Teglia Romana is a crispy base and soft crumb which melts in every bite. The dough is made with high water-absorbing dough, little yeast and salt, long maturation (around 72 hours) in a cold room. It is cooked for about 15 minutes at 280-330 degrees Celsius in a specialised metal tray. The romans have identified the product as the most digestible and healthiest type of pizza.
The roman bakers designed the pizza to sit at counter top for hours to bring the fragrance of all flavours to life, with a final reheat to crunch the product to perfection.