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