Roman tonda pizza dough calculator
Scrocchiarella, the crisp Roman round: 56% hydration, a little oil, 180 g balls rolled thin.
Pizza tonda romana — the Roman round, known as scrocchiarella for the crackle. It is the anti-Neapolitan: rolled flat with a pin, nearly rimless, and baked until audibly crisp. A dry dough and a tiny yeast dose make that possible.
How it works
A dry, firm dough
Tipo 00 flour at just 56% hydration with 2% salt and 1% olive oil — the oil helps the stretch at such low water. The dough is firm enough to roll paper-thin without springing back.
Tiny yeast, cold rest
The verified formula uses only 0.15% dry yeast with about 20 hours cold and 4 hours at room temperature in balls. The long, cool schedule builds flavor a fast dough this thin would never have.
Rolling is traditional here
This is the one Italian style where the rolling pin is traditional. Roll 180 g balls thin (Napo gives no diameter; a plate-sized round is the norm), top lightly with low-moisture ingredients, and bake at 275 °C for about 4 minutes until crisp enough to crack.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- Napo — Tonda Romana — The followed formula (identical at dishcrawl.com): 00 flour, 56% water, 2% salt, 1% oil, 0.15% active dry yeast, 180 g balls.
- PizzaBlab — dough formulas for every pizza style — Independent cross-check: ~55% hydration, salt 2–3%, oil 1–3%.
FAQ
How is tonda romana different from Neapolitan?
Opposites: 56% vs ~62% hydration, rolled vs hand-opened, near-zero rim vs puffy cornicione, crisp vs soft. Even the ball is smaller — 180 g against 250 g for the same diameter.
Can I bake it in a home oven?
Better than most styles — the thin, dry disc tolerates lower heat. Maximum temperature on a preheated steel or stone, and give it a minute or two longer than the wood-oven timing.
Why so little yeast?
A 24-hour schedule needs very little, and an over-fermented tonda bubbles and softens instead of crisping. The 0.15% is the published, verified dose for this plan.
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