Tonda Romana Dough Recipe

Step 1

Dissolve the yeast in 100g of the water and 50g of the flour. Let it sit for 10 minutes to activate.

Step 2

Add the rest of the water to a big bowl and stir in the yeast mixture along with the rest of the flour.

Step 3

Mix with a spoon until all the flour is incorporated into the water

Step 4

Add salt and olive oil and mix it in

Step 5

Knead for 20 minutes by hand or 15 minutes in a dough mixer

Step 6

Bulk ferment for 20 hours in the fridge

Step 7

Shape into four balls and ferment for another 4 hours, but this time in room temperature