How to Make Perfect Roman Thin Crust Pizza

In this video, I’m making two classic Roman pizzas: a Tonno e Cipolla and a Cotto e Funghi, using a simple direct dough method and baking them in a regular home oven. This dough is made with Molino Signetti Classic Pizza Tipo 0 flour, which provides the strength needed for a long bake while staying thin, crisp, and easy to roll with a rolling pin. Featured Flours in The Flour Project 🍕 Episode 1 — Mulino Padano S15 Episode 2 — Molino Signetti Classic Pizza Episode 3 — Molino Pizzuti Semola Rimacinata Episode 4 — Molino Signetti Pinsa Episode 5 — Molino Pizzuti Pulcinella 📍 Flour: Brick Oven Baker https://brickovenbaker.com 🎥 Follow me: Instagram: https://instagram.com/juliansisofo 🍕 Pizza gear I use: https://pizzagoods.com Use code Julian10 to save 10% on your order. Roman Tonda Dough Yield: 3 dough balls (203g each) Ingredients: 0.5g active dry yeast 210g water 380g Molino Signetti Classic Pizza 8g salt 15g oil Method: 1. Mix all ingredients in a bowl until incorporated