06/09/2026
What makes Roman pizza truly Roman?
It’s more than high hydration, long fermentation and crispy, airy crusts. According to master pizzaiolo Vitangelo Recchia, Roman pizza’s story begins centuries before social media trends, with a tradition built on flour science, technique and the innovators who transformed it into a global style.
In this deep dive, Recchia, USPT Culinary Coach and owner of Bella Napoli Pizzeria & Restaurant traces Roman pizza from the streets of Trastevere to the Campionato Mondiale della Pizza stage, breaking down everything from W-index flour strength and cold fermentation to the pioneers who shaped modern Roman pizza.
If you've ever wondered why some Roman doughs soar while others collapse, or what separates a good Roman pizza from a great one, this is a must-read.
🍕 Learn the history.
🍕 Understand the science.
🍕 Elevate your dough game.
By Vitangelo Recchia Roman pizza didn’t begin with a trend. It began with a stone, a fire and a flatbread. If you want to understand what it truly is, you need to understand where it came from before you can understand where it’s going. I know this because I lived it. In 2006, I studied
