From the traditional “scrocchiarella” of Testaccio to the contemporary interpretations of a new generation of pizza makers: eleven restaurants tell the story of the evolution of Roman pizza, featuring thin crusts, signature toppings, and a renewed focus on quality ingredients.
The round Roman pizza is enjoying a resurgence in popularity. For years, it remained in the collective imagination as the pizza for family evenings—thin, crispy, and generously topped—but today it is at the center of a new wave of innovation involving doughs, flours, proofing methods, and truly signature recipes. Carrying on the tradition are pizza makers who have chosen to delve deeper into its characteristics, refining the lightness of the crust and transforming the toppings into an increasingly intentional part of the culinary experience.
The result is a diverse scene where historic establishments, neighborhood spots, and contemporary venues coexist, elevating pizza into a broader dining experience that includes fried foods, wines, and cocktails. From Rome to the surrounding provinces, passing through Fiumicino and along the entire coastline, here are the pizzerias to start your journey to discover the most famous thin, crispy round pizza.
Pizzeria Clementina
We simply must start with him: Luca Pezzetta. Overlooking the Fiumicino harbor-canal, his Pizzeria Clementina is the venture through which he has taken the round Roman pizza into a whole new dimension of culinary exploration. A pizza maker, baker, and expert in yeast-based doughs, Pezzetta has built a place here where his deep knowledge of dough meets a culinary vision rooted in the local territory, with the sea as its primary inspiration. His round, thin, and crispy pizza is made from a 160-gram dough ball, prepared with active sourdough starter and flours from Italian grains, rolled out with a rolling pin, and baked in a wood-fired oven. It serves as the foundation for a menu where technique and creativity strike a precise balance, allowing the ingredients to tell the story of Fiumicino and beyond. “La Marinara del Futuro,” the “Capricciosa di Mare” (which replaces the usual cured meats with seafood, artisanally produced by Pezzetta along with bottarga) and the now-iconic “Pomodoro, Butter, and 60-Month Parmigiano,” a tribute to the famous paccheri pasta from the three-Michelin-starred Da Vittorio in Brusaporto, reimagined as a simple yet intensely flavorful pizza.
The culinary exploration continues at Micro Forno, featuring bread, puff pastries, and large leavened baked goods, as well as dishes like fish collars—reclaimed and elevated with a sensibility that blends flavor and sustainability. Pezzetta continues to show us just how Roman pizza can aspire to a new gastronomic stature without losing its connection to its origins.
Info: Via della Torre Clementina, 158, 00054 Fiumicino (RM); Tel: 328 818 1651
180g Pizzeria Romana
Another name that hardly needs any introduction. All it would take is to exclaim “180 grams” to immediately bring Jacopo Mercuro to mind. He’s one of the leading figures in the new wave of Roman pizza, with his ultra-pop, cosmopolitan brand that has made a name for itself starting in the Centocelle neighborhood. The name “180g” refers to the weight of the dough ball used to make a thin-crust pizza, hand-stretched and baked until it reaches the crispy texture characteristic of the Roman tradition. The focus is on striking a balance between the dough and the toppings: the recipes alternate between familiar classics and bolder combinations, featuring ingredients that add contrasts, intensity, and a depth of flavor inspired by the other side of the ocean.
Among the latest additions to his “Renaissance of Roman Pizza” is the “Señor Sisig,” featuring fior di latte, Sinigang-style marinated and fried chicken, spicy tamarind sauce, spring onion, and chives. Fried dishes also hold an important place on the menu, as do desserts. This is a restaurant that pushes far beyond the gastronomic boundaries of tradition, yet does so with Mercuro’s expert know-how.
Info: Via Genazzano 32, Rome, Italy, 00177; Tel. 347 999 8983;
Slice of Capanno
In Ostia, the young and talented David Boncompagni carries on his vision of Roman pizza at Slice—thin, crispy, and light—crafted from a long-fermented dough that lies at the heart of his culinary exploration. The technique serves the flavor and leaves room for creative toppings, where ingredients and textures come together in carefully crafted combinations, while always preserving the recognizable character of the pizza, which here becomes a seasonal canvas to be painted.
Slice’s vibrancy extends beyond the plate to the glass as well: cocktails designed to complement specific dishes, a carefully curated wine list, and non-alcoholic pairings crafted with the same attention to detail round out the experience. Pairing thus becomes an integral part of the dining experience, with aromatic harmonies and contrasts that enhance every bite. A vision of Roman pizza that preserves the immediate pleasure of the first bite and enriches it with culinary innovation, without sacrificing the spirit of conviviality.
