the product dedicated to the world of Roman round pizza: let's discover together the Per Tonda Di Marco flour.
We all know pizza in its most classic shape, the round one, but there is a particular version that stands out from the well-known Neapolitan recipe: the Roman round pizza, characterised by a thinner and crispier crust.
Let's discover together the identikit of this pizza:
- it already has oil in the dough;
- the dough is rolled out until it becomes a very thin disk;
- a smaller amount of salt is used;
- the pizza is crispy from the center to the edges;
- It can be cooked in electric or gas ovens.
To make it, you need a special mix of flours, like our Per Tonda: a blend of type 0 wheat, wholemeal spelt, rice, rice sourdough and toasted wheat germ.
Specially designed to create a crunchy and digestible product, the Per Tonda mix has a hydration of 65/70% and thanks to its exclusive ingredients (whole spelt, wheat germ and rice sourdough) it guarantees a unique fragrance to the pizza.
To maintain an optimal result, the advice of the best pizza chefs is to also pay attention to the pizza toppings, avoiding for example those that are too wet. Another useful trick is to put more toppings on the edges and less in the center, so as to have a uniform crispiness on the entire surface.
Have you tried our Per Tonda mix yet? Which ingredients did you enjoy making your pizza with?
