Type "00" with a high protein value and a “W” greater than 300. 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.
Italian Tomato Passata: We recommend using a tomato passata with no additional ingredients except for maybe a pinch of salt, or Canned Peeled Italian Tomatoes.
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.
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.
We recommend fine sea salt.
We recommend fine dry yeast.