Info: Lungomare Paolo Toscanelli No. 10/12 - 00121 Ostia; Tel.: 3283448317;
L’Elementare
It’s one of Rome’s best-known spots for Roman-style pizza. L’Elementare is the brainchild of Mirko Rizzo, a pizzaiolo and passionate advocate of Roman tradition, in partnership with entrepreneur Federico Feliziani. From Trastevere to Testaccio, passing through Tuscolano and San Giovanni all the way to Casal Bertone, the restaurant has expanded throughout the city’s neighborhoods while keeping its identity as a “stubbornly Roman” pizza intact: a flat, thin, and crispy pizza—light and fragrant—designed for immediate enjoyment at the table.
Simplicity, here, is anything but a given: the doughs are crafted to pair with sauces inspired by Roman and Italian cuisine, transforming familiar dishes into delicious, recognizable, and perfectly balanced toppings: the Parmigiana de Noantri; the Amatriciana di Cibaria; and the Bello de Nonna, with meatballs in sauce. Even the fried dishes, with supplì inspired by the great classics, embody this same culinary philosophy with the same spontaneity with which Rome loves to gather around the table.
Info: Trastevere – Via Benedetta 23; Testaccio – Via degli Stradivari 27; Tuscolano / Don Bosco – Via Licinio Stolone 92; San Giovanni – Via Gallia 83; Parco Appio – Via dell’Almone 105
TAC – Thin and Crunchy
Pier Daniele Seu, a leading figure in contemporary Italian pizza, has chosen to engage with the city’s most authentic tradition at his second Roman location with TAC, which stands for “Thin and Crunchy.” The Mezzocammino project thus centers on a thin, crispy pizza, interpreted with the gastronomic sensibility that sets this pizzaiolo apart—one who focuses entirely on achieving the perfect aroma. The menu alternates between traditional influences and more contemporary toppings, crafted through thoughtful pairings and ingredients that complement one another.
The menu features combinations such as the “Peperone tonnato” or “Friggi-thai,” examples of an approach that draws inspiration from well-known dishes to transform them into new recipes. Fried dishes and desserts round out the menu, while the wide selection of drinks and mocktails encourages guests to stay until after dinner. TAC emerges as a meeting point between the familiar flavors of Roman pizza and a culinary vision that embraces experimentation.
Info: Via Fiume delle Perle, 136; Tel. 0645652738
A Rota
“A Rota” is the project through which Sami El Sabawy has chosen to champion the Roman-style pizza in Tor Pignattara, bringing it back to the center of the table with respect for tradition and freedom in interpretation. The pizza chef, who gained part of his experience working alongside Gabriele Bonci, uses a long-fermented dough here, rolled out with a rolling pin and baked in a wood-fired oven, resulting in a thin, flaky, and crispy pizza from edge to edge. The menu alternates between classic flavors reminiscent of Rome’s historic pizzerias and seasonal offerings: the seasonal “Ortolana” with sautéed savoy cabbage or the sweet stuffed pizza, which changes every month. Alongside the pizzas, the menu features fried dishes and other kitchen specialties, presented in a straightforward and convivial style. A neighborhood institution that makes the “scrocchiarella” a matter of craftsmanship, identity, and taste.
Info: Via di Tor Pignattara, 190/A; Tel. 3455479532
Pizzeria Remo
From 1976 to the present day. In Testaccio, Remo has been part of Rome’s pizza history for a full fifty years. It is one of the addresses that has helped define Roman pizza in the city’s collective imagination: a thin base, a low crust, a well-developed bake and that unmistakable crispness with every bite. The atmosphere is informal and welcoming, the service keeps pace with that of a traditional neighbourhood pizzeria, and dining follows a familiar ritual, with fried starters to share and pizzas to order without too much fuss.
Remo’s strength lies in its consistency: at a time when Roman-style round pizza has been rediscovered through carefully developed doughs and elaborate toppings, this pizzeria remains true to a living tradition, frequented by generations of Romans and appreciated by the chefs and pizzaioli shaping the capital’s new pizza scene. It is an essential stop for understanding the style’s contemporary evolution: before becoming a canvas for experimentation, scrocchiarella was, and remains, one of the most distinctive expressions of Rome’s gastronomic culture.
Info: Piazza di S Maria Liberatrice, 44, 00153 Rome, Italy; Tel. +39 06 574 6270
Brucio Prati
Brucio’s name itself references Roman-style pizza and its cooking method—a key factor in achieving a dry, crispy crust. And on the Roman culinary scene, with its location in the Prati neighborhood, it certainly ranks among the restaurants that specialize in thin-crust pizza, offering a menu that combines familiar flavors with toppings designed to give the pizza more character. The concept is that of a pizzeria where the distinctive style serves as the starting point, and the toppings become a means of expanding the repertoire.
