Super Thin Roman Style Pizza
Tonda Romana, also known as Scrocchiarella, is a Roman-style pizza known for its ultra-thin, crispy crust. This recipe yields a delicate, crunchy base perfect for light toppings.
Roman thin-crust guide
Tonda Romana is built around a very thin, crisp base rather than a puffy rim. The dough is stretched light, baked until snappy, and topped with restraint so the crust stays delicate instead of heavy.
Quantities update for pizza count and yeast type.
Dissolve the yeast (0.7g) in 100g of water, then mix in 50g of Tipo 00 flour.
Let it sit for 10 minutes to activate.
Add the remaining water (154g) to a large bowl, then stir in the yeast mixture and the remaining Tipo 00 flour (402g). Mix until all the flour is incorporated.
Add the salt (9g) and extra-virgin olive oil (5g) to the dough, then mix thoroughly until fully incorporated.
Knead the dough for 20 minutes, either by hand or using a mixer with a dough hook at low speed.
The dough should be smooth, elastic, and soft, but not sticky.
Place the dough in a lightly oiled bowl, cover it, and refrigerate for 20 hours.
Divide the dough into 4 equal portions (approximately 180g each).
To shape, gently fold the dough over itself to build surface tension, then tuck the seams underneath to form a smooth, taut ball.
Alternatively, place the dough in the palm of one hand and use the other to push it gently towards your body in a circular motion.
You can also place the dough on a lightly floured surface and roll it gently with the palm of your hand to tighten the shape.
Ensure the bottom is sealed with no seam.
Place each dough ball seam-side down on a floured tray or in an oiled proofing container and cover.
Let the dough balls ferment at room temperature (20-24°C) for 4 hours.
Place a pizza stone or steel on the top rack of your home oven. Set the oven to 275°C (500°F) and let it heat for at least 45 minutes before baking.
Lightly flour your work surface and roll each dough ball very thin with a rolling pin.
Evenly distribute one tablespoon of sauce over the center of the stretched dough, spreading outward in a spiral with a spoon.
Add cheese and other desired toppings sparingly to preserve balance and ensure even baking.
Drizzle with oil if required.
Avoid overloading the pizza
The oven temperature must be 275°C (500°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.
Roman pizza is a family of styles, not one single format. Tonda Romana is the round, thin-crust branch: light in the hand, crisp at the edge, and usually topped with restraint so the base stays the main event.
Scrocchiarella points to the crisp bite that makes this pizza memorable. The dough is handled thin, often with a rolling pin, so it bakes into a delicate crunch rather than a soft, puffy rim.
Pizza al taglio is baked in rectangular trays and cut by the slice. Tonda Romana stays round and individual, with a thinner base and a shorter path from stretching to eating.
Neapolitan pizza celebrates a soft center and airy cornicione. Tonda Romana goes the other way: lower dough weight, a flatter profile, and a crisp finish across the base.
For home ovens, a preheated stone or steel helps. Bake around 250-300 C, keep toppings light, and use a 24-72 h cold fermentation when you want more flavor without losing the crisp structure.
Tonda Romana uses a lean Roman-style pizza dough designed to stretch thin and bake crisp. It is different from a high-rim Neapolitan dough because the goal is crunch and lightness across the whole base.
Hydration controls how extensible and crisp the dough becomes. For Tonda Romana, the dough needs enough water to stretch cleanly while still drying into a thin, delicate crunch during baking.
Use a fully preheated stone or steel and bake hot enough to crisp the base quickly. Light toppings help the pizza finish before the thin crust softens.
Neapolitan pizza is softer with a pronounced airy rim, while pizza al taglio is usually rectangular and baked in a pan. Tonda Romana is round, thin, crisp, and built for a lighter bite.
