The high-hydration Roman-style pizza in a pan spread in the 1980s and 1990s, thanks to the initiative of some Roman pizza chefs, who created it, taking inspiration from pre-existing bread doughs, significantly increasing its hydration and developing a specific dough and management procedure for this product.
Italian pizza arrives in America
Italian Tradition
The Roman style pizza
The high quality of the product immediately established its success and the Roman-style pizza in a pan spread rapidly throughout the area, becoming in just a few years one of the most requested and appreciated foods, also thanks to the great contribution provided by other master pizza chefs, who enriched it with elegant, very balanced and refined toppings, thus meeting the most modern tastes in terms of food.
Italian Tradition
The Roman Supplì
Suppli fried crunchy, with stringy mozzarella and to be eaten strictly with your hands. The supplì is a true Roman institution, not a simple supporting actor of pizza, but an absolute protagonist of the capital’s street food, perfect for a delicious snack, for a quick lunch or to start dinner in a pizzeria on the right foot.
Essential for a true Roman supplì is the fact that it is “on the phone”, that is, that once divided in two, the stringy mozzarella joins the broken halves as the telephone wire joins two handsets.
Our beloved rice ball with meat sauce and mozzarella was born, of course, in Rome, in the early 1800s.
Italian taste
Discover the real Roman pizza
Pizza in Teglia alla Romana is a baked product, cooked in a pan usually measuring 60 x 40 cm, which gives it a rectangular shape, the lower surface, cooked in contact in a special blue iron pan, is dry, without greasy traces and with a light and crumbly consistency, with a very small thickness and yielding to the bite.
© 2024 Pizzeria Massimo’s