Roman tonda

A Roman round pizza tradition distinct from Naples's, developed independently with a much lower-hydration, rolled-out dough producing a thin, flat, crisp result, sometimes called 'scrocchiarella' (crackly) for its audible crunch.

• Thin, flat, uniformly crisp throughout — no raised, soft rim as in Neapolitan pizza
• Rolled out with a pin rather than hand-stretched, giving an even thickness
• Cooked at a lower temperature and longer time than Neapolitan pizza, favouring crispness over char

Hydration

55-62 percent of flour weight (typically 58 percent of flour weight)

Salt

2-2.5 percent of flour weight (typically 2.2 percent of flour weight)

Oil

3-6 percent of flour weight (typically 4 percent of flour weight)

Ball weight

180-220 grams (typically 200 grams)

Bulk fermentation

2-4 hours (typically 3 hours)

Ball/cold fermentation

24-72 hours (typically 48 hours)

Mixing: Machine mixed to a firm, well-developed dough

Kneading: Thorough kneading to develop enough structure for thin rolling without tearing

Shaping: Rolled out with a pin to an even, thin round

Expected crumb: Dense, minimal crumb; uniformly thin

Tolerance: The oil content and lower hydration make this dough more forgiving to handle than Neapolitan dough, though rolling requires care to keep an even thickness

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• Type 00 flourCommonly usedGenerally accepted

  A higher-W (stronger) 00 flour than Neapolitan doughs typically use, giving the lower-hydration, oil-enriched dough the structure it needs to crisp thin ('scrocchiarella') rather than puff.

• Bread flourAcceptable substituteSupported, with regional variation

  A comparably strong dough that rolls and docks well, though with a less fine crumb than 00.

• BigaCommon modern approachGenerally accepted

  Builds the extra dough strength that supports the style's lower-hydration, oil-enriched, crisp-thin ('scrocchiarella') result.

1. Roll the dough thin and even
2. Dock lightly
3. Apply toppings
4. Bake

Traditional method: Deck oven or domestic oven at a moderate-high temperature for a longer bake than Neapolitan, prioritising even crispness

• Rolling pin shapingCommonly usedGenerally accepted

  Produces the very even, thin, low-rise disc the style's crisp ('scrocchiarella') texture depends on.

  Domestic alternative: Hand stretching, for a slightly less even but still thin result.

• DockingCommonly usedGenerally accepted

  Prevents uneven bubbling, keeping the base flat and uniformly crisp.

A crackly, audibly crisp bite throughout with a clean, simple flavour that lets toppings stand out

Served whole, cut into wedges with a wheel cutter

Cut into wedges before serving · One pizza per diner is common, sometimes shared

Derived from this style’s own structural ingredient data — see the construction order & topping load guide for why order varies by style.

1. Sauce: Cooked tomato sauce
2. Hard cheese: Pecorino Romano
3. Melting cheese: Fior di latte
4. Primary topping: Anchovies

• Roman tonda (scrocchiarella) in a home oven

  Rome's other round pizza tradition — rolled flat and thin with a pin rather than hand-stretched, with no raised soft rim, baked longer and cooler than Neapolitan pizza to favour an audibly crisp ('scrocchiarella') result over char.

One of the more domestic-oven-friendly Italian round styles since it does not need extreme heat; a stone or steel still improves results

• Rolling unevenly
• Underbaking so the crust stays chewy rather than developing its signature crackle

• Similar to Neapolitan pizza

  Both are round Italian pizzas, but they differ substantially in crust structure: Neapolitan has a soft, raised rim while Roman tonda is uniformly thin and crisp.

• Crispier than Neapolitan pizza

  Roman tonda's rolled, lower-hydration dough and longer, cooler bake produce a uniformly crisp result, whereas Neapolitan pizza has a soft, pliable centre and rim.