All the products born in the Roman scene such as 

 and long leavening that determine the unique 

, much loved by the customers of pizzerias and restaurants at national and international level. Roman tonda style pizza, traditionally very dry, poorly hydrated and rolled out with a rolling pin to become very thin, is now made with 

What determines the success of a highly hydrated dough?

 than a normal dough. This important result is achieved thanks to the water that contains 

. It is therefore well established that the caloric intake will be significantly decreased since the dough will have more water and less flour in proportion.
In addition, the 

high hydration helps the chemical and enzymatic breakdown

 of sugars and proteins. Consider that 100 grams of flour contain an average of 360 kcal. That's incredible, isn't it? 

, the flour is dissolved and the result is a 

 high hydration pizza, which conquers the consumer precisely because it is healthier and less impacting on the daily calorie intake.


In this exact historical time, people are looking for 

, at the expense of foods rich in fats and not very digestible. In fact Pinsa Romana, teglia romana, pala and tonda romana are among 

the most sought-after and loved products by customers of restaurants and pizzerias

Another important aspect for making a highly hydrated dough is flour. This must have a high 

(parameter that indicates the strength of the flour), 

, in order to absorb large quantities of water because it contains a 

 than a weak flour. But be careful, this does not mean that the finished product will have more gluten, because this will be diluted thanks to the greater amount of water that is around 75%, 

Another essential element of a highly hydrated dough is the 

. The reason is simple: hot water makes gluten less tenacious, makes it lose its structure, on the contrary cold water makes the gluten proteins 

In fact, in the wheat grain there are two types of proteins that are divided into 

. As the name itself suggests, the soluble ones dissolve in water while the insoluble ones, 

, do not dissolve in water.
It is precisely the gliadins and glutenins that create this structure: they join together creating a sort of glue and give life to what we know as the 

gluten mesh, a lattice that covers the dough

 when it is thicker and stronger. Examples of this phenomenon are products such as panettone, croissant or our beloved Roman pizza. The gluten mesh also has beneficial effects on cooking because the vapors retained inside allow to create high hydration pinse and pizzas that 

crunchy on the outside and soft on the inside

How can I get this "precious" gluten mesh?

 which helps to create a stronger gluten and kneading quickly and with a 

, and it is precisely in this phase that a 

The mistake we shouldn't make when making the dough is to 

. This procedure is not recommended because it would create very little friction. The right rule to follow is to initially pour 80% of water and, 

once the gluten has been created, you can pour the rest

 because, at this point, the gluten is able to absorb all the water without any problem.

Flour, even if it is strong, can have difficulty absorbing all the water. You need to have the right precautions to bring out all its potential from flour. The two gluten proteins (gliadins and glutenins) 

, it will not present the fantastic bubbles in evidence, it will not keep the gases inside, it will not be able to maintain the long hours of leavening and how, as a result, the final product will be 

Why is the Roma mixer ideal for high hydration doughs?

mixer is the professional tool par excellence for kneading highly hydrated doughs such as those of Roman pinsa, pan pizza, pala and round pizza.
When we think of a good mixer, the first feature that comes to mind is 

: it must be able to work the dough as quickly as possible. 

This function alone is not enough because the mixer must be well calibrated technically

.
To make this concept more fully understood, we can give the example of some mixers that spin very fast, both in the spiral part and in the bowl part.

, does not give the spiral the necessary time to force (in technical jargon we use the definition "stringing") the dough.
The perfect combination is to have a 

, in this way the spiral can often turn in one point and this is exactly how that portion of pasta is 

The spiral has to “stretch” the gluten, but if the tank underneath moves too fast it cannot do so. 

.
Stringing requires strength, which is why to be able to find this balance, the 

 materials that allow the whole machine to withstand 

) has bowl turns and spiral turns studied to perfection with the 

: the reinforced steel spiral rotates on the vertical axis, while the bowl, as well as moving slower than the spiral, it is able to rotate clockwise and counterclockwise (as in the case of the 

model which can count on a double motor).

Its speed makes it possible to decisively reduce production times and is ideal for making high hydration and long leavening pinse and pizzas.
The 

mixer is characterized by two speeds of execution, the first has the important function of amalgamating the compound in the initial phase, the second is important for the formation of a tenacious and well-strung dough.


- Can handle high hydration doughs
- Creates compounds with a well-formed gluten mesh
- Revolutions and 

speeds of bowl and spiral calibrated to perfection


- Easy to use
- Prepare the dough for the long hours of leavening
- It 

High hydration dough, how is it made?

Di Marco is a company that produces mixes of flour and pre-cooked bases for the restaurant industry. The flagship product of the company is the Pinsa Romana of which she was the inventor in 2001.

DI MARCO

Since 2001, the Pinsa Romana community has been growing more and more thanks to its particularities that make it much loved by all consumers. The aspects of this success are detailed on the official website.

PINSA ROMANA

The pizza chef Marco Montuori is the founder of Pinsa School, engaged as a teacher in the school, he follows many entrepreneurs in the opening of their pizzerias. He worked on the ROMA project as pizza technician.

MARCO MONTUORI

Some of our collaboration

Our Partners

 in the production of machinery for white art.
The company, located in the province of Avellino, is managed by the Ingrisano family and 

today boasts more than forty years of experience

 in the construction of dough machines used in the food industry.
The strengths of Mecnosud are the totally 

 of the operation of the machines they make.
The company dedicates constant attention to the study of the most advanced technologies for the production of cutting-edge and excellent manufacturing machines.

Mecnosud

 has been satisfying for years the needs of those in the pizzeria sector who want to train professionally, update themselves, open a place from scratch or renew their business.
The courses offered by the school are varied and cover every customer request. 

 of the school concerns products prepared with highly hydrated doughs such as 

, but they are not the only courses, there are also the classics for round and shovel pizza and the innovative course of 

 with a great desire to pass on their experience."

Pinsa School

The creation of Roma mixers stems from the marriage between two Italian companies: 

Who we are