Pizza Romana


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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.

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Start Up Leon (Mexico)
Start Up Leon (Mexico)
Start Up Leon (Mexico)

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Calle Ponzano 93 #11
Madrid