Roman Pan Pizza Line

(Teglia Romana Line)

The New Evolution of the Roman-Style Pizza in Teglia (pizza in a pan – Pizza Al Taglio)

Mix of wheat, soy, and rice flour specific for Roman-style Pizza in Teglia, for an even more fragrant dough thanks to the new yeast, used in higher quantity.
Ideal for pizzerias with counter service.

  • More digestible

  • More Large bubbles

  • Crispier when cold

  • More hydrated



The new flour mix for Roman-style Pizza in Teglia with more yeast, for an even more hydrated dough
reparation time 4-48 hours

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Flours Mix

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