Basic pinsa dough
Giallo Zafferano · giallozafferano.com · 2026 · Original
Roman tondaas labeled by the source
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
120g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
120g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
n/a
Bake time
7 to 8 min
Oven
home standard
Surface
stone
Cold ferment
2h
Bulk
4h
Ingredients (6)
- flourPinsa flour Approx. 8 1/3 cups 8.3 cups120g
- waterWater cold 3 glassesn/a
- yeastFresh brewer's yeast 2.3 tspn/a
- oilExtra virgin olive oil 1 ½n/a
- saltFine salt 3 ¼n/a
- flourRemilled durum wheat semolina to tasten/a
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
- Scale this doughSet a flour weight and ball count and get every ingredient in grams.
- 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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