The Role of Long Fermentation in Roman Pizza
At 170 Grammi Pizzeria on Crown Street, Surry Hills, the dough that goes into every pizza is made at least two days before it is baked. That gap is not downtime. It is the most critical phase in the entire process. Long fermentation is the…
High-Hydration Pizza Dough: The Roman Method Behind the Crunch
170 Grammi on Crown Street, Surry Hills is built on one technique above all others: Roman pizza dough prepared with high hydration, long fermentation, and a method refined over 35 years by founder Luigi Esposito. The result is…
Why Roman Pizza Is Crispier, Lighter and Easier to Eat
At 170 Grammi’s Roman pizzeria in Surry Hills, every pizza starts with exactly 170 grams of dough — the precise weight that gives the restaurant its name, and the starting point for a base that’s built to be thin, crisp, and…