The following is list of recommended guidelines for Roman Style Pizza.
Type "00" Flour is recommended with a protein and gluten value over 15.5% and a “W” greater than 350. The flour must not contain any additives and be milled using only the best quality wheat. Flour with these characteristics is recommended for long leavening times, and for high hydration. The result will be a chewy, crunchy, and light traditional Roman pizza.
Please call us for help sourcing the right flour for you.
Italian Tomato Passata: We recommend using a tomato passata with no additional ingredients except for maybe a pinch of salt (no basil).
Please call us for help sourcing the right Passata for you.
Extra Virgin Olive Oil
We recommend a slightly aged, premium, whole milk, loaf mozzarella. Fior di latte, and buffalo mozzarella may be used as a topping after pre-bake.
Please call us for help sourcing the right Mozzarella for you.
Although your topping options are limitless, we strongly suggest using only the highest quality ingredients. Using high quality ingredients distinguishes authentic Pizza al Taglio from pizza trying to imitate the same style with inferior ingredients.
Please call us for help sourcing the right toppings for you.
We recommend fine or medium fine Sea Salt.
We recommend fine dry yeast.
