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Pizza tonda 'SCROCCHIARELLA ROMANA' nel forno di casa
Food & Nature · foodandnature.it · 2024 · Original
Roman tondaas labeled by the source
DietVegan. 5 ingredients checked.
Against 5,130 pizza recipes
Roman tonda style, 58% hydration: drier than 79% 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: 58%) · 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
440g
Water
255g
Hydration
58.0%
Salt
3.0%
Yeast
0.23%
Oil
3.0%
Sauce
n/a
Cheese
n/a
Dough weight
722g
Process
Bake details not stated on the source page.
Ingredients (5)
- flourfarina 0440g
- wateracqua255g
- yeastlievito di birra fresco1g
- saltsale13g
- oilolio extravergine d'oliva13g
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