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Roman Scrocchiarella Pizza
Unknown · anitalianinmykitchen.com · 2026 · Original
Roman Round (tonda) (asserted)
Roman Round (tonda) (Rome): thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Style norms: 52–60% hydration · 500–650°F bake (this recipe: 480°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
400g
Water
142g
Hydration
—
Salt
1.5%
Yeast
0.38%
Oil
8.5%
Sauce
123g
Cheese
57g
Dough weight
583g
Process
Bake temp
480°F / 249°C
Bake time
5-10 min
Oven
home standard
Surface
stone
Cold ferment
20h
Ingredients (10)
- flourall purpose flour2 cup · 400g
- waterluke warm water5 oz · 141.8g
- saltsalt1 tsp · 6g
- oil½ tablespoon olive oil0.5 tbsp · 6.8g
- yeast½ teaspoon active dry yeast0.5 tsp · 1.5g
- sauce tomato½-1 cup tomato puree / passata0.5 cup · 122.5g
- salt1-2 pinches salt—
- oilolive oil1 tbsp · 13.6g
- cheese mozzarella½-1 cup shredded mozzarella0.5 cup · 56.5g
- oil1-2 tablespoons olive oil1 tbsp · 13.6g
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese¼-½ teaspoon oregano0.25 tsp · 0.1g
- post bake4-5 fresh basil leaves
- over cheese1-2 sprigs rosemary and or oregano