Back to Pizza Roma Manual: The Complete Guide to Roman-Style Pan and Wood-Fired Pizza

Discover all the secrets of Roman pizza with the *Back to Pizza Roma* handbook, the definitive guide to making authentic pan-baked and wood-fired pizzas right in your own kitchen. 56 illustrated pages and 4 video tutorials walk you through the process from dough to baking, using a scientific approach that explains the reasoning behind each step.

Professional Dough-Mixing Techniques

The manual covers three methods of dough preparation: hand-kneading using traditional Roman pizzeria techniques, dough preparation with a stand mixer optimized for home use, and dough preparation with professional dough mixers for those who want professional-quality results. Each recipe includes precise percentages for direct and indirect doughs, with detailed proofing times for each type of preparation.

Authentic Recipes and Perfect Cooking

You’ll learn the original recipe for Roman-style pan pizza, including all its secrets, the techniques for making the dough and perfectly stretching the pizza with a peel, and the traditional combinations of Roman toppings. The guide teaches you how to bake perfectly both in your home oven—using the right temperatures and techniques for professional results—and in a professional electric oven, with specific adjustments and tips.

Exclusive Content and Troubleshooting

Four video tutorials provide step-by-step practical demonstrations: techniques for shaping pizza dough on a baking sheet, the secrets of the Roman pizza peel in detail, and common mistakes to avoid. A section dedicated to troubleshooting offers solutions to the most frequent problems. The “Back to Pizza Roma” manual is part of the same series as the “Back to Pizza Genova” manual and pairs perfectly with Ian Spampatti Type 0 W390 flour, which is ideal for pan pizza and the Roman peel.

The manual is available only in Italian.