TONDA ROMANA

A pasta style reminiscent of New York-style pizza. Baked at a lower temperature for longer, which helps the dough turn crisp, so it’s meant to be eaten by hand. Any pizza flavor can be made in this style. The price is the same as the chosen flavor. Check the availability of the dough. Dough aged for 169 hours, Neapolitan flour with 26% protein, 80% hydration; a recipe we learned from World Champion Daniele Gagliotta!