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Roma · al piatto

Thin, crisp and straight from a hot oven

Pizza romana al piatto.

Unlike the airy pizza in teglia, tonda is stretched round and thin. Two percent olive oil keeps the dough supple and supports a crisp rim.
Total time24 h
Yield4 pizzas
DifficultyIntermediate
Baking4–7 min
Start2 h warmMix, rest and fold once
Ferment18 h coldDough balls in the fridge
Bake day3–4 h warmRelax and stretch thin

Pizza dough

Your pizza.

Live from the server
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Leavening
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Splits only the flour in the final dough. Sourdough stays separate.

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Salt, yeast and sourdough flour share are based on the total flour.

Schedule

  1. Mix flour and water, then rest for 20 minutes.
  2. Work in yeast and salt, then knead in the olive oil in two additions.
  3. Stretch and fold once after 30 minutes. Divide into four dough balls after another 60 minutes.
  4. Cold-ferment the covered dough balls for about 18 hours.
  5. Let them relax at room temperature for three to four hours before baking.
  6. Preheat a baking steel or stone at the oven’s highest setting for at least 45 minutes.
  7. Stretch each dough ball from the centre outwards to about 28 cm. Do not degas the rim with a rolling pin.
  8. Top sparingly and bake as hot as possible until the base is dry and the rim is browned.

Thin dough needs heat

Tonda is not handled like tray pizza: do not press it into a pan or push its hydration very high. If it tears while stretching, the dough ball usually needs more rest. A pale base primarily means insufficient bottom heat: raise the steel or finish the pizza briefly straight on the rack.

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