Thin-crust pizzas in Rome were excellent, is there any good recipes you could recommend ?
This is the style im looking for.
The round Roman style pizzas I had were very thin, crispy almost crackery but not with still a bit of crumb tenderness for fork and knife.
My guess is 00 flour or AP, lower hydration around 50-55%, 2% salt, 1% sugar 0.2% yeast, TF 0.06, 24-72 hr CF. Stretched ultra thin, maybe even rolled.
Bake hot and fast ie wood fire.