8m
- Combine medium-strength flour (W300), 55% water, 2% salt, and 0.11% IDY in mixer bowl.
- Mix on low speed until a cohesive mass forms.
- Slowly stream in 2% olive oil and knead for 6 to 8 minutes until smooth and supple.
Roman Thin (Tonda Romana)
Ultra-thin, rolling-pin stretched, shatteringly crisp Roman round
Traditional Pizza Tonda Romana (Scrocchiarella). Built with a 55% hydration dough enriched with olive oil via the delayed oil method, cold fermented for 24 hours, and rolled paper-thin with a rolling pin (mattarello) on semolina rimacinata. Baked at 550°F–575°F for 3.5 to 4 minutes to achieve its signature rigid, shatteringly crisp bite with zero raised cornicione.
Calculator
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4
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Tipo 00 Flour | 100% | ||
| Water | 55.0% | ||
| Olive Oil | 2.0% | ||
| Fine Sea Salt | 2.0% | ||
| IDY | 0.11% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Crushed San Marzano Tomatoes | 0.600 | ||
| Low-Moisture Mozzarella / Fior di Latte | 0.800 | ||
| Pecorino Romano / Parmigiano | 0.120 | ||
| Meats & Veggies (Tavern Cut) | 0.400 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature565°F
Bake Time3.5-4 min
SurfacePreheated Baking Steel or Stone
Bake at 535°F–575°F (280°C–300°C) directly on preheated baking steel for 3.5 to 4 minutes until crust is rigid, blistered, and cracker-crisp (scrocchiarella). Slice into wedges or party squares.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
24h
Transfer bulk dough into an oiled container, seal tightly, and cold ferment in the refrigerator (36°F–38°F) for 24 hours.
4h
- Divide cold bulk dough into 180g portions.
- Round tightly into smooth balls.
- Proof at room temperature for strictly 3 to 4 hours (do not exceed 4 hours to prevent gluten degradation).
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Dust bench heavily with semolina rimacinata.
- Flatten the 180g dough ball and roll paper-thin with a rolling pin (mattarello) to a 12-inch (30cm) disc with no raised rim.
- Spread crushed seasoned tomatoes edge-to-edge, leaving almost zero rim.
- Scatter shredded mozzarella, toppings, and a dust of Pecorino Romano.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
4m
- Slide directly onto a 550°F (maximum home oven temperature) or 575°F (outdoor pizza oven) preheated baking stone or steel.
- Bake for 3.5 to 4 minutes until bottom is golden and rigid with a shatteringly crisp scrocchiarella crunch.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment24h
Cold Ferment24h
Final Proof3-4h
24 hours bulk cold ferment in refrigerator. Divide into 180g balls and proof at room temperature for strictly 3 to 4 hours maximum before rolling out.