Pizza Romana

Start Up in Rhode Island (USA)

High hydratation and highly digestible.

The Roman Pizza in Teglia or Pizza al Taglio it’s a gastronomic product of Roman cuisine.
The authentic Roman Pizza is characterized by a crispy bottom layer covered in a smooth, well raised crumb with the typical pronounced air bubbles.

The dough is characterized by a high percentage of water, very little yeast and super long fermentation at a controlled temperature, the process allows the dough to ferment naturally, making the pizza extra light, low in fat, low in calories and easy to digest with the result of a divine crunchy bite.

The hydrations of the dough are estimated from a minimum of 70% to maximum of 90% and to be of high quality the dough must ferment for more than 48 hours, in our case we have up to 120 hours of fermentation.

Start Up in Saudi Arabia
Start Up Leon (Mexico)
Start Up Leon (Mexico)
Start Up Leon (Mexico)

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Calle Ponzano 93 #11