Roman style

Also known as pizza in pala (paddle pizza) or pizza al metro (pizza by the meter), Roman-style pizza is baked in long rectangular strips that are sliced to order (often with scissors) and sold by weight. The medium-hydration crust is typically thin, but robust and chewy.

Best Flours for your Roman Style Pizza:
Kyrol® Premium High Gluten Flour

A long-time favorite of pizza operators, Kyrol is a premium high-gluten (14% protein) flour with the dependability and consistency needed to deliver pizza after pizza. Kyrol is used by competitors in the World Pizza Games.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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Hummer® Premium High Gluten Flour

A premium high-gluten flour that operators in the Northeast US have relied on for generations. This 14% protein flour works well for long fermentation doughs, has high absorption, and can tolerate mixing and handling.

Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max
Pack sizes:
50 lb. bag

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