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Tonda Romana Dough Recipe
Dishcrawl · dishcrawl.com · 2021 · Original
Roman tondaas labeled by the source
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Roman tonda style, 56% hydration: drier than 82% of the 1,480 doughs that parse.
Roman tonda (Rome): thin and cracker-crisp, rolled (not hand-stretched), low hydration, some oil
Tradition: 52 to 60% hydration (this recipe: 56%) · 500 to 650°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
452g
Water
254g
Hydration
56.2%
Salt
2.0%
Yeast
0.15%
Oil
1.1%
Sauce
n/a
Cheese
n/a
Dough weight
721g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourTipo 00 flour452g
- waterWater254g
- saltSalt9g
- oilExtra virgin olive oil5g
- yeastDry yeast0.7g
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Do something with it
- Scale this doughStart from 56% hydration and 2.0% 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 56% 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.
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