Tonda Romana, Done Right | Stretching, Topping, and Baking with Vitangelo Recchia скачать в хорошем качестве

Tonda Romana, Done Right | Stretching, Topping, and Baking with Vitangelo Recchia

In this hands-on breakdown, our instructor Vitangelo Recchia walks you through every step of making authentic Tonda Romana pizza, from lifting the dough the right way to stretching it thin without tearing. He shows you how to control the shape, manage the air in the rim, and build a pie that bakes up light, dry, and perfectly crisp. You will learn how to: • Properly pick up a fermented dough ball • Stretch it thin while protecting structure • Top it with balance and intention • Bake it for that signature Roman crunch Tonda Romana is not just thin pizza. It is precision and discipline. Want to learn it in person? Vitangelo is teaching an upcoming Roman Pizza intensive at Pizza University. Check it out at Pizzauniversity.org and secure your seat.