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

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