Dust your baking surface with some flour and place one of your dough balls on there. Sprinkle some flour on top of the dough ball and roll it paper-thin using a rolling pin or a glass bottle.
2. Add the Toppings
Since it's so thin, this pizza requires less tomato sauce and less mozzarella. If you were to flood it with sauce and cheese, it would become soggy. So add 1 tablespoon of your favorite pizza sauceand make a circular motion from the middle and out.
Grate some Pecorino Romano over the pizza and add some freshly cut mozzarella on top. We recommend using around 50-60g mozzarella per pizza.
3. Cooking the Pizza
The Tonda Romana is cooked at a slightly lower temperature to get that desired crust. We recommend around 570F (300C) for about 3 minutes.
Bon Appetit! If you liked this recipe, check out our other pizza dough recipes here.
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Jessica is the lead content creator of Dishcrawl. She has lived in Italy (Napoli) for 7 years and has since become absolutely obsessed with pizza.