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Pizza Dough, Fermentation & Technique

Every 170 Grammi pizza starts with exactly 170 grams of dough — high-hydration, long-fermented, hand-rolled with a rolling pin rather than tossed. These articles cover the technique behind Roman pizza: why hydration levels matter, what fermentation does to flavour and structure, and how the method produces a base that is thin, crisp, and lighter than it looks.

Napoletana Pizza - San Marzano, Cetara Anchovies, Sicilian Capers, Gaeta Black Olives, Basil, Coratina Extra Virgin Olive Oil (No Cheese)

The Role of Long Fermentation in Roman Pizza

At 170 Grammi in 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 technique that…

Bufalina Pizza

High-Hydration Pizza Dough: The Roman Method Behind the Crunch

170 Grammi in 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 scrocchiarella — a clean,…

Burrata Pizza - San Marzano, Levoni Prosciutto San Daniele, La Stella Burrata, Basil, Coratina Extra Virgin Olive Oil

Why Roman Pizza Is Crispier, Lighter and Easier to Eat

At 170 Grammi 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 genuinely…