🍕 Pizza in Rome, Italy
Roman pizza is fundamentally different from Neapolitan. Roman-style pizza (pizza tonda) has a thin, crispy crust — almost cracker-like — baked in an electric oven. But the most uniquely Roman form is pizza al taglio (pizza by the cut) — sold in rectangular trays, priced by weight, with dozens of toppings to choose from. You point, they cut, they weigh. Forno Campo de' Fiori has been doing this since 1798. Roman pizza culture is fast, casual, and endlessly varied — the opposite of Naples' strict tradition.
🍔 Also see: Fast Food Guide for Rome
🍕 Popular Pizza Styles in Rome
🏆 Best Pizza Restaurants in Rome
- Forno Campo de' Fiori
- Bonci (Pizzarium)
- Roscioli
- Antico Forno Urbani
- La Gatta Mangiona
❓ Pizza in Rome — FAQ
What is the difference between Roman and Neapolitan pizza?
Roman pizza (pizza tonda) is thin, crispy, and cut into slices. Neapolitan pizza is thicker at the edges, soft-centred, charred, and round. Romans use electric ovens
What is pizza al taglio?
Pizza al taglio is rectangular pizza sold by weight in Rome. You point to the variety you want, they cut and weigh it, and charge you per 100g. It's the ultimate Rome street food experience.
Who is Bonci in Rome?
Gabriele Bonci is Rome's pizza royalty. His Pizzarium near the Vatican is famous for innovative pizza al taglio toppings — think braised oxtail, mortadella and pistachio, or courgette flower.
Is Roman pizza thin crust the same as NYC thin crust?
No. Roman thin crust is cracker-crisp and doesn't fold — completely different from the soft, wide, foldable NYC slice.