Classic Doughs - Romana Tonda
This classic Roman-style dough is rolled thin and baked hot, creating a beautifully crisp, almost cracker-like base with a light, delicate bite. Unlike softer Neapolitan styles, Romana Tonda is designed to be ultra-thin and dry, making it perfect for simple toppings that let the texture shine. In this recipe card, you’ll learn how to make an authentic Romana Tonda dough at home, achieving that signature golden crust and satisfying snap in every slice.
26 Hours
2 Minutes
2
Beginner
Ingredients
- 500 g 00 flour (or 50/50 00 + All Purpose Flour)
- 300 ml cold water
- 2 tsp (10 g) salt
- ½ tsp instant yeast
- 1 tbsp olive oil
Romana Tonda pizza is all about crunch.
Best for: A less dense pizza, crispy and crunchy
Method
1. Mix flour + yeast.
2. Add water and oil; mix until smooth.
3. Rest 15 minutes.
4. Knead briefly until tight and elastic.
5. Bulk ferment 24 hours in fridge.
6. Divide, ball, rest 2 hours room temp.
7. Roll very thin (rolling pin is traditional here).
8. Dock lightly with fork (optional).
Bake:
360-400°C Directly on the stone, 2-3 minutes
Why it works:
Lower hydration + thin rolling = signature Roman snap.
