After months of trial and error, we're thrilled to announce that we're ready to gather your feedback on our La Romana recipe.
For over six months I learned directly from the the masters of this style pizza, ensuring that we achieve the same level of quality, texture, and taste as you would get in Rome itself. Our process is labor-intensive, but we embrace the challenge. It requires special ingredients that we source directly from Italy, which is an essential part of our DNA. Above all, we know that consistency is key, and we are committed to putting in the hard work and love required to maintain it.
La Romana is a super light, airy, crispy, and delicious thick crust pizza, and we're proud to offer five unique topping combinations for you to choose from, each with its own distinct flavor profile. We encourage you to try them all and share your thoughts with us.
Some facts about our Romana dough
The airiness of our Pizza comes from a special, natural technique, yielding a high percentage of protein and very little sugar.
A special wheat which we import direct from Napoli, makes our pizza super light, with an airy + exceptionally crisp crust.
We use a high percentage of water and a small quantity of yeast in the pizza dough, and allow it to rest and rise for an extended period, this technique also allows the dough to stay light and have a highly digestible quality.
Serves 4-5 guests.
Red Devil buffalo basted chicken, mozzarella, chopped celery, drizzled with ranch dressing
Lite mozzarella, pomodorino, stracciatella burrata, grana padano, evoo, sea salt
Traditional pizza from Sicily, pomodoro sauce, scallions, caciocavallo cheese (imported from Godrano, Sicily) toasted breadcrumbs, evoo
'Nduja - spicy spreadable sausage from Southern Italy, pomodorino, burrata, spiced small pepperoni, grana padano, evoo, basil
Ham, ricotta, potato croquettes and 'nduja infused oil. ('Nduja - a spicy spreadable sausage from Southern Italy)