Rome


I was recently in Italy for the World Pizza Championships. We flew into Rome and took my teammates to several Roman pizzerias. In the Pizza Bible and at most of my locations my Roman is thin and cooked directly on the stone in my Italian ovens not in a pan. My Sicilians are cooked in a pan and are similar to a Roman style pan pizza just shorter. We sometimes do long pan style Romans at Slice House in North Beach which we don't do at other locations. As we toured one of our first stops was Pizzarium. Boncis pizzas are great but the lack of salt in his dough has always been an issue. All of my teamates agreed. Here are some pics below. Even with salty ingredients the high hydration dilutes the salt. Look for my other post called World Pizza Championships when I compete with my Pizza in Pala and it goes back to something I said in this post

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Tony Gemignani admin
posted about 2 years ago

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