Original
Roman al taglioas labeled by the source
DietVegetarian. Not vegan: fior di latte mozzarella.
Against 5,130 pizza recipes
Roman al taglio style, 75% hydration: wetter than 72% of the 1,480 doughs that parse, baked at 572°F, hotter than 95% 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: 75%) · 475 to 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
2000g
Water
1500g
Hydration
75.0%
Salt
2.0%
Yeast
0.60%
Oil
2.0%
Sauce
n/a
Cheese
n/a
Dough weight
3592g
Process
Bake temp
572°F / 300°C
Bake time
1 to 1.5 min
Oven
home standard
Surface
stone
Ingredients (10)
- flourLe 5 Stagioni Ciabatta Romana Flour1 1/2 kg · 1500g
- waterWater900 ml · 900g
- yeastDry yeast10g
- yeastBigan/a
- flourLe 5 Stagioni Whole Wheat Mora Flour500g
- oilExtra virgin olive oil40g
- saltRock salt40g
- sauce tomatoTomato pureen/a
- cheese mozzarellaFior di latte mozzarellan/a
- flourSemolinan/a
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseBasil
- over cheeseRosemary
Keep exploring
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Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 75% hydration and 2.0% 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 75% 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.
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