Pizza Romana Tonda

Very thin, crackly pizza with a low rim, rolled out wide.

Hydration: 50–62%
Salt: 22 g per kg of flour
Olive oil: 40 g per kg of flour
Ball weight: 158 g
Fermentation: about 24 h, 20 h of it in the fridge
Baking in a home oven: highest setting, usually 250–290°C (480–555°F), 4–8 min; In a gas or wood-fired oven: about 300–350°C (570–660°F), 2–4 min

These values are a starting point — in the calculator you'll adjust them to your flour and kitchen.

Recipe for 4 pizzas

Dough for 4 pizzas, baked in a home oven. Set a different number of pizzas, your oven and the bake time in the calculator.

Mix the dough. Combine the ingredients and knead until the dough is smooth. Next step in about 1 h 20 min.
Divide and shape. Divide the dough into portions and shape them into balls (or move it into the pan).
Into the fridge. Cover the dough and put it in the fridge. Next step in about 20 h.
Out of the fridge. Take the dough out so it can warm up and finish rising. Next step in about 2 h.
Preheat the oven. Turn the oven to the highest setting with a pizza stone or steel inside. Next step in about 1 h.
Bake. Stretch the dough, add the toppings and bake. Values for a home oven: highest setting, usually 250–290°C (480–555°F), 4–8 min.

Yes — pizzas up to about 30 cm (12 in)

Stone at about 300–330°C (570–625°F), about 4–6 min

Roll the dough to about 28–30 cm (11–12 in) so it fits on the stone. Thin dough burns easily — watch the bottom from the third minute.