Romana Tonda Pizza Recipe
All For Pizza · allforpizza.com · 2022 · Original
Roman tondaas labeled by the source
DietNot vegetarian: ham. Reviewed: ham; mozzarella; pecorino.
Against 5,130 pizza recipes
Roman tonda style, 66% hydration: drier than 53% of the 1,480 doughs that parse, baked at 700°F, hotter than 96% of recipes that state an oven.
Roman tonda (Rome): thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Tradition: 52 to 60% hydration (this recipe: 66%) · 500 to 650°F bake (this recipe: 700°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
270g
Water
178g
Hydration
65.8%
Salt
1.1%
Yeast
0.56%
Oil
0%
Sauce
425g
Cheese
57g
Dough weight
452g
Process
Bake temp
700°F / 371°C
Bake time
1.5 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourTipo 00 flour2 1/4 cup · 270g
- yeastinstant dry yeast1/2 tsp · 1.5g
- waterwarm water3/4 cup · 178g
- oilolive oiln/a
- saltkosher salt1/2 tsp · 3g
- sauce tomato1/2 can whole peeled tomatoes425g
- saltA pinch of saltn/a
- cheese mozzarellafresh Mozzarella1/4 cup · 28.3g
- cheese otherPecorino Toscano cheese1/4 cup · 28.3g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese2-3 slices of ham
- over cheese3-5 black olives
- over cheeseItalian herb seasoning1 tbsp · 12.5g
Keep exploring
Recipes most like this one
Nearest neighbours by dough numbers: hydration, salt, oil and sugar.
Do something with it
- Scale this doughStart from 66% hydration and 1.1% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 66% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Roman tonda group marked.
Or browse all 5130 pizza recipes.