Happy Friday
Plus: A Tonda-Style Pizza Preview & Another Petra Flour
Pizza Friends, Good Morning. And happy Friday.
This week I had planned to write about tonda-style pizza. I made the dough, videoed and photographed the process, and made a few pizzas, too:
Tonda-style, if you are unfamiliar, is a very thin, Roman-style pizza, and it happens to be my favorite. I experienced it while in Rome several years ago, first at Da Remo and then at Ostiense, and I haven’t experienced anything like it since:
It’s thin and crisp but not cracker-like — you can fold the slices in half; the crust is pliable. The sauce on this style of pizza is spread edge to edge, and the toppings are nearly, too. The texture of these crusts inspired the recipe for the Thin-Crust Pizza Dough in Pizza Night, and next week, I will share the process in more detail. I’m sorry I couldn’t get the materials together to share this week.
See you next Friday! 👋👋🍕🍕🥗🥗
PS: You can make the Thin-Crust Pizza Dough recipe in Pizza Night with 100% all-purpose flour, and it will turn out just fine. If you feel like making it as suggested, however, you will need tipo 00 flour and semola rimacinata. Most recently in this dough, I used yet another Petra Flour, Petra Pizza Flour Tipo 00, which worked beautifully and which is a nice option for any of you out there who have been interested in trying Petra flours but have been deterred by the 27.5-lb bag.
Love pizza and salad? Find recipes, tips, and tricks in Pizza Night 🍕🍕🥗🥗🍪🍪
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Tonda-style pizza FTW!