All styles
Rome
Roman (Tonda)
Cracker-thin, shatteringly crisp.
Hydration
55-58%
Bake
3-5 min @ 320°C
Region
Rome
History
The Roman counterpoint to Naples — flat, oil-enriched, and precise.
Dough
Lower hydration with oil. Sometimes rested with malt.
Method
Rolled paper-thin with a pin. Baked hot and short on stone.