Reference
- Hydration
- 58%
- Oil
- 5%
- Load
- 9.4 h-eq
- Instant dry yeast
- 0.166%
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.23 g for a 230 g dough ball
Farine
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gLab sheet
The Roman round pizza, the scrocchiarella, is very thin and brittle from edge to edge, with no cornicione, rolled out. Hydration is 52–63%, with 3–8% oil, and it bakes 3–6 min.
Every dimension is a window, not a single number: two doughs at 60% and 62% hydration are both Neapolitan. The marker shows the typical value.
It is the pizza of Rome’s pizzerias, the opposite of the Neapolitan with its puffed rim. The word "scrocchiarella" evokes the crunch. Fornello rates it confidence B: the consensus of the Roman schools is solid, but there is no regulation.
Hydration is low (52–63%) and oil high (3–8%), for a dough easy to roll very thin. The ball is light: 150–220 g. Salt is at 2–2.8%.
Experiment
The calculator below is already set to this style, with a starting schedule. Change hydration, salt, oil or the fermentation schedule: the yeast is recalculated, and the indicator tells you whether you are still inside the style’s window.
Farine
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gEau
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gLevure
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gThis is the same calculator as on the Calculator page. Your settings stay in your browser; nothing is sent. Open the full calculator
The bake is fast but not as fierce as in Naples: 290–350 °C (555–660 °F) for 3–6 min. The aim is a dry, evenly crisp base.
Variants to try
Each variant moves one parameter inside the style’s window. The engine recalculates the yeast so the fermentation load follows the schedule. The button loads the variant into the calculator above.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.23 g for a 230 g dough ball
Low hydration: even more crunch.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.24 g for a 230 g dough ball
High hydration: a little less brittle.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.22 g for a 230 g dough ball
Oil at the top of the window: a more friable crust.
2 h at 21 °C, then 48 h in the fridge (4 °C), then 2 h proofing at 21 °C
Instant dry yeast 0.23 g for a 230 g dough ball
No cornicione, rolled out, more oil, less water, crisper.
Yes, but a cold maturation improves the flavour.
Between 28–36 cm.
Same family, or close in hydration and bake.