The Taglio Alla Romana was originally created from a bread recipe years ago and the quality of the pizza was improved by bakers in Rome, ITALY.
The pizza dough is made out of a special mix of flours from Rome, ITALY. There is NO SUGAR added to the recipe which makes the process slower, therefore requires 48 hours to get the dough ready for its baking stage which is longer than any other pizza dough.
The creation of our pizzas requires a different baking process. EACH PIZZA'S top and bottom parts are cooked at different temperature levels in our unique electric and environment-friendly, Italian pizza oven.