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)
Shatteringly crisp, rolling-pin stretched Roman round with zero raised rim
Classic Pizza Tonda Romana, or "Scrocchiarella"—named for its distinctively loud, shattering crunch. Rolled paper-thin with a rolling pin to expel large air pockets, baking into an ultra-rigid, wafer-thin disc with delicate surface blisters and virtually zero raised rim.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
4
Dough per pizza--
Total dough--
Pie area--
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 |
Water Temp & Climate Assistant (DDT)Calculate ➔
Desired Dough Temperature (DDT) targets 75°F for consistent fermentation. Enter your room temperature to calculate your target water temperature.
Target Water Temp70°F
Standard kitchen (70°F) — Standard fermentation rate.
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.
NOTE: Always shred cheese from a whole block. Pre-shredded bagged cheese is coated in cellulose starches that inhibit melting and scorch into bitter specks.
Home Oven Settings
Home OvenFormulated specifically for standard home ovens (maximum 550°F) on preheated baking steel or in a pan.
Temperature550°F
Bake Time3.5-4 min
SurfacePreheated Baking Steel
Preheat baking steel at 550°F for 60 minutes. Slide rolled paper-thin dough directly onto hot steel; bake for 3.5 to 4 minutes until shatteringly crisp with rigid undercarriage.
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
- Place dough ball on a generous bed of semolina rimacinata.
- Roll out with a rolling pin from the center outward, flipping and rotating frequently until evenly paper-thin (about 12 inches diameter) with no raised outer 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 preheated baking stone or steel in a home oven.
- 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.