Re: Pizza Tonda Romana

My first stab at a Tonda. I actually made 2 of them, but the wife ate hers before I could get a picture. She says we should make this style all the time.
I read about this style here on the board, but what inspired me to try it, was we went to Piesano’s, a Florida chain, with some friends on Saturday. The 2 guys ate lasagna, which was delicious. The 2 ladies ordered individual thin crust pizzas. I took a bite, and was not impressed. The crust was super thin, crispy, and tender, but no flavor at all. I’m not sure what sauce they use, there was very little of it, and their website says they use Grande mozzarella, but again, very little. So started my quest to duplicate that style, but with some flavor, and a bit more toppings. I will say, I impressed myself. I followed the recipe here in this thread..

180 gr. dough ball
100% KAAP
55% H2O
.11% IDY
2.5% Salt
2% EVOO

I did not bulk ferment the dough. I balled it into (5) 180 gr. balls, and put it in the fridge @38 degrees for 24 hours. Took 2 of the dough balls…