Learn about our unique whole wheat dough, hydrated to 80-85%, making our pizzas light and healthy.
At Roman Pie Pizza, the heart of our delicious pizzas lies in our unique dough. Crafted with care and expertise, our dough stands out not just for its taste, but for its wholesome goodness and intricate preparation.
Our dough undergoes a slow fermentation process, lasting between 72 to 100 hours. This extended fermentation not only enhances the flavor but also makes the dough easier to digest. The natural fermentation process allows the dough to develop a complex depth of flavor that sets our pizzas apart.
With a hydration level of 80-85%, our dough achieves a light, airy texture with a crisp yet tender crust. This high hydration gives the dough a unique, slightly chewy consistency that pizza lovers crave.
We use a blend of seven grains, combined with a special flour imported directly from Italy. This unique flour is so exclusive that only two places in Rome use it. The combination of these grains and the premium flour results in a rich, nutty flavor and a perfect texture that you won't find anywhere else.
The meticulous care in our dough-making process ensures that every bite of our pizza is packed with flavor, nutrition, and the perfect balance of crunch and chew. We believe that great pizza starts with great dough, crafted with quality ingredients and time-tested techniques to provide montreal with an elevated and new pizza experience.
Come taste the difference at Roman Pie Pizza, where our dough is the foundation of every slice we serve!