Pizza Tonda Romana

Round roman pizza (pizza tonda romana) is extremely thin and somewhat crispy, unlike neapolitan pizza which has a soft, cloud like crust.

Thinness of this pizza always achieved by use of a rolling pin.

Bake temperature is moderately high to achieve some char.  

These specimens were baked in a Gozney Roccbox using propane as fuel.  Hydration was approximately 56%. Bake temperature was approximately 370 degrees celsius. Exact bake time was not recorded.