Roman pizza isn’t a single style — it’s a family of techniques built around crispness, lightness and precision. Two of the most important expressions are La Tonda Romana and Scrocchiarella. They’re closely related, often confused, and sometimes even blended — but they do have clear differences.
At 170 Grammi, our Roman pizzas sit right in this space, drawing inspiration from both styles while keeping the pizza round, crisp and balanced.
What Is La Tonda Romana?
La Tonda Romana is the classic round Roman pizza. It’s instantly recognisable by its ultra-thin base and clean, dry crunch from edge to centre.
Key characteristics:
- Very thin dough
- Low to moderate hydration
- Rolled or pressed flat
- Crisp, almost cracker-like texture
- Minimal chew, maximum snap
La Tonda Romana is all about precision and restraint. There’s nowhere to hide — if the dough isn’t right, the pizza won’t work. When done properly, it delivers a clean bite, sharp flavours and a satisfying crunch that never feels heavy.
👉 What defines Roman pizza → What Is Roman Pizza?
👉 Explore our Roman-style pizzas → Dine-in Menu
What Is Scrocchiarella?
Scrocchiarella takes its name from the Italian verb scrocchiare — to crunch. It refers less to shape and more to texture, achieved through higher hydration dough and longer fermentation.
Key characteristics:
- Higher hydration dough
- Longer fermentation
- Slightly thicker than La Tonda
- Open, airy crumb
- Loud, pronounced crunch
Scrocchiarella pizzas are still crisp, but the crunch is different — airier, more dramatic, and layered, rather than flat and dry. The interior structure is more open, creating contrast between the crisp exterior and the soft, airy inside.
Roman Pizza vs Neapolitan Pizza: Key Differences
| Feature | La Tonda Romana | Scrocchiarella |
|---|---|---|
| Shape | Round | Round |
| Dough Thickness | Ultra-thin | Thin but slightly thicker |
| Hydration | Lower | Higher |
| Texture | Flat, crisp, snappy | Airy, crunchy, layered |
| Interior Crumb | Tight | Open and aerated |
| Bite | Sharp and clean | Crunchy with light chew |
It’s Not Either–Or
In practice, modern Roman pizza often blends both approaches.
Many contemporary Roman pizzerias aim for:
- The thinness and structure of La Tonda Romana
- The hydration and fermentation benefits of Scrocchiarella
This hybrid approach delivers pizzas that are:
- Crisp without being dry
- Light without being fragile
- Structured enough to hold toppings
- Airy enough to feel satisfying
That balance is where Roman pizza really shines.
Where 170 Grammi Fits
At 170 Grammi, our Roman pizzas are:
- Round, not rectangular
- Crisp and structured, like La Tonda
- Fermented and hydrated, inspired by Scrocchiarella
The goal isn’t to chase labels — it’s to deliver the best possible texture, flavour clarity and digestibility, slice after slice.
👉 Why texture is central to our pizza → Our Philosophy
👉 Order Roman pizza online → Order Online
Which Style Should You Choose?
If you love:
- Ultra-thin bases
- Sharp crunch
- Clean, precise bites
You’ll gravitate toward La Tonda Romana.
If you love:
- Louder crunch
- Airier interiors
- Slightly more chew
You’ll prefer Scrocchiarella-style dough.
Or — like many Roman pizza lovers — you’ll want the best of both.
Final Thoughts
La Tonda Romana and Scrocchiarella aren’t rivals. They’re two expressions of the same Roman philosophy: texture first, flavour clarity, and lightness over excess.
Understanding the difference helps you appreciate Roman pizza not as a variation of Neapolitan — but as its own craft, with its own rules.
Frequently Asked Questions
La Tonda Romana is a traditional round Roman pizza known for its ultra-thin base and crisp, snap-like texture from edge to centre. It’s typically flatter and drier than other Roman styles.
Scrocchiarella is a Roman pizza style defined by its pronounced crunch and airy interior, achieved through higher hydration dough and longer fermentation. The name comes from the Italian word scrocchiare, meaning “to crunch”.
No. While both are Roman pizza styles and both are round, La Tonda Romana is thinner and flatter, while Scrocchiarella is slightly thicker with a more open, airy crumb and a louder crunch.
La Tonda Romana is generally thinner. It’s designed to be crisp and flat with minimal interior crumb.
Both are crunchy, but in different ways.
- La Tonda Romana has a sharp, clean snap
- Scrocchiarella has a louder, layered crunch with more air inside
Yes. Scrocchiarella typically uses higher hydration dough, which contributes to its airy structure and dramatic crunch.
Digestibility depends on fermentation, hydration and portion size. Many people find long-fermented, higher-hydration dough, like Scrocchiarella, feels lighter — but this varies from person to person.
170 Grammi serves round Roman pizza inspired by both La Tonda Romana and Scrocchiarella, balancing thinness, crunch and fermentation for optimal texture and flavour.
Choose La Tonda Romana if you love ultra-thin, crisp bases and clean bites. Choose Scrocchiarella if you prefer a louder crunch and a slightly airier interior — or enjoy a modern balance of both.