ROMAN
About the style: Roman-style originated in the mid-1800s and centered on a long, thin unleavened flatbread with a short fermentation process. Brushed with olive oil, sea salt, and rosemary, it was eaten for breakfast or as a snack. By the mid-1900s, bakers began producing artisanal bread with a longer fermentation process, resembling the thicker, focaccia-like pizza Romana of today: al taglio (by the rectangular slice) and tonda (whole thin-crust rounds). Unlike Neapolitan pizza, the godfather of pizzaiuolo, Roman-style pizza-making is not recognized by UNESCO as an intangible cultural heritage.
READ MORE: https://indyweek.com/food-and-drink/features/waiting-for-good-dough-pizza-triangle/
