Pizza Romana Tonda

Ultra-thin, crackly Roman round pizza (tonda) with a light, crisp bite—perfect for simple, high‑quality toppings.

Pizza Romana Tonda

Ingredients

  • 500 g water
  • 1000 g bread flour
  • 200 g sourdough starter (or 4 g instant yeast)
  • 30 g salt
  • 50 g olive oil

Method

  1. Mix all ingredients in a stand mixer 5–7 minutes, until no dry flour remains.
  2. Cover and rest 20 minutes.
  3. Mix on low until the dough is smooth and shiny, about 15 minutes.
  4. Cover and rest 20 minutes.
  5. Divide into 8 balls (~220 g each). Place on a pan or proofing box; cover and rest 2 hours, or refrigerate overnight.
  6. Roll to a 12-inch round. Top as desired and bake at 650° F until crisp.
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