Pizza Classica is perhaps the most popular Italian dish, which is reaping success all over the world. One of the main factors that has made pizza the most popular meal for both young and old is the option to prepare it easily and in different versions.

What is special about its preparation is that its dough is made from 55-60% water. The way the dough is kneaded can be direct or indirect, depending on the style of the pizza master and the restaurant where it is made.

You may like to eat pizza, but if you have not experienced the unique taste of Pizza alla Romana, you have definitely missed an important part of this culinary art. Many different styles of pizza making have developed in Italy, but some of them have deservedly gained great popularity and the product of one of these styles is Pizza alla Romana.

What is special about its preparation is that its dough is made of 80% water. Approximately 800-900 ml of water is added to one kilogram of flour. Thus, the dough becomes very moist, but after baking it, the crust is airy, light and fragrant. The pizza is baked at 300°C on a stone in a furnace. The preparation of this type of pizza is quite a complex and slow process, which, however, gives amazing results.