Roman High-Hydration Dough (Pizza al Taglio)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipespizzaDoughromanhighHydrationalTagliovegetarianveganhalal
Nutrition (per serving)
180Calories
5 gProtein
36 gCarbs
1 gFat
0 gSugar
390 mgSalt
Ingredients
- 400 g Bread flour
- 300–320 ml Water
- 3 g Instant yeast
- 9 g + 15 g Salt + olive oil
Method
- Mix into a very wet, sticky dough. Use stretch-and-folds every 30 minutes for 2 hours instead of traditional kneading.
- Cold ferment 12–24 hours.
- Gently place into a well-oiled rectangular tray, stretch to fit, and let rise until puffy.
- Top and bake at 230–250°C until the bottom is crispy and the crumb is open and airy.
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