Pizza dough
Romana tonda
Rome's everyday round pizza, and the opposite of the Neapolitan an hour south. A firm, oiled dough rolled flat with a pin — no rim is left, no gas is kept — then rested so it stops pulling back, and baked until it shatters.
52–62% · rolled thin · no cornicione
Where the app starts
- Hydration
- 56%usual 52–62%
- Salt
- 2.2%
- Oil
- 4%
- Dough per pizza
- 180 gusual 150–250 g
- Oven temp
- 310 °C (590 °F)usual 280–340 °C
- Bake time
- 5 min
These are the figures the app starts the style from. Yeast and timing follow your plan.
Plan the dough in the app
Pick a day and a time, a pizza style and how many. pizza all time lays out the whole plan — when to mix, when the dough goes into the fridge and out again, when it is ready — with a time on every step and an alarm on the ones you choose.
