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It is a characteristic pizza of Torricella in Sabina. Depress a heap of flour and pour some water, a pinch of salt, a pinch of bicarbonate in the middle of the heap. Mix all the ingredients to make quite a consistent dough. With the rolling-pin, make a disk. Remove the embers from the fireplace base and blow upon it to remove cinders too. Arrange the pizza there and cover it with the "coppo" (a sort of lid), and pour out the embers on it.. Bake it for 30 minutes. Eat it hot.
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