Oct 9 • General discussion
🍕What kind of dough do you need for the perfect pizza?
Soft, yet light. Airy, yet crispy. And most importantly — made with sourdough! That’s exactly what sets Roman pizza and focaccia apart from anything you’ve tried before.
The base is simple — flour, water, salt, sourdough. But it’s not just about the ingredients — it’s all about the technique:
💧Lots of water — high-hydration dough gives that signature lightness and those big airy holes in the crumb.
🌀A long, cold mix — this allows the gluten to develop and the crumb to become open and elastic.
🌡️Water temperature matters: if the air temperature is above 22°C, use cold water to prevent overheating the dough and slowing fermentation.
🫒Good oil — especially important for focaccia. It’s what gives the crust its texture and aroma.
⏰Fermentation — long and gentle, just like in ciabatta. No rushing allowed.
Roman pizza (also known as pinsa) — oval in shape, no edges, delightfully crispy, with a soft yet structured crumb.
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🍕What kind of dough do you need for the perfect pizza?
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