Pizza styles

Each style has its own ratios, fermentation and baking temperature.

• Pizza Napoletana

  Soft, stretchy dough with a tall, airy rim (cornicione). Baked very briefly at a very high temperature.

• Pizza Classica

  An all-round pizza for the home oven: thinner rim, crisp bottom and a little olive oil in the dough.

• Pizza Romana Tonda

  Very thin, crackly pizza with a low rim, rolled out wide.

• Teglia alla Romana

  Roman pan pizza with very high hydration: a light, open crumb and a crisp bottom.

• Pizza Siciliana

  Thick, fluffy pan pizza with a crisp, olive-oily bottom.

• Focaccia

  Fluffy flatbread baked in a pan, with its signature dimples, olive oil and salt.

• Gluten-free pizza

  Pizza made with a ready-made gluten-free blend: a loose batter-like dough spread on parchment, no kneading, for people with celiac disease.