ROMAN DOUGH – “SCROCCHIARELLA ROMANA”

The history of Roman pizza dates back centuries, when the streets of Rome were filled with street vendors offering food to passersby. The “scrocchiarella” pizza has its roots in this context, where the need for a quick and tasty meal gave birth to this delicacy.

Particularly crispy! This is the distinctive feature that most characterizes our Roman-style pizza.
A few simple ingredients — water, flour, yeast, and salt — come together to create a light, fragrant, and above all crunchy dough. Perfect for the most refined palates.

CLASSIC DOUGH

Our classic dough is inspired by the Neapolitan tradition, featuring a long fermentation process, starting with the maturation of the biga and continuing through to the final dough.
48 hours, including around 16 hours of maturation.
A pizza with an intense and harmonious flavor, reminiscent of well-baked bread. Ideal for those who prefer a bold yet melt-in-your-mouth taste.

Note:
Our doughs are made using biga,
with a fermentation time of over 48 hours.