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Roman style

Also known as pizza in pala (paddle pizza) or pizza al metro (pizza by the meter), Roman-style pizza is baked in long rectangular strips that are sliced to order (often with scissors) and sold by weight. The medium-hydration crust is typically thin, but robust and chewy.

Best Flours for your Roman Style Pizza:
Primo Mulino® Neapolitan-Style Pizza Flour
Primo Mulino® Neapolitan-Style Pizza Flour

Ideal for high-heat cooking, especially wood and gas-fired ovens that have become the mainstay of many artisan pizzerias. Primo Mulino® flour creates a soft, supple dough suitable for Neapolitan-style pizza and offers great mixing tolerance, excellent water absorption, and works well with long fermentation.

Protein: 11.3-2.3% Ash: 0.40-0.55 Moisture: 14.5% max
Pack sizes: 20kg

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Keynote<sup>&reg;</sup> Strong Bakers Flour
Keynote® Strong Bakers Flour

Fresh, refrigerated, and long fermentation doughs align well with this flour, as the higher-protein attributes produce good volume for pizza crust with a clean flavour profile.

Protein: 12.3-13.3% Ash: 0.48-0.68 Moisture: 14.5% max
Pack sizes: 20kg

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Organic Strong Bakers Flour
Organic Strong Bakers Flour

An organic strong baker's flour ideal for fresh, refrigerated, and long fermentation doughs that will produce a crust with good volume and subtle flavour notes in pizza applications.

Protein: 11.5-13% Ash: 0.5-0.69 Moisture: 15% max
Pack sizes: 20kg

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Need Help Deciding? Contact an Ardent Mills Pizza Expert