Roman tonda pizza dough calculator
Scrocchiarella-crisp Roman rounds: 56% hydration, a little oil, tiny yeast dose and a cold ferment — per 180 g ball.
4 × 180 g · 56% hydration
Type how much flour you have — the portion weight recalculates.
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, obedient 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.
Roll it — really
This is the one Italian style where the rolling pin is traditional, not a crime. Roll 180 g balls to a full 30 cm, top lightly with low-moisture ingredients, and bake at 300–350 °C for 3–4 minutes until crisp enough to crack.
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. Trust the 0.15% — it is the published, verified dose for this plan.