If some of the terms used in this page are unknown, you are invited to read the Glossary of the terms.
The Round Roman Pizza, also known as “Scrocchiarella”, is a very thin and crispy pizza. It’s rolled out with a rolling pin and it should ‘crunch’ when bitten. It has low hydration, a bit of oil, and is baked slowly at a moderate temperature to further dry out the dough and make it crispy.
🧪 Theory
56% Hydration
2% Salt
2% EVOO
Variant 1 (6 hours):
Wheat flour type 00 or 0 medium strength
Variante 2 (24 hours):
Wheat flour type 00 or 0 high strength
Stratched really thin with a rolling pin
Dough balls 180g
👩🍳 Procedure Variant 1 (6 hours TA max 25 ℃):
- Kneading
- Puntata 1 hours at RT in an oiled container with lid
- Staglio
- Appretto 5 hours at RT in rising boxes
👩🍳 Procedure Variant 2 (24 hours CT):
- Kneading
- Puntata 1 hours at RT in an oiled container with lid
- Fermentation and maturation in mass for 19 hours at CT in an oiled container with lid
- Staglio
- Appretto 4 hours at RT in rising boxes
It cooks in a stone oven at 370 ℃ with a low flame in about 2-3 minutes.
If you are an advanced user and you don’t like that the calculator estimates the yeast for you then you can use: