are arguable. * Flours used are either " 0 " flour or " 00 " flour or a combination of both. Some Roman bakers are adding ancient whole grains to the mix also. * 0.6 percent brewer's yeast is used crumbled in water and added to the flour mix. * Water at 80-percent hydration is added to the slowly mixing batch. Cold water is used by the many pizza makers that hold their dough for up to 72 hours. This will ensure a delayed fermentation and will have a sweet, mild nuttiness after long refrigeration. * A long mix with a hydration of 80 percent. Some bakers use the autolyze method for a stronger gluten net. This method is letting the already mixed water and flour rest in * the mixer bowl for up to 45 minutes before adding the salt and oil. Some Roman pizza makers will use a Biga. 2.0 percent salt is added after the mix and then 2 percent of the extra virgin olive oil is added. This ensures strong gluten strands and a tender crispness desired by Roman Pizza in Teglia bakers. * The folding and storage vary greatly from all the Roman pizza chefs I've researched. Some will do a bulk fold and rest every 20 minutes then use a 24-hour bulk ferment under refrigeration. Others will bulk ferment it in a refrigerator for only 12 hours then form the dough. * Dough balls are usually weighed and formed to accommodate the oiled pans used. * Oven temperatures vary from 560-600 F. * Some pizzas are not topped. Some pizza in teglia are drizzled with oil then par-baked to be topped with cheeses and proteins and baked to a final and crisp crust. Some pizzas are coated with tomato sauce, baked, then topped with soft cheese. * Final toppings are a thing of beauty - everything under the sun is used. Using the imagination and food pairing knowledge is key to making a pizza in teglia look like a painting in a museum. Once the bread base is done, the digestibility and crunch of this famous pizza carry it to the finish line in first place! JOHN GUTEKANST owns Avalanche Pizza in Athens, Ohio.http://www.smrset.com http://www.smrset.com