Roman Scrocchiarella Pizza • light & airy with a high Cornicione

Discover All Neapolitan Pizza Roman Scrocchiarella Pizza American Style & Chicago Pan Pizza New York Style Pizza Detroit Style Pizza Pizza Margherita & Rossa Pizza Bianca (White Pizza) Contemporary Pizza (Canotto) Pinsa Romana Pizza in Teglia (Roman Pan Pizza) Sicilian Pizza (Sfincione) Pizza al Padellino (Pan Pizza) Whole Grain & Multigrain Pizza Neapolitan Calzone Pizza Fritta (Fried Pizza) Focaccia & Schiacciata Gourmet Hawaiian Pizza

Discover All ⏱ 24–48h Cold Fermentation (in the fridge) ⏱ Biga Pre-Ferment (Italian Master School) ⏱ Lievito Madre (true natural sourdough) ⏱ Paper-Thin Roman Scrocchiarella Crisp Dough ⏱ Same-Day Direct Dough (6–8 hours) ⏱ Thick American Pan Dough Base (1–2 cm in oiled pan) ⏱ 72h Long Fermentation (Maximum Digestibility) ⏱ High-Hydration Dough (75–80% Water & Autolyse) ⏱ Poolish Pre-Ferment (airy Cornicione) ⏱ Quick Pizza Dough (under 3 hours)