Roman Pizza in Teglia or Pizza al Taglio is a culinary product of Roman cuisine.

Pizza Romana

PIZZA . DECADENCE . MMXX

Real Roman pizza is distinguished by a crispy bottom with a soft well raised crumb with large air bubble pockets.

The dough is infused with a high percentage of water, a small amount of yeast and extended fermentation in a controlled climate.

This process allows the dough to ferment naturally resulting in a pizza that is very light, low in fat, low in calories and easy to digest with a wonderful crunchy bite.

The hydration ranges from 70% to a max of 90% and to ensure the dough will be high quality, the dough must ferment for more than 48 hours. In our case we have up to 120 hours of fermentation.