Le tecniche contemporanee, dalla cottura sottovuoto alla CBT, entrano nella preparazione dei topping per valorizzare gli ingredienti senza allontanarsi dai sapori familiari della cucina italiana. In una città dove la pizza romana sta recuperando centralità, Brucio Prati contribuisce a mantenere viva la discussione intorno alla sua identità: una tradizione che si riconosce nella sottigliezza e nella croccantezza, ma che continua a trovare nuove possibilità attraverso le ricette e la scelta degli ingredienti.
Info: Via Luigi Settembrini, 21 – Roma; Tel. 06 88795874
Velo Pizzaioli Popolari
Founded on the vision of Luca Mastracci, alongside partners Costantino Sicconi and Dario Scodavolpe, this pizzeria puts Roman-style pizza back at the heart of the Pontine area, with a concept that combines local identity and a contemporary spirit. Born in 1991, Mastracci has built his career around the roots of the Lepini Mountains and the Pontine Plain, crafting a thin, wide and crispy pizza that feels light with every bite. The naturally leavened dough rests for over 24 hours and combines three types of flour with wholegrain spelt, an ancient grain that has become a distinctive signature of the offering, described as “thin as a veil”.
The focus is firmly on the ingredients, sourced from small local producers, from Colline Pontine PDO olive oil to regional vegetables and cheeses. Alongside the great classics, the toppings reinterpret Italian cuisine with creativity, resulting in a pizzeria with a popular spirit, where conviviality and respect for the local territory go hand in hand.
Info: Via Cesare Battisti, 42, 04100 Latina, Italy – Tel. +39 351 526 0698; Via Aldo Moro, 41d, 04011 Aprilia, Italy – Tel. +39 392 839 9899
Crunch
In Talenti, Crunch champions a contemporary take on Roman-style pizza that retains its popular roots, combining gastronomic research with immediate, uncomplicated pleasure. The project, founded by Federico Del Moro, is led by Matteo Lo Iacono, a pizza chef whose experience spans luxury hotels and Michelin-starred restaurants, bringing together technical expertise and a spirit of curiosity. The star of the show is the low-profile, round and exceptionally crispy pizza, made with type 1 flour from Italian-grown wheat and a proportion of spelt, all shaped by hand without a rolling pin. The same attention to detail that goes into the dough carries through to the toppings, which draw on artisanal preparation, house-made ingredients and carefully considered combinations.
The Cotto Nostrano, topped with house-made cooked ham, marinated aubergines, buffalo stracciatella and candied lemon, perfectly captures this philosophy. The Amatriteo, meanwhile, reinterprets tradition with Lazio-grown plums, guanciale from Amatrice and pecorino fondue. The concept is rounded out by a selection of fried bites, including creative reinterpretations of classic favourites, and a wine, beer and cocktail list designed to complement the food. Crunch is part of a new generation of Roman pizzerias committed to championing the identity of the city’s signature round pizza, through a contemporary approach and a menu that appeals to those who enjoy exploring different flavours.
Info: Via Francesco d'Ovidio, 27, Rome, Italy; Open daily from 7:30 pm to 11 pm; Tel. +39 06 8760 9540
Lucky Ducky
And here’s our bonus pick. The setting is still Talenti, but this is one of the neighbourhood’s newest arrivals. Lucky Ducky puts Roman-style pizza rolled out with a rolling pin at the heart of a concept that spans the entire day, from breakfast to dinner. The project was conceived by Mattia Lattanzio, a chef and pizzaiolo who works with a thin, crispy base made using Bongiovanni type 1 flour, with 57% hydration and a maturation period of at least 48 hours. The result is a round pizza that moves between classic favourites — from marinara and margherita to cosacca, boscaiola, diavola, courgette flowers and anchovies — and toppings that draw inspiration from the wider world of cooking.
Among these is the pizza featuring Biancone del Grappa, served with vegetables prepared using different cooking techniques and presented on skewers, allowing diners to create their own combinations. The emphasis on sharing is even more explicit in the dish featuring lamb cooked in a Josper oven: the skewer arrives from the kitchen, while the pizza base comes from the pizzeria, bringing the two elements together directly at the table. Stuffed pizzas further expand the offering, with the rolling pin remaining the common thread throughout. Pizza thus remains at the heart of this new dining destination, which pairs its round pizzas with a contemporary take on Italian rotisserie cooking while staying true to its Roman roots.
Info: Via Dario Niccodemi, 112, Rome, Italy; Tel. +39 393 090077
