Roman tonda pizza with browned crust and fresh toppings
← All stylesDemo/default: Needs adaptation

Thin, crisp and made for sharing

Roman tonda

A crackly, thin base with restrained toppings and an edge-to-edge crunch.

Build a Roman tonda pizza
Typical size30–35 cm
Hands-on45 min
Fermentation24–48 h
Target deck300–350 °C target

Demo/default oven guidance

Needs adaptation for the starter profile

Lower heat and a longer bake are needed; calibration notes stay editable.

Generic guidance only; this public page does not read your saved equipment. Use the builder for a personal diameter and rotating-surface check, then follow your equipment manual and calibration notes.

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