A street food classic born in the capital and exported throughout Italy: the Roman Pan Pizza It is a delicious alternative to a snack or packed lunch. Its format is ideal for take-away but it is the flour that makes it so digestible and crunchy that it is a perfect snack.
And thanks to Di Marco there is now a special flour dedicated only to this pizza format: The Pan. The rice flour contained in this mix delays the drying of the product, maintaining its crunchiness for a long time even cold.
The double sourdough of rice and wheat guarantees maximum digestibility, even for processing between 6 and 72 hours. A mix of high-quality flours, perfect for obtaining a soft and honeycomb consistency, for a perfect Pizza in Teglia alla Romana.
THE CHARACTERISTICS OF FLOUR THE PAN
The person who signed its creation is here to explain the genesis of the new La Teglia flour, Mark Montuori, pizza chef and founder of Pinsa School.
“This flour, in turn, is the evolution of Pizzasnella. In this case we wanted to use a different type of wheat than the other two to improve the extensibility indicator (PL).
This choice accompanies a market trend that is currently in place such as the "narrowing" of baking trays. The most widespread format is in fact no longer the classic 60 x 40 cm gradually replaced by the new 60 x 20 cm, requiring amore extensible and malleable dough, to fit a slim silhouette.
Our pan pizza is prepared and displayed on the counter, for this reason it must also have some resistance characteristics and the ability to express the same consistency of a freshly baked pizza even when reheated after a few hours. Spelt in this case would have been counterproductive because the bran fibers maintain humidity inside so goodbye crunchiness”.
