Roman pizza(Thin & Crispy)- what Flour?

[londonbeetle]

What flour and what formula do you guys recommend for Roman pizza(thin & crispy)?

[Yael]

Hi,

A friend of mine on a French forum posted this: https://www.lacucinaitaliana.it/storie/piatti-tipici/pizza-romana/ (you can use Google translate I guess)

[amolapizza]

Since it's an Italian product, most likely some kind of 00 flour is used.  You can have a look here for some tips & videos, it's in Italian but google translate works reasonably well (right click on the page in google chrome): https://laconfraternitadellapizza.forumfree.it/?t=71679964

They say to use a medium strength flour for the 6h TA version and a stronger (W 300) for the 24h TC/TA version.

I linked this for you already in another thread, but just to make this one a bit more complete.  The first part shows how to extend the discs without using a roller, notice that he leaves a bulge in the middle:

[Andrew t]

wow great vid. amazing demonstration of the same dough making 2 differnet results.

Thanks