Roman Scrocchiarella Pizza Recipe – An Italian in my Kitchen

This authentic Roman scrocchiarella pizza features a long, slow rise in the refrigerator and a thin crust rolled paper thin. Lightly topped and baked hot and fast, it delivers an irresistible snap in every bite.

Roman scrocchiarella pizza, also known as tonda romana or round Roman pizza, is a simple Italian classic where the crust truly shines. The low-hydration dough is rolled thin, much like when I make my no knead pizza dough, then topped lightly so it bakes up golden and crunchy.

The texture reminds me of when I use my thin crispy focaccia as a pizza crust. There is something so satisfying about a delicate crisp in each bite. While my Roman pinza pizza has a more airy, soft interior, this round pizza is thinner and evenly crisp from edge to center.

Why I Love This Thin Crust Pizza Recipe

• The long refrigerated rise develops incredible flavor and structure, giving it that signature crackly bite Romans love.
•  A popular Roman street food often sold in bakeries, it is the kind of thin, crisp pizza you can prepare ahead and easily recreate at home.

Ingredient Notes

• Flour: All purpose flour, bread flour, or Italian 0 flour all work well. Each will give a slightly different texture, but all create a thin, crisp crust when rolled properly.
• Lukewarm water: Warm, not hot, so it gently activates the yeast without affecting it.
• Active dry yeast: Only a small amount is needed since the dough rises slowly in the refrigerator.
• Salt: Enhances the flavor of the dough and balances the toppings.
• Olive oil: Adds flavor and helps create that lightly crisp exterior.
• Red Sauce: Tomato puree, dried oregano, fresh basil, salt, and olive oil are stirred together to make a quick, simple sauce that is spread lightly onto the crust.
• Mozzarella: Freshly grated from a block melts more evenly. You can also use fresh mozzarella.

How to Make Roman Scrocchiarella Pizza

In the bowl of a stand mixer, combine the lukewarm water and yeast and let sit for 5 to 10 minutes. Stir, then add the flour, salt, and olive oil and knead with the dough hook until a smooth, compact dough forms. 

Shape the dough into a ball and place it in a lightly oiled bowl, turning it once so the top is lightly coated. Cover and refrigerate.

When ready to bake, remove the dough from the refrigerator and divide it into three balls. Cover with a clean towel and let them rest in a warm, draft free area for about 4 hours.

Using a lightly floured rolling pin, roll each ball about 1/8 inch thick.

Place the dough on a lightly oiled pizza pan, spread a thin layer of sauce over the surface, and add mozzarella.

Bake until the crust is golden and crisp.

Tips for the Best Tonda Romana Pizza

• The long, slow refrigerated rise is what gives this Roman round pizza its flavor and helps create its signature texture. Do not rush this step.
• If the dough feels too dry while kneading, add a little more water. If it feels too sticky, add just a small amount of flour. Adjust gently so the dough stays soft but manageable.
• Roll the dough very thin and do not overload it with sauce or toppings, or the base will soften.
• Bake in a fully preheated, very hot oven. The high heat helps the crust set quickly and develop proper structure.
• Serve immediately. This style of pizza is at its best right out of the oven.

Pizza Scrocchiarella Romana is all about that irresistible crunch — light, airy on the inside and perfectly crisp on the outside. Whether topped simply with olive oil and rosemary or loaded with your favorite ingredients, this Roman-style pizza proves that texture and simplicity can create something truly unforgettable.

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