Pizza is a traditional Italian food famous all over the world thanks to its versatility that allows you to bring different flavors and combinations to the table. It can be seasoned and stuffed before cooking to mix the ingredients in the oven, or "outgoing", therefore cold, using it as a base to enhance the flavors of the products that we will use to season it.
In any case, the key to a good pizza is all in the dough and from this certainty also comes La Tonda, an innovative mix of flours studied by its creators to prepare a simply perfect Roman-style Round Pizza.
THE CHARACTERISTICS OF THE ROMAN ROUND PIZZA
What makes La Tonda unique in its kind is the use of spelt flour dicoccum whole wheat which gives the dough the unmistakable aroma of ancient grains, while the double sourdough of rice and wheat guarantees the high digestibility and crunchiness that we have learned to know in all doughs made with the flour Di Marco.
With such a particular dough La Tonda enhances every seasoning, from the traditional ones to the most challenging gourmet creations. In the book Flours for Passion, (free to download here) there are some regional recipe suggestions, and we started from one of these to highlight the versatility of pizza and doughs made with Di Marco flours.
SPACE FOR IMAGINATION: THE FLAVOURS OF THE TERRITORY
La Tonda Trentino-Alto Adige for example, it is presented as a focaccia seasoned, coming out of the oven, with Asiago DOP, thinly sliced speck and honey mushrooms in oil, foods that enhance the history and tradition of the north-east: just one example of the numerous combinations of tastes and flavours that can be created because the La Tonda flour mix adapts perfectly to any context and region.
A hypothetical Sardinian version could be based on Fiore Sardo DOP goat cheese, Campidanese dried sausage and Sardinian artichokes in oil (which, with a bit of luck because they are difficult to find, can be replaced by wild cardoons in oil) and we can do the same exercise by combining a cheese, a cold cut and an oil-preserved product from any of our regions: the result will hardly be anything other than perfect.
In short, we imagined a round dance involving the most typical products of our regions to promote La Tonda and the flavours of the territory. You will find something in the book Farine per Passione but the creative freedom is maximum, with the certainty that thanks to the particular dough of La Tonda you will be able to bring to the table a crunchy, tasty and quality pizza, as per Roman tradition... and there is no stopping you.
By the way, have you already tried it in the Apulian version with capocollo from Martinafranca, caciocavallo from Noci and cardoncelli from Murgia in oil?
