The evolution of roman pizza in teglia not only follows these days habits and lifestyles but also takes care of digeribility and the quality of the final product.


In the Teglia alla Romana dough, the percentage of water is up to 90% to make the final product very digestible and light.


Low amount of yeast, right rising and maturation techniques make Teglia alla Romana extremely digestible and fragrant.

Large Bubbles

The right production and Teglia Romana lead to the creation of developed and pronounced large bubbles crumb in the mixture during the baking process.


The dough high hydration helps the product to dry slowly and obtain the right pizza dough crunchiness.

Find out the history and evolution of the Roman Pizza in Teglia


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