Tony's Trending Recipe: Fiddlehead Pinsa-style Pizza
Pizza Today · pizzatoday.com · Original
Roman tondaas labeled by the source
DietNot vegetarian: prosciutto di parma.
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 (this recipe: 525°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
340g
Water
n/a
Hydration
n/a
Salt
n/a
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
198g
Dough weight
340g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
525°F / 274°C
Bake time
8 to 10 min
Oven
home standard
Surface
stone
Ingredients (7)
- flour1 10-12 ounce high-hydrated dough ball1 oz · 340g
- cheese mozzarellawhole milk mozzarella cheese7 oz · 198g
- cheese other6-8 slices Prosciutto di Parman/a
- sugarLiquid cane sugarn/a
- saltSea saltn/a
- oilExtra virgin olive oiln/a
- cheese otherShaved Parmigianon/a
Toppings (4)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese10 thinly sliced candied Meyer lemons
- over cheese12 fiddleheads
- over cheeseFine black pepper
- over cheesePan spray
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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