Gluten-Free Pizza with Fioreglut: The Recipe We Make in Class, Tray and Double Bake
Gluten-free pizza with Caputo Fioreglut flour: 1 kg of flour, 800 g of water, yeast activated separately, two rises and a two-stage bake at 200 degrees.
Pizza: recipes and guides
2 articles about Pizza from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
Homemade Pizza Dough Recipe: The Round Pizza We Stretch by Hand in Rome
Our homemade pizza dough recipe from Rome: 00 flour, 63% hydration, 4 g of fresh yeast, a six-hour or overnight rise, stretched by hand, baked at 250 °C.