Hi everyone! I usually bake Neapolitan-style pizza with a tall, airy crust. This time, however, I decided to recreate the typical Pizza Romana: thin, crispy, and rolled out with a rolling pin.
I used a 60% hydration dough, 24h fermentation, and baked it at 350º.
Toppings: Fiordilatte, Roman porchetta, potatoes with Roman pesto, and confit datterino tomatoes
Feel free to follow me on Instagram at @pizza.lovers.italia
by FraBiffyClyro