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Noble Roman's Pizza Crust
Candle Lover · food.com · 2008 · 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: 500°F)
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
—
Salt
1.0%
Yeast
1.13%
Oil
6.8%
Sauce
—
Cheese
—
Dough weight
447g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Bulk
0.08333333333333333h
Ingredients (6)
- yeastdry yeast1 tsp · 3g
- waterwarm water0.5 cup · 118.5g
- oiloil1 tbsp · 13.6g
- flour1 1/2-1 3/4 cups flour1.5 cup · 300g
- saltsalt0.5 tsp · 3g
- sugarsugar0.5 tsp · 2.1g