The style of pizza that I have dedicated myself to has its origins in Rome.  

The arrival of Neapolitan pizza in the 19th century brought tomatoes, mozzarella, and new techniques to Rome. During the mid 20th century, one style of pizza that gained popularity became known as the Tonda Romana or Scrocchiarella, which translates to "crispy".  Its signature characteristics are a near paper thin crust with scorched edges.

As with most Roman pizza, our dough is fermented longer than traditional Neapolitan dough. A slow, 48-hour fermentation allows the yeast to break down the sugars in the flour, making it easy to digest. The natural sourdough yeast culture we use gives our pizza its unique flavor, lighter texture with a crispy, airy crust.