Impasto!

Mamma mia, let’s make dough

Thin crust pizza dough calculator

Scrocchiarella — the Roman thin crust that snaps when you fold it. The preset runs a stiff 56% hydration with a little oil, in small 140–230 g balls made to be rolled out cracker-thin.

The calculator weighs the dough, sets the yeast from your rise time and temperature, and schedules everything up to a hot 300 °C bake.

Classics made with this dough: Tonda romana

Compared with: Neapolitan · Tavern · New York

Which pizza?

Scrocchiarella — cracker-thin, rolled out, snaps when you fold it.

How much pizza?

4 beautiful pizzas
180 g

The rise

The yeast
8 h
21 °C

Here’s the dough!

8 h total
180 g per ball
720 g of pure happiness
Flour447 g
Water250 g
Salt11 g
Olive oil11 g
Yeast1 g

Just a pinch — time does the work, not the yeast. Forno at 300 °C — hotter is better!. Curious? Read the yeast guide.

The game plan

How it’s done

  1. Dissolve the yeast in the water.
  2. Add the flour, mix until no dry spots remain. Rest 20 minutes (autolyse).
  3. Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
  4. Bulk ferment, then divide into 4 × 180 g balls. Cover in a lightly oiled box.
  5. When the balls have relaxed and roughly doubled, stretch (or roll thin), top and bake.

My recipes

Nothing here yet — save your first masterpiece.

The clock is a suggestion. The dough is the boss. In bocca al lupo!