Pizza tonda romana con la pasta di riporto | Impasto e ricetta di Cristian Zaghini

At Pizza Social Club, Rome's tradition takes center stage: let's discover the secrets of Roman round pizza! Thin, crispy, strictly crustless, and... crunchy. Born in the postwar period as a popular snack, it has now become a true culinary delicacy. Did you know that leftover dough can be the secret to a tastier and more sustainable pizza? Our technician and expert pizza chef Cristian Zaghini will guide us through the ancient technique of "leftover dough," a method that reduces waste, maximizes resources, and creates unique aromas and air bubbles. Let's discover the recipe for a perfect dough, made with Molino Grassi's premium blends: 🔹 Molino Grassi Roman Flour – 50% used for the refreshment, combined with 50% leftover dough. 🔹 The numbers for crunchiness – A dough with 80% hydration, 5% extra virgin olive oil, 2% salt, 1% cream malt, and 0.8% fresh compressed yeast. 🧀🍅 Excellent topping for the gourmet "Roma Capoccia" pizza: • Julienne mozzarella from the Euroiovine dairy in Crispano (NA): a guarantee of quality and Campania's dairy tradition to enhance the cheese's texture and flavor. • A topping with bold flavors: Porchetta, caramelized onion, 'nduja, and tomato. 🍺 Complete the experience with the perfect food pairing: • QBA California IPA: presented by Lorenzo Bossi, it's the ideal beer to pair with the crunchiness of the "Roma Capoccia." 📌 Watch the video, take notes, try the leftover dough technique, and tell us how it went in the comments! And get ready: next time, Cristian will be back with the secrets of pan pizza. 🔸 Molino Grassi: https://www.molinograssi.it/ 🔸 Euroiovine Dairy: https://www.euroiovine.com/ 🔸 QBA: https://qualitybeeracademy.it/ Roma Capoccia: it's not just a pizza, it's a "crunchy" experience to share with every bite! #PizzaTondaRomana #RomaCapoccia #CristianZaghini #MolinoGrassi #PastaDiRiporto #Euroiovine #QBA #Ferrarelle #PizzaSocialClub #PizzaLovers