Roman Pizza Tonda

Rome's sit-down pizza is the opposite of Naples: a low-hydration dough rolled out very thin, often with a rolling pin, and baked until the base snaps rather than folds. Romans call it tonda (round) or scrocchiarella, after the crunch. Look at this mushroom pie and you will see no puffed cornicione, just a low, thin, browned edge that runs right to the plate.