Roman tondamoderate
Roman Margherita (Tonda)
The trattoria-Roman thin round: rolled with a pin, 4-minute bake, audible crackle (scrocchiarella). The anti-Neapolitan.
crispythin crustfast bake
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)
- 70 g Crushed tomato (lightly salted)
- 60 g Fior di latte (torn, drained)
- 3 leaf Fresh basil
- 1 tsp Finishing olive oil
Steps
- Mix10 min
Combine and knead 8–10 minutes — the dough will feel firm and dry compared to Neapolitan.
- Cold ferment24 h
Refrigerate the bulk dough 24 hours.
- Ball + final proof1 h
Divide into 220 g balls; rest 1 hour covered.
- Roll
Roll each ball with a pin to a 10–11 inch round, 2 mm thick. Don't hand-stretch.
- Top
Thin layer of crushed tomato. Sparse mozzarella. Basil leaves under the cheese.
- Bake4 min
600 °F preheated steel, 3–5 minutes, until the bottom is crisp and the rim is set. Off-heat drizzle of finishing oil.