The Tipp
Roman-style pizza al taglio
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Why try it
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The brand’s winning formula, born near the Vatican, is based on an exceptionally digestible dough. The secret lies in using very little yeast and allowing it to mature slowly at a controlled temperature for at least 24 hours. The result is an exceptionally light pizza in teglia, soft on top with a fragrant, wonderfully crisp base.
Where to find it
