Roma Gold pizza base (33 cm)
For those who want a thin pizza with a well-defined crust. Natural proofing and a mix of types of flour combine to make the pizza fragrant on the outside and soft on the inside.
The Pinsa Romana stands out for being crunchy on the outside and soft on the inside.
The high level of hydration of the dough (around 80%), the use of rice flour, the long proofing time and the low olive oil content combine to make this a pizza that is uniquely crispy and light.
Crunchy on the outside and soft on the inside, with a subtle crust and a delicate aroma of flour that is evocative of home-made bread.
FREQUENTLY ASKED QUESTION
What is “Sourdough”?
Sourdough is natural liquid yeast.
The job of yeast in the dough is to increase volume.
The dough expands, or rises, until it reaches a light and airy consistency, which gives the taste and aroma to pizza.
Why the 24 hours of leavening process?
It’s crucial to make a perfect pizza!
How many times have you said: I ate a pizza… now feel bloated, I’m thirsty and I cannot digest.
A good pizza does not make you feel that way.
But why does all this happen? The answer is simple: the problem is due to poor leavening or maturation.
A perfect pizza is made with long leavening (24 hours minimum) which guarantees a perfectly digestable pizza.