The Role of Long Fermentation in Roman Pizza

Roman pizza isn’t defined by toppings.
It isn’t defined by shape.
It isn’t even defined by crunch alone.

What truly sets Roman pizza apart is time.

Long fermentation is one of the quiet foundations behind Roman pizza’s signature texture — crisp on the outside, light inside, structured without feeling heavy. At 170 Grammi, fermentation isn’t a marketing phrase. It’s a deliberate technical decision that shapes how every pizza eats.

What Does “Long Fermentation” Mean?

Fermentation is the process where yeast interacts with flour and water, slowly developing flavour, structure and internal air pockets in the dough.

In Roman pizza, fermentation typically lasts far longer than many commercial doughs. That extended time allows the dough to:

• Develop deeper flavour
• Build stronger internal structure
• Create a lighter crumb
• Improve balance and texture

Fermentation is not about making dough rise quickly — it’s about letting it evolve gradually.

👉 Why hydration and fermentation work together → Why High-Hydration Dough Is Key to Roman Pizza
👉 What defines Roman pizza overall → What Is Roman Pizza? How La Tonda Romana Differs from Neapolitan Pizza

Why Time Matters in Roman Pizza

Roman pizza is designed to be crisp, but not dense. Structured, but not stiff. That balance comes from what happens before the oven.

During long fermentation:

• Enzymes begin breaking down starches in the flour
• Gluten structure strengthens and relaxes
• Natural flavour compounds develop
• The dough becomes more extensible and workable

The result is dough that bakes evenly and creates the contrast Roman pizza is known for — a dry, crisp exterior with an airy interior.

Without enough fermentation time, Roman pizza risks being flat in flavour and heavy in texture.

Fermentation and Digestibility

One of the most common questions about Roman pizza is why it often feels lighter.

While every person experiences food differently, longer fermentation allows the dough to develop in a way that many diners describe as easier to eat. The slow breakdown of starches and proteins changes how the dough behaves both structurally and texturally.

It’s not about health claims. It’s about how the pizza feels.

👉 Why Roman pizza feels lighter overall → Why Roman Pizza Is Crispier, Lighter and Easier to Digest

The Relationship Between Fermentation and Crunch

Roman pizza is famous for its crunch — particularly in styles influenced by La Tonda Romana and Scrocchiarella.

That crunch doesn’t come from baking alone. It comes from:

• Well-developed gluten structure
• Proper hydration
• Controlled fermentation
• Careful baking

When fermentation is rushed, dough lacks internal balance. When it’s given time, moisture escapes more evenly during baking, allowing the exterior to set cleanly while the interior remains airy.

This is how Roman pizza achieves crispness without becoming dry.

👉 How Roman styles differ in structure and texture → La Tonda Romana vs Scrocchiarella: What’s the Difference?

Fermentation vs Speed

Modern food culture often prioritises speed. Roman pizza does not.

Fast-fermented dough can rise quickly, but it lacks:

• Depth of flavour
• Balanced elasticity
• Internal air structure
• Textural refinement

Long fermentation requires planning. It requires control. It requires patience. But it produces dough that behaves predictably in the oven — which is essential when crispness is the goal.

Roman pizza rewards time.

How Long Fermentation Supports Toppings

Roman pizza toppings are meant to sit cleanly on the base. They shouldn’t soak through or collapse the structure.

Proper fermentation strengthens the dough so it can:

• Support toppings evenly
• Maintain crispness under moisture
• Hold shape from first slice to last

This is especially important in round Roman pizzas like those served at 170 Grammi, where structure and balance define the experience.

👉 Explore our Roman pizza menu → Explore Our Roman Pizza Menu

Where 170 Grammi Fits

At 170 Grammi, Roman pizza is shaped by:

• High-hydration dough
• Extended fermentation
• Careful handling
• Controlled baking

Our pizzas are round and inspired by traditional Roman technique, combining the thin crispness of La Tonda Romana with the open structure associated with Scrocchiarella.

Fermentation is not visible on the plate — but it’s present in every bite.

👉 Why we focus on Roman pizza in Surry Hills → About 170 Grammi
👉 Visit us for Roman pizza in Sydney → Visit Us in Surry Hills