Pizza Tonda Romana

Okay okay, pizza is an Italian specialty and the most adored one is the pizza from Naples. Soft and slightly moist in the middle. Yeah, we all know this. But have you ever heard of the Tonda Romana pizza? A super crispy, almost cracker-like pizza from Rome, which is also called Scrocchiarella. Scrocchiarella means crispy and the name is spot on, it’s sure crispy! You have to try this pizza at least once, otherwise, your life is just not complete ;).

The defining feature of the Tonda Romana, beyond its crispness and paper-thin crust, lies in its traditional topping selections and baking technique. Unlike its Neapolitan cousin, which often features a simple yet rich topping of tomato, mozzarella, basil, and olive oil, the Tonda Romana embraces a wider variety of toppings, including thinly sliced meats, a selection of cheeses beyond mozzarella, and seasonal vegetables, all aimed at complementing its crispy base. 

This pizza is not just about the ingredients but also the precision in preparation and baking, ensuring that each bite offers a harmonious blend of flavors.

The origin of the Tonda Romana

The pizza Tonda Romana originated in Rome, Italy. Born in the post-war period, it quickly became a pizza with its own very high dignity and very precise characteristics. The term ”Tonda” is used in the name to indicate that this is a round Roman pizza. In Rome, you can find many kinds of pizza, such as the pizza Romana in Teglia which is rectangular and baked in a baking tray. 

The Tonda Romana is made of a low-hydration dough that is rolled out paper thin and then baked at 250/300 °C (482/572℉). The low hydration level of the dough, the thinness of the pizza, and the relatively low oven temperature it’s baked on, are key factors for the texture of the final product. Due to the thinness of the dough, you need less dough for a pizza, so it is usual to use about 180 grams/6.33 ounces of dough for a pizza with a diameter of 30cm/12 inches. You can either roll out the dough by hand or with a rolling pin, although the roller pin will give a better result.

Traditionally, Pizza Tonda Romana was baked in wood-fired ovens, reaching high temperatures that contributed to its thin, crispy crust and unique flavor. Nowadays, while wood-fired ovens are still used for their distinctive baking qualities, electric and gas ovens have become common, especially for their convenience and ability to maintain consistent high temperatures.

Methods

Direct Method
The direct method is commonly used for Tonda Romana dough. This involves mixing all ingredients—flour, water, yeast, salt, and sometimes a small amount of oil—directly into the dough. The process is straightforward, combining and kneading all components to develop the gluten structure necessary for a good pizza base.

Cold Fermentation
Although not mandatory, cold fermentation is often employed to enhance the flavor and texture of Tonda Romana pizza dough. After the dough is mixed and kneaded using the direct method, it can be portioned and placed in the refrigerator to ferment slowly. This cold fermentation can last anywhere from 24 to 72 hours. The slow fermentation process allows for more complex flavor development and can also improve the dough’s digestibility and handling properties. When the dough is allowed to ferment in the cold, it typically results in a more tender crust with distinctive flavor nuances.

Cold fermentation isn’t strictly necessary for Tonda Romana, but many bakers and chefs choose to use it to elevate the quality of the pizza. Whether to use cold fermentation can depend on the specific characteristics desired in the final crust, such as a particular texture or flavor profile.

Tools

• Mixing bowl
• Spoon
• Kitchen scale
• Dough tray
• Rolling pin
• Pizza peel
• Pizza steel
• Dusting flour
• Oil
• Oven

In conclusion, the Tonda Romana stands as a testament to Rome’s rich culinary heritage, offering a crispy counterpoint to the more globally recognized Neapolitan pizza. For those eager to try their hand at this Roman specialty, click here if you want make pizza dough.

By Safia Abali