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Straforno in Rome: Focaccia, Pizza and Burgers

Matteo Pavani and his family aimed for a different approach to pizza making when they opened Straforno in November of 2014. The pizzeria is a joint effort of Matteo, his father Alessandro, his uncle Gianluca, the technicians of the dough, and his aunt Laura, dubbed as the queen of the pastries which is strictly homemade. Straforno offers three methods of cooking pizzas: the traditional cooking on a flat surface, the stuffed focaccia and the Pizza Romana alla Brace, their registered trademark that best represents them. There are two wood-fired brick ovens in the pizzeria, one of which is used to cook the Pizza Romana alla Brace or grilled pizzas on in pans over the wood embers while the other one is used to cook traditional pizzas and stuffed focacce. The dough, after months of perfecting, is made with very little yeast, 48 hours of leavening, high hydration and a blend of flours from Di Marco mill  which is divided between wheat, soy and rice for a highly digestible resu…

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