Roman tondamoderate
Cacio e Pepe Tonda
The Roman pasta dish reframed as pizza: pecorino, black pepper, and a thin tonda crust. Heavy grate, heavier pepper.
crispythin crustfast bakecheese-forward
Part of the Roman tonda family.
Equipment
- pizza steel
- rolling pin
Dough ingredients
Resize this dough →| Ingredient | Baker's % | Grams |
|---|---|---|
| 00 flour | 70.0% | 374 g |
| All-purpose flour | 30.0% | 160 g |
| Water | 58.0% | 310 g |
| Fine sea salt | 2.2% | 12 g |
| Instant dry yeast | 0.3% | 2 g |
| Olive oil | 4.0% | 21 g |
| Total (4 × 220 g) | 164.5% | 880 g |
Toppings (per pizza)
Steps
- Mix10 min
Combine and knead 8–10 minutes.
- Cold ferment24 h
Refrigerate 24 hours.
- Ball + final proof1 h
220 g balls; 1 hour covered.
- Roll
Roll to a 10–11 inch round.
- Top
No tomato. Brush with olive oil. Tear mozzarella sparsely. Heavy grate of pecorino. Generous coarse-ground black pepper.
- Bake4 min
600 °F steel, 3–5 minutes. Off-heat: more pecorino, more pepper, drizzle of finishing oil.