Tonda Romana, also called Scrocchiarella in Italy, is a paper-thin crunchy pizza that just melts in your mouth. In order to get the thin crust, we use low hydration dough (around 56%).
Tonda Romana Dough Recipe
A lovely thin-crust pizza with it's origins in Rome.
- 452 g Tipo 00 flour
- 254 g Water
- 9 g Salt
- 5 g Extra virgin olive oil
- 0.7 g Dry yeast
Dissolve the yeast in 100g of the water and 50g of the flour. Let it sit for 10 minutes to activate.
Add the rest of the water to a big bowl and stir in the yeast mixture along with the rest of the flour.
Mix with a spoon until all the flour is incorporated into the water
Add salt and mix it in
Knead for 20 minutes by hand or 15 minutes in a dough mixer
Bulk ferment for 20 hours in the fridge
Shape into four balls and ferment for another 4 hours, but this time in room temperature
Making the Pizza
1. Stretch the Pizza
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 sauce and 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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