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Roman Pinsa Pizza
Unknown · anitalianinmykitchen.com · 2023 · Original
Roman Round (tonda) (aspirational)
Roman Round (tonda) (Rome): thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Style norms: 52–60% hydration (this recipe: 69%) · 500–650°F bake (this recipe: 425°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
427g
Water
296g
Hydration
69.4%
Salt
2.1%
Yeast
0.35%
Oil
11.9%
Sauce
245g
Cheese
391g
Dough weight
785g
Process
Bake temp
425°F / 218°C
Bake time
10-12 min
Oven
home standard
Surface
stone
Cold ferment
72h
Bulk
4h
Ingredients (14)
- flour+ ½ tablespoon Italian flour 0 )3 cup · 380g
- flourrice flour1.75 tbsp · 21.9g
- floursoy flour2 tbsp · 25g
- yeast½ teaspoon active dry yeast0.5 tsp · 1.5g
- saltsalt1.25 tsp · 7.5g
- oil¾ tablespoon olive oil0.75 tbsp · 10.2g
- watervery cold water1.25 cup · 296.3g
- sauce tomatotomato puree1 cup · 245g
- salt¼-½ teaspoon salt0.25 tsp · 1.5g
- oilolive oil2 tbsp · 27.2g
- cheese mozzarellalarge fresh mozzarella or firm mozzarella cheese1 cup · 250g
- salt1-2 pinches salt—
- cheese mozzarellashredded firm mozzarella1 cup · 113g
- cheese other¼ cup freshly grated parmesan cheese0.25 cup · 28.3g
Toppings (6)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese½-1 teaspoon oregano0.5 tsp · 0.3g
- post bake10 fresh basil leaves
- over cheese4-5 artichokes
- over cheeseoregano1 tsp · 0.5g
- over cheese1 clove garlic chopped
- over cheese¼-⅓ cup diced pancetta0.25 cup · 50g