Pizza Tonda Romana

Ingredients · 4 servings

• 480 gPizza dough, room temperature
• 400 gTomato, crushed
• 200 gMozzarella, drained and torn
• 20 gOlive oil
• 4 gSalt

Equipment

oven, bowl, spoon, rolling pin, baking sheet, cutting board, oven mitt, spatula, pizza cutter

Instructions

1. 1
   Gather Equipment

   Gather pizza dough, tomato, mozzarella, olive oil, salt, 2 baking sheets, rolling pin, bowl, spoon, scale, board, and oven. · 5 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Heat Oven

   Heat the oven to 250°C / 482°F with 2 baking sheets inside so the thin base meets strong heat right away. · 20 min

   What to look for: The oven is fully hot and the sheets are very hot

3. 3
   Prepare Topping

   Crush the tomato in a bowl, season with salt and 10 g olive oil, then tear the mozzarella into small pieces. · 5 min

   What to look for: Tomato looks loose but not watery and mozzarella is in small pieces

4. 4
   Roll Dough

   Roll the pizza dough into 4 very thin rounds on a lightly oiled surface, keeping the centers even and the rims small. · 8 min

   What to look for: Each round is thin, even, and easy to lift without tearing

5. 5
   Top Pizzas

   Spread tomato thinly over each round, scatter mozzarella, and drizzle the remaining olive oil without weighing down the dough. · 4 min

   What to look for: The topping is sparse and the dough still looks light

6. 6
   Bake Crisp

   Bake 2 pizzas at a time on hot sheets until each rim is crisp, the base is firm, and the mozzarella is bubbling. · 16 min

   What to look for: Edges are browned, the underside is dry, and the cheese bubbles

7. 7
   Serve Immediately

   Transfer the pizzas to a board, cut into slices, and serve hot while the Roman crust is thin, dry, and crisp. · 2 min

   What to look for: Slices hold their shape and the crust cracks lightly