Noble Roman's Pizza Crust
Candle Lover · food.com · 2008 · Original
Roman tondainferred from the title
DietVegan. 6 ingredients checked.
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
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
300g
Water
119g
Hydration
n/a
Salt
1.0%
Yeast
1.13%
Oil
6.8%
Sauce
n/a
Cheese
n/a
Dough weight
447g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (6)
- yeastdry yeast1 tsp · 3g
- waterwarm water1/2 cup · 119g
- oiloil1 tbsp · 13.6g
- flour1 1/2-1 3/4 cups flour1 1/2 cup · 300g
- saltsalt1/2 tsp · 3g
- sugarsugar1/2 tsp · 2.1g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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