Roman tonda (scrocchiarella) in a home oven

Dough spec

Flour

Type 00 flour

Hydration

58%

Salt

2.2%

Oil

4%

Scale this guide

Use the dough calculator with this hydration/salt/oil and a 200g ball weight for any number of pizzas. Open the full dough calculator for more control, or the fermentation schedule builder to work backwards from a target bake time using this guide’s cold fermentation approach.

Related techniques

Steps

1. MixMachine-mix to a firm, well-developed dough — this needs more gluten development than Neapolitan dough, since it has to roll thin without tearing rather than stretch.
2. Bulk fermentBulk ferment at room temperature for 2-4 hours.
3. Divide and ballDivide into 200g portions and ball tightly.
4. Final proofCold-ferment for 24-72 hours, then bring to room temperature for an hour before shaping.
5. ShapeRoll out with a pin to an even, thin round — do not hand-stretch, which would leave an uneven, Neapolitan-style soft rim this style doesn't have. Dock the surface lightly with a fork to prevent uneven bubbling.
6. TopTop with sauce and toppings suited to a thin, crisp base — this style's clean flavour is meant to let toppings stand out rather than compete with a rich crust.
7. BakeBake on a preheated steel or stone at the oven's maximum temperature for 5-8 minutes — longer than a Neapolitan bake, prioritising even crispness over the leoparded char a much shorter, hotter bake would give.
8. RestRest for a minute so the base stays crisp rather than steaming under the toppings.
9. ServeCut into wedges with a wheel cutter and serve.

Bake notes

Underbaking is the main way to lose this style's identity — a chewy result means it needed longer, not that it's simply 'less done' Neapolitan pizza.