Teglia Romana
Soft and honeycomb.
La Teglia
The format designed for
a practical and fast service
Pizza in Teglia,
all the taste of Rome
in one bite
very crunchy
Essential characteristics of Pizza alla Romana are its crispiness and the presence of a thinner, almost non-existent, edge compared to its Neapolitan “rival”.
Tasty with every bite, for an unparalleled crunch, the Roman in a pan expresses its versatility in take-away sales. Large and portionable, it lasts a long time even at the counter, does not soak and remains delicious.
How can you prepare it?
Flour Di Marco
La Teglia
High hydration, ideal for long leavening.
Create a dough with maximum yield, without waste.
DETAILS:
Mix of soft wheat type “0”, rice, soya and dried wheat sourdough, ensures greater water absorption. For long leavening doughs (24-120 hours), is 100% plant based.
Do you want to see them all?
Go to the flour page
Discover the other flours for pizza!
La Pala
La Tonda
Also try the
Ready-made Pinsa Crust!
Ready-made Pinsa Crust!
All the flavour of Pinsa in Teglia, in the sliced format.
The mix of flours based on wheat, rice and soy with sourdough, low in fat and sugar, remains light and digestible and, in the practical pan version, is suitable for sale at the counter or take-away.
FLOURS
For those who know the gestures and
the rhythms of a perfect dough.
Do you own a pizzeria,
pinseria, or a restaurant?
We have the right flour for you!
Do you own a restaurant,
a diner, or do you run a street food?
We have the right Pinsa base for you!
PINSA CRUSTS
For those who focus on condiments
and a fast and efficient service.
