Roman pizza isn’t defined by its toppings. It isn’t defined by shape. And it isn’t even defined by crunch alone.
What truly sets it apart is time.
Long fermentation is one of the quiet foundations behind Roman pizza’s signature texture — crisp on the outside, light and airy within, structured without ever feeling heavy. At 170 Grammi, fermentation isn’t a talking point. It’s a deliberate technical decision that shapes how every pizza eats, slice after slice.
So what does “long fermentation” actually mean — and why does it matter so much in Roman pizza? Let’s break it down in a way that makes sense at the table, not just in the kitchen.
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What “long fermentation” actually means in pizza dough
Fermentation is the process where yeast interacts with flour and water, slowly building flavour, structure, and internal air pockets in the dough. In Roman pizza, it typically runs far longer than commercial doughs — not to speed up the rise, but to let the dough evolve gradually.
Given enough time, fermentation helps dough develop deeper flavour, build stronger internal structure, produce a lighter crumb, and arrive at a more balanced, refined texture. That’s why it sits at the centre of Roman pizza craft. Not decoration — foundation.
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Why time matters more than you’d think
Roman pizza is designed to be crisp without being dense — structured, but never stiff. That balance doesn’t come from the oven alone. It comes from everything that happens before.
During a long, slow fermentation, enzymes begin breaking down the starches in the flour. Gluten strengthens and relaxes. Natural flavour compounds develop. The dough becomes more extensible, more workable, and ultimately more predictable when it hits the heat.
The result is a pizza that bakes evenly — dry and crisp on the outside, genuinely airy inside. Rush the process and you end up with something flatter in flavour and heavier on the palate. Give it time, and the contrast that makes Roman pizza Roman pizza starts to make sense.
Why long fermentation makes the flavour taste “deeper”
Great Roman pizza doesn’t taste like more ingredients. It tastes like more clarity.
Extended fermentation builds flavour into the dough itself, so the base brings real character — not just a vehicle for toppings. That matters a lot in Roman pizza. The crust is thin, structured, and present in every bite. The dough-to-topping ratio is higher than you might expect. If the base tastes bland, the whole pizza feels one-dimensional. If it tastes developed — complex, slightly aromatic, genuinely complete — everything on top starts to feel more intentional.
Long fermentation is what makes that possible, before a single topping goes on.
Why Roman pizza often feels lighter to eat
One of the most common questions we hear about Roman pizza is why it so often feels easier to eat than expected.
Longer fermentation allows the dough to develop in ways that many diners describe as less heavy — less dense, easier to enjoy across multiple slices. The slow breakdown of starches and proteins changes how the dough behaves, both structurally and texturally.
It’s worth keeping this grounded: this isn’t about making health claims. It’s about how the pizza actually feels — and why people who expect to feel weighed down often don’t.
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The relationship between fermentation and that signature crunch
Roman pizza is famous for crunch — particularly in styles rooted in La Tonda Romana and Scrocchiarella. But that crunch doesn’t come from baking alone.
It comes from the combination of well-developed gluten structure, proper hydration, controlled fermentation, and careful baking. When fermentation is rushed, dough lacks internal balance — moisture doesn’t escape evenly, and the exterior can’t set cleanly. When it’s given the time it needs, that clean exterior forms naturally while the interior stays open and airy.
That’s the Roman snap people talk about. Not brittle. Not tough. Just that satisfying, clean crunch that has you reaching back for one more bite.
👉 Explore La Tonda Romana vs Scrocchiarella and how texture changes
Why Roman pizza refuses to rush
Fast-fermented dough can rise quickly — but it tends to lack depth of flavour, balanced elasticity, open internal structure, and textural refinement. Modern food culture loves a shortcut. Roman pizza doesn’t offer one.
Long fermentation requires planning, patience, and real control. But it produces dough that behaves predictably in the oven — which matters enormously when crispness and structure aren’t optional extras. They’re the whole point.
