180g Pizzeria Romana
Jacopo Mercuro stretches an indirect dough by hand until the Roman round comes out thin and crisp.
Why go
Jacopo Mercuro opened on 4 January 2018 in Via Tor de' Schiavi and told Puntarella Rossa there has not been a day when we were not full
. He moved the restaurant a few streets to Via Genazzano, opposite the Villa Gordiani entrance, and stayed in Centocelle on purpose while people told him to open downtown. The kitchen earned the odd stuff slowly: Mercuro says the burro, parmigiano and truffle pizza and the coda alla vaccinara sanpietrino are dishes he would not have risked three years earlier.
Order this / avoid
- Order: the marinara, tomato and garlic and oregano with no mozzarella, which is Cicolini's pick and her reason is that she cannot get enough tomato sauce in any form. Then the supplì, her other order here. Leave room for the fried dishes, which 50 Top Pizza calls perfect, and the sweet fluffy desserts it says not to miss.
- Avoid: Tuesday, the closing day. Do not walk in either. Gambero Rosso says reservations run well ahead.
What locals & experts say
- Gambero Rosso, the tonda romana guide (2023):
Jacopo Mercuro's place is by now a point of reference in the city: we are in Centocelle, in a bigger and more comfortable space, but the room is heavily booked, with reservations running a long way ahead.
3 - 50 Top Pizza (2026 venue page):
A fine confirmation, the 180 grammi pizzeria in Centocelle, by now one of the places that stand for the revival of the Roman scrocchiarella pizza.
2 - 50 Top Pizza Italia 2024 (13th):
Architect of the renaissance of Roman pizza, Jacopo Mercuro continues to soar high and skillfully hold the reins of both past and future. His Roman pizza features an indirect dough and hand-stretched base that is extraordinarily thin and crispy.
5 - Sarah Cicolini, chef-owner of Santo Palato (The Relisher, 2025):
a restaurant that's redefining Roman pizza. For years, Roman pizza was a thin and crunchy style often made with lower-quality ingredients, but a new generation of pizzaioli (pizzamakers) is bringing it back to life—reviving traditional techniques while using top-quality ingredients.
7 - Jacopo Mercuro (Puntarella Rossa, 2021):
The 180g pizza three months from now will be better than today's.
6
Good to know
- Timing: dinner only, closed Tuesday. Cicolini's note holds for the city: Rome's pizzerias open for dinner, and Naples is the one place in Italy where lunch is normal.
- Booking: essential.
- Where: Via Genazzano 32, Centocelle, opposite the Villa Gordiani entrance. Two takeaway counters trade under the same name on Via Tor de' Schiavi and Via Efeso and are not this room.
Verdict
should-visit — Seventeenth in Italy in the 2026 ranking the pizzaioli argue about, and the guide calls the room one of the symbols of the crisp Roman pizza coming back. The dough is indirect, long-fermented and hand-stretched off a 180-gram ball the place is named for. Sarah Cicolini reads the whole revival through Jacopo Mercuro, which is a working chef crediting another maker. Bookings run well ahead and the room is in Centocelle, out east, which is where this generation opened.