Why High-Hydration Dough Is Key to Roman Pizza
Roman pizza is defined by texture. That texture — crisp on the outside, light and airy inside — doesn’t happen by accident. One of the most important factors behind it is high-hydration dough. At 170 Grammi, hydration isn’t a buzzword.…
International Pizza Day: Celebrating Pizza the Roman Way
Every year on 9 February, pizza lovers around the world celebrate International Pizza Day — a global excuse to honour one of Italy’s greatest culinary gifts. From classic neighbourhood pizzerias in Italy to modern restaurants around the…
Why Roman Pizza Is Crispier, Lighter and Easier to Digest
Not all pizza is meant to feel the same after you eat it. Some styles are soft and filling. Others are rich and indulgent. Roman pizza is designed to be light, crisp and balanced — delivering flavour without heaviness, and texture without…
La Tonda Romana vs Scrocchiarella: What’s the Difference?
Roman pizza isn’t a single style — it’s a family of techniques built around crispness, lightness and precision. Two of the most important expressions are La Tonda Romana and Scrocchiarella. They’re closely related, often confused, and…
What Is Roman Pizza? How La Tonda Romana Differs from Neapolitan Pizza
Italian pizza isn’t one single tradition — it’s a collection of regional styles, each shaped by local culture, ingredients and eating habits. Two of the most talked-about styles today are Roman pizza and Neapolitan pizza. While both are…
170 Grammi: Our Opening Story & Media Recognition
170 Grammi: Bringing Roman Pizza to Surry Hills When 170 Grammi opened in Surry Hills, the vision was clear: introduce Sydney to Roman pizza as its own craft — distinct from Neapolitan tradition and defined by crisp texture, structured…