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.
Hydratation
In the Teglia alla Romana dough, the percentage of water is up to 90% to make the final product very digestible and light.
Digestibility
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.
Crumbliness
The dough high hydration helps the product to dry slowly and obtain the right pizza dough crunchiness.