Roman pizza rewards time, because time creates structure. And structure is what makes it feel like itself.
How fermentation helps toppings stay where they belong
Roman toppings are meant to sit cleanly on the base. They shouldn’t soak through, collapse the structure, or turn the last slice into something soft and disappointing.
Proper fermentation strengthens the dough so it can support toppings evenly, hold its crispness under moisture, and maintain its shape from the first slice to the last. Especially when you’re sharing across the table — and at 170 Grammi, most people are — that consistency matters. Long fermentation is part of what keeps it there.
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How hydration and fermentation work together
Fermentation never works in isolation. In Roman pizza, it’s closely tied to hydration — the ratio of water to flour in the dough.
Higher hydration and long fermentation are built for each other. The extra water supports gradual development; the extended time allows real transformation rather than just a rise. Together, they produce the contrast Roman pizza is known for — crisp and dry on the exterior, airy and open inside, structured without heaviness.
Roman dough is a system. Texture comes from how all the parts work together: hydration, fermentation, handling, baking. Pull one out and something shifts.
👉 Read why high-hydration dough is key to Roman pizza
Where 170 Grammi fits: Roman technique, Surry Hills table
At 170 Grammi, every pizza starts with high-hydration dough, extended fermentation, careful handling, and controlled baking. Our pizzas are round, inspired by traditional Roman technique — drawing on the thin crispness of La Tonda Romana and the open, airy structure associated with Scrocchiarella.
The goal isn’t to chase labels. It’s to land the best possible texture, flavour clarity, and balance — every service, every slice.
Fermentation isn’t visible on the plate. But it’s present in every bite. It’s the reason the base holds its shape. The reason the crunch stays clean. The reason you can share multiple slices across a table in Surry Hills on a Friday night and still feel like going back for one more.
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The simplest way to put it: Roman pizza is built before it’s baked
If you take one thing from all of this, make it this: Roman pizza isn’t made in the final two minutes of baking. It’s made in the hours — sometimes days — of preparation that come before it.
Long fermentation is one of the key reasons Roman pizza tastes more developed, feels lighter, and stays crisp and structured across a meal. It isn’t flashy. There’s nothing to see on the plate. But it’s foundational — and once you know it’s there, you’ll taste it every time.
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Frequently Asked Questions
Long fermentation means allowing pizza dough to develop slowly over an extended period — often many hours or days. The process builds deeper flavour, strengthens gluten structure, and produces a lighter, more balanced crumb. It’s the opposite of a quick commercial rise, and it’s what gives Roman pizza its characteristic texture and taste.
Roman pizza depends on a specific contrast: crisp on the outside, airy on the inside, structured without feeling heavy. That balance can’t be achieved without giving the dough enough time to develop properly. Long fermentation builds the internal gluten network that supports crispness, holds toppings, and keeps the pizza eating consistently from the first slice to the last.
Yes, noticeably. Extended fermentation allows natural flavour compounds to develop in the dough itself — producing a base that tastes more complex, aromatic, and complete. In Roman pizza, where the dough is a significant part of every bite, that difference is very much present on the plate.
Many people find long-fermented dough feels lighter and less heavy on the stomach, and it’s a common observation among regular Roman pizza diners. The slow breakdown of starches and proteins during fermentation changes the texture and structure of the dough. That said, individual experience varies and this isn’t a medical claim — it’s more about how the pizza feels to eat.
Directly, yes. Proper fermentation strengthens the gluten network, which allows moisture to escape more evenly during baking. That even release is what allows the exterior to set cleanly into the crisp, dry finish Roman pizza is known for — rather than turning tough, uneven, or brittle.
They’re closely linked. High hydration gives the dough the water it needs to develop gradually over a long fermentation period. Together, they create the contrast Roman pizza is known for: a dry, crisp exterior and an open, airy interior. Neither works as well without the other — they’re part of the same system.
