Pizza Romana Margherita
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Frozen Pizza Romana Margherita Shipped to Your Door, Three-Day Fermentation Roman Style
Size: 15x11 inches (rectangular)
Soft and crunchy at the same time. The typical recipe of the city of Rome with three days of fermentation.
✔ Home made dough made with Caputo Super Nuvola type 0 and type 1
✔ home made fresh mozzarella
✔ imported Italian pilled tomatoes San Marzano area
✔ Imported extra virgin oil
Ingredients: Tomato sauce, Mozzarella, Extra virgin olive oil, Dough made with 80% Caputo Nuvola Super Flour and 20% Caputo Type 1 Flour.
All frozen products must be placed in the freezer as soon as delivered to you. Remove the pizza from the freezer and let it sit at room temperature for 30 minutes. Preheat oven to 500F, allow pizza cook for 2.30 - 3.15 min in house oven or 2.15 - 3 min in commercial oven.
Frequently Asked Questions
What makes the Pizza Romana different from the Neapolitan Margherita?
Shape, fermentation and texture. The Pizza Romana is a 15x11 inch rectangle instead of a 12 inch round. Its dough ferments for 72 hours instead of 24, which makes it lighter and gives a crunchier rim. The Roman crust comes out crispier, while the Neapolitan Margherita has a softer, more pillowy cornicione.
Why is the dough made with two different Caputo flours?
It blends 80% Caputo Super Nuvola, a Type 0 flour that gives a light, airy dough, with 20% Caputo Type 1, a less refined flour with more bran and germ that adds flavor. The 72-hour cold fermentation lets both flours fully hydrate and develop.
How do I cook the Pizza Romana Margherita at home?
Remove the pizza from the freezer and let it sit at room temperature for 30 minutes. Preheat the oven to 500°F and place the pizza on a baking sheet or pizza stone. Bake 2:30 to 3:15 minutes in a home oven, or 2:15 to 3 minutes in a commercial oven. The crust is pre-baked, so the home oven finishes it and melts the cheese.
