Pizza al mattarello: la pizza romana per eccellenza secondo Luca Pezzetta di Clementina

Very thin, crunchy and with a burnt edge, the rolling pin pizza is the Roman pizza par excellence. Luca Pezzetta, in his pizzeria Clementina in Fiumicino, carries on this ancient tradition with modern baking techniques and great attention to raw materials, giving life to original and gastronomic Roman pizzas in a contemporary way, just like his Marinara. In collaboration with Koppert Cress https://www.koppertcress.com INGREDIENTS (23 Roman pizzas) For the pre-dough (12 hours) Flour 1 kg Water 600 g Sourdough 200 g For refreshments (12 hours): Water 600 g Weak flour 1 kg Salt 40 g EVO oil 30 g Brewer's yeast 5 g Malt 5 g Watch all the videos of the master pizza chefs on ItaliaSquisita:    • I Maestri della Pizza/Masters of Pizza   Visit: http://italiasquisita.net/ Shop: https://shop.vertical.it/ Follow us on:   / 147031685608     / italiasquisita     / italiasquisita   Contact us: [email protected]