From a mixture of flours with wholemeal spelt and double sourdough of rice and wheat, the new mix was born La Tonda for Pizza Tonda alla Romana. The mix and the long processing (24-96 hours) guarantee the dough a superior crunchiness with the unmistakable scent of natural leavening and the flavor of ancient grains.
As for La Pala and La Teglia, we wanted to interview Mark Montuori, Pizza Chef and founder of Pinsa Schooll, who has put his signature on the last three Di Marco novelties and ask him directly to explain the characteristics of this novelty.
MARCO, CAN YOU EXPLAIN TO US HOW THE NEW LA TONDA FLOUR WAS CREATED?
We have chosen to remove soy from our mixes, adding to La Tonda emmerThe idea was born from the desire to pay homage to Ancient Rome, where spelt was widely used.
We chose the very variety that was used more than 2000 years ago, namely the emmer wheat, in the wholemeal version, to give the scent of ancient bread to our doughs.
Round pizza is the one that is served at the table, consumed immediately, single portion and therefore the main needs were to create a dough that was easy to handle, light in digestion but fragrant and tasty to enhance the toppings and stimulate gastric juices.
For all this it would have been sufficient to insert dried wheat sourdough but, the increase in home pizza deliveries, has also made it necessary to good resistance to the cardboard and the ability to maintain softness and crispness even after a period closed in thermal transport containers. Rice sourdough came to our rescue, allowing us to obtain results never experienced before.
And anyone who has already had the chance to taste pizza made with La Tonda can confirm it: the result is exceptional!
