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

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