It’s easy to just say “pizza” and leave it at that, but if we add the words “Neapolitan” or “Roman” then we open a world of differences between styles. One thing they do have in common: they’re both delicious!
Here we present a dough with three ingredients: a type-0 flour, specifically 0-bio flour, which is made exclusively by grinding Bologna-variety Italian grains. The second ingredient is type-2 rye flour. Then, to give the dough some more color, we add brown malt. We blend these three ingredients to achieve a dough with 80% moisture, and let it rise for just two hours.
To show us how to make Roman pizza is Nicola Demo, a true pizza engineer, who started his career at his pizzeria in Bibione and now teaches the art of making pizza to aspiring pizzaioli in professional training courses.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
This episode of How It’s Made was produced by Agugiaro&Figna.
Event languages: IT, EN