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roman pizza

Tonda Romana Dough Recipe

A lovely thin-crust pizza with it's origins in Rome.
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Prep Time 1 d
Cook Time 1 min
Total Time 1 d 1 min
Course Pizza
Cuisine Italian
Servings 4 pizzas
Calories 420 kcal


  • 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


Calories: 420kcalCarbohydrates: 82gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 878mgPotassium: 115mgFiber: 3gSugar: 1gVitamin A: 2IUCalcium: 19mgIron: 1mg