{"id":3537,"date":"2025-10-30T16:34:36","date_gmt":"2025-10-30T15:34:36","guid":{"rendered":"https:\/\/www.dimarco.it\/?p=3537"},"modified":"2026-05-06T12:29:55","modified_gmt":"2026-05-06T10:29:55","slug":"round-roman-pizza","status":"publish","type":"post","link":"https:\/\/www.dimarco.it\/en\/notizie\/pizza-romana-tonda","title":{"rendered":"Round Roman pizza: the crunchiness that conquers the palate"},"content":{"rendered":"

When you think of pizza, the image is that of the classic Neapolitan one: high edge, soft and well-leavened dough.<\/strong> The world of pizza, however, is much richer and more varied, both in Italy and around the world: in Italy alone, there are dozens of local variations, from the Turin-style pan pizza (or "padellino") to the Genoese, Pisan, Marche-style pizza, and many others. <\/p>\n\n\n\n

In this article we talk about a typical specialty of the Capital, the round Roman pizza, a proposal with a unique profile that can represent a concrete differentiation opportunity for bars, pubs and restaurants. <\/strong>Thanks in part to the popularity of pinsa, round Roman pizza is making a strong comeback.<\/p>\n\n\n\n

Round Roman pizza: what it is and its distinctive features<\/h2>\n\n\n\n

Let's start with the basics and ask ourselves what Roman round pizza is. It's one of the most characteristic variations of the Roman tradition, profoundly different from its more famous Neapolitan counterpart. If Neapolitan pizza is tall, soft, and has a honeycomb structure, the Romana is thin, crispy and well cooked, with a clean bite and a pleasant crispness.<\/strong><\/p>\n\n\n\n

The origin of this pizza is linked to the popular cuisine of the post-war period<\/strong>: the search was for a product that could be easily reproduced in wood-fired pizzeria ovens, quicker to cook and less demanding to handle than the Neapolitan one. Thus a pizza rolled out with a rolling pin is born, <\/strong>A distinctive element that breaks with the tradition of hand-rolling the dough. This gives Roman pizza its iconic regular and compact shape. deliberately reducing the thickness to promote rapid and uniform cooking.<\/strong><\/p>\n\n\n\n

Consistency is another distinctive feature: crispy at the edges and dry in the center, never rubbery or soft.<\/strong> A pizza "crunchy<\/em>\u201d, designed for enhance the seasonings without being heavy<\/strong>, and to offer a different tasting experience, more snack<\/em> and contemporary.<\/p>\n\n\n\n

The dough, which we'll explore in detail in the next section, has a lower hydration level than other pizzas, carefully calibrated rising times, and a balance designed to ensure maximum performance in the oven. <\/p>\n\n\n\n

The dough for round Roman pizza<\/h2>\n\n\n\n

The traditional dough for round Roman pizza is rooted in simplicity. The basic ingredients are few: soft wheat flour (type 0 or 00), water, yeast (brewer's or natural), extra virgin olive oil, and salt. Nothing else. <\/p>\n\n\n\n

The proportions are studied for obtain a compact and resistant dough<\/strong>, with a relatively low hydration level (between 55% and 60-65%) which gives the pizza its characteristic texture and (often) requires rolling out with a rolling pin.<\/p>\n\n\n\n

Leavening plays a fundamental role, and must be well-calibrated to support a firm yet elastic dough. In the professional field, medium-long maturations are preferred. between 24 and 48 hours, with the dough left to rest in temperature-controlled cells<\/strong>This improves not only the final structure but also the digestibility of the product, an increasingly important factor in customer choice today.<\/p>\n\n\n\n

Flour for Roman round pizza: our proposal<\/h2>\n\n\n\n

Flour obviously plays a key role in defining the round Roman pizza, not only in terms of the structure of the dough but also in terms of taste and digestibility.<\/strong> If the classic version is based solely on soft wheat flour (especially type 0), today the professional market requires more performing solutions, capable of combining tradition and innovation.<\/strong><\/p>\n\n\n\n

For this reason, many operators in the sector choose professional mixes that combine different types of flour, selected to obtain the right balance between cooking resistance, resistance and fragrance when bitten<\/strong>The goal is to enhance the thinness of the dough without sacrificing a rich, distinctive flavor that stands out.<\/p>\n\n\n\n

At Di Marco, we've created a special flour mix, which we simply call La Tonda. This exclusive mix includes:<\/p>\n\n\n\n