My Pie 2.6.4

The Taglio Alla Romana has its origins in a traditional bread recipe that has been perfected over the years by skilled bakers in Rome, Italy. The pizza dough is meticulously crafted using a special blend of flours sourced from Rome. Notably, no sugar is incorporated into the recipe, resulting in a slower fermentation process that spans 48 hours to achieve the ideal consistency for baking - a remarkable duration surpassing that of most pizza dough varieties.

The preparation of our pizzas involves a distinct baking technique. Each pizza undergoes a specialized cooking method where both the top and bottom layers are subjected to varying temperature settings within our state-of-the-art Italian pizza oven, designed to deliver exceptional results while being environmentally friendly.