At SQR Artisan Pizza we make a unique Pan-Thin crust Pizza. We start off with only authentic Italian ingredients to create our dough. Caputo flour, extra virgin olive oil, yeast at 80% hydration.
The dough is then fermented for 72 hours.
 
The secret to Roman pizza is high hydration and allowing the dough enough time to rest and develop large air bubbles. Those large air bubbles are the key component to a light and airy pizza crust. Then it’s time to gently shape the dough in square pizza pans made of Italian steel.
 
The pizza is then baked in our Castelli oven which is hand built in their facility in the heart of Rome.