Pizza Romana Tonda

Name: Pizza Romana Tonda
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g Tipo 00 Flour; 300ml Lukewarm Water; 10g Fine Sea Salt; 3g Instant Dried Yeast; 20ml Extra Virgin Olive Oil; 400g Canned Tomatoes; 250g Fresh Mozzarella, well drained and torn; 1 teaspoon Dried Oregano; Fresh Basil Leaves; Extra Virgin Olive Oil, for finishing; Semolina or Flour, for dusting

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Serves 4 590 kcal per serving Prep 25 min Cook 20 min

Ingredients

500g Tipo 00 Flour
300ml Lukewarm Water
10g Fine Sea Salt
3g Instant Dried Yeast
20ml Extra Virgin Olive Oil
400g Canned Tomatoes
250g Fresh Mozzarella, well drained and torn
1 teaspoon Dried Oregano
Fresh Basil Leaves
Extra Virgin Olive Oil, for finishing
Semolina or Flour, for dusting

Instructions

Combine the flour and yeast in a large bowl, then gradually add the water and mix until a rough dough forms.
Add the salt and olive oil and knead for 8–10 minutes until the dough is smooth and elastic.
Cover and leave to rise at room temperature for about 2 hours, or until noticeably increased in volume.
Divide the dough into four equal balls, cover, and leave to rest for another 30 minutes.
Crush the tomatoes by hand and season lightly with salt and oregano to make a simple uncooked sauce.
Preheat the oven to its highest temperature with a pizza stone or steel inside for at least 45 minutes.
On a lightly floured surface, roll one dough ball into a very thin round, approximately 28–30cm across.
Spread a thin layer of tomato sauce over the dough, leaving a narrow border around the edge.
Scatter over the well-drained mozzarella and drizzle lightly with extra virgin olive oil.
Transfer the pizza to the hot stone or steel and bake until the base is crisp and golden and the cheese has melted.
Finish with fresh basil leaves and serve immediately.
Repeat with the remaining dough and toppings.

Tips

Roll the dough much thinner than Neapolitan pizza dough—the characteristic Roman tonda should be crisp from the centre to the edge.
Drain fresh mozzarella thoroughly before topping the pizza to prevent excess moisture from softening the thin crust.
A thoroughly preheated pizza steel or stone helps create the dry, crisp base associated with Roman-style pizza.

Variations

Pizza Romana with Anchovies: Add anchovy fillets, capers, and oregano before baking.
Mushroom Version: Top with thinly sliced mushrooms and mozzarella before baking.

Storage

Pizza Romana Tonda is best served immediately while the crust is crisp. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a hot oven or dry frying pan to restore the crisp texture.