When people start learning Roman pizza, one of the first things they discover is fermentation. And very quickly, a common assumption appears: The longer the dough ferments, the better the pizza will be. But professional pizza making is rarely that simple. Fermentation is not a countdown. It is a process in which several variables interact…
Roman pizza hydration is about balance, not chasing the highest percentage. Discover how water, flour, fermentation and technique work together to create a light, crispy pizza.
Discover what makes Roman pizza dough unique and how hydration, fermentation, flour and baking work together to create its characteristic airy crumb and crispy texture.
Learn what makes Roman pizza unique, from its history and texture to the baking style that has made it one of Italy’s most iconic pizzas.