Roman Scrocchiarella Pizza
anitalianinmykitchen.com · 2026 · Original
Roman tondainferred from the title
DietVegetarian. Not vegan: shredded mozzarella.
Against 5,130 pizza recipes
Roman tonda style, one of 9 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Roman tonda (Rome): thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Tradition: 52 to 60% hydration · 500 to 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
n/a
Salt
1.5%
Yeast
0.38%
Oil
8.5%
Sauce
123g
Cheese
57g
Dough weight
583g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
480°F / 249°C
Bake time
5 to 10 min
Oven
home standard
Surface
stone
Cold ferment
20h
Ingredients (10)
- flourall purpose flour2 cup · 400g
- waterluke warm water5 oz · 142g
- saltsalt1 tsp · 6g
- oil½ tablespoon olive oil1/2 tbsp · 6.8g
- yeast½ teaspoon active dry yeast1/2 tsp · 1.5g
- sauce tomato½-1 cup tomato puree / passata1/2 cup · 123g
- salt1-2 pinches saltn/a
- oilolive oil1 tbsp · 13.6g
- cheese mozzarella½-1 cup shredded mozzarella1/2 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 oregano1/4 tsp · 0.1g
- post bake4-5 fresh basil leaves
- over cheese1-2 sprigs rosemary and or oregano
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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- 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 doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Roman tonda group marked.
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