A Guide to Pizza in Rome: From Crunchy to Chewy, Classic to Creative
Types of Pizza You’ll Find in Rome
I breathe pizza. 🍕
It’s a universal comfort food. I’ve always had a thing for pizza, but ten years of living in Italy? That took my love to new heights. Specifically, Rome turned my passion into a daily ritual. Let me take you on a tour of how and why.
Rome -> the many faces of pizza
Pizza in Rome isn’t one-size-fits-all. Possibilities are endless, but there are some general classifications to know.
Romana: Crunch
This is that ultra-thin, crispy pizza. The dough’s usually got olive oil in it, and it's baked lower and slower, often in electric ovens. It’s about crunch, and lightness.
Napoletana: Soft
This is high-hydration dough baked at volcanic temps - like 450°C for 90 seconds. The result? Puffy, billowy crusts that are soft and chewy. It’s more about stretch and steam.
Al Taglio: Pizza by the Cut
Found everywhere in Rome, al taglio pizza is sold by weight, and you tell the vendor how much you want. This is where hands are your friend (Italy’s most trusted form of communication). You can ask for one type or ten, and create your own pizza party. If you’re on the run, they can fold it over like a sandwich and you’ll be on your merry way. In Rome, pizza bianca is your actual sandwich, filled with a variety of things. No one’s complaining.
Tonda: The Sit-Down
This one’s for dinner dates. A full, round pizza, served just for you. Keep in mind, pizza tonda is an individual pizza! So if you’re getting some waiter side eye cause you & you partner just ordered one to share, at least you know why. Also, it arrives uncut, so you’re going to need to take her down yourself with fork & knife. Some eat the pizza entirely this way. I cut one slice at a time, use my hands to eat, and repeat. After all, pizza originated as street food in Naples. Cutlery came later.
Bakery Pizzas & Snackables
Head into any Roman forno (bakery) and you’ll see pizza in every form: round (in every size), rectangular and even in stick form. We’re all about a pizza snack. White (bianca), red (rossa - just with tomato sauce/olive oil) and potato (yes - carb on carb) are some simple favorites. In Rome, pizza is acceptable morning, noon, and night. Pizza never sleeps.
New-Age Pizza
Of course, there’s also the avant-garde crowd - bakers and chefs mixing up flours, fermentations, toppings, and rules. You’ll find some wild combos. Still don’t expect to see any push of the ‘pxxeaxxlx’. It’s like Voldemort, no one speaks its name (just emojis are accepted 🍍).
Pizza is for ALL
Some of my baby’s first solid food came straight from the hands of market vendors - slim, warm slices of pizza bianca. He’d hold it like a lollipop, and snack away. I’d be like, “mm I’m cute too? where’s my slice?” He is two years old now and is still getting free pizza bianca left and right. Little ones are treated extra well in Italy.
Toppings & Tips & Tricks
A few things I’ve learned along the way:
When in doubt: stick with the classics.
* A proper margherita or marinara is always a solid choice. My husband Simone often first judges a pizzeria on how well they make their margherita. Classics are classic for a reason.
Salad on pizza? Siii.
* The freshness and punch of arugula on top is a fave. Or in winter: puntarelle!
Something’s fishy.
* Little anchovies find their way on top for good reason: their salty punch & umami elevate. Zucchini flowers, mozzarella & anchovies is a definite winner.
Skip the “kid’s pizza.”
* Surprise: it’s actually wurstel (hot dogs) & french fries on pizza dough. Yikes! Resort back to the margherita.
Cheese . . . optional?
*I promise, you don’t always need it. One of my fave pizza discoveries is simply pizza rossa, (red tomato sauce) with a drizzle with a garlic, parsley, and chili oil = heaven.
Don’t order ‘peperoni.’
* That is - unless you want a pile of bell peppers, ‘Peperoni’ in Italian = 🫑. If you want the meaty stuff, order ‘diavola’ = devil, which is spicy salami.
Got a favorite Roman slice? Drop it in the comments.
Or better yet - let’s meet for pizza.
