The pizza tonda romana.

Low, thin, and it cracks. Gambero Rosso walked Testaccio in 2025 and gave the style its definition in two words about Da Remo on the main square: "One of the kingdoms of the Roman pizza on the plate, low and crisp." 8 The Infatuation says the same thing from the eater's side: "thin, soft and gooey inside, crispy and lightly charred outside". 6 This is a round, on a plate, one per person, and it is not the Neapolitan puff. It also is not lunch. Sarah Cicolini's note on the city's habit is that Roman pizzerias open for dinner, and that Naples is the one Italian city where a pizzeria is regularly open at midday. 1

For years the round was the cheap option and tasted like it. Sarah Cicolini says what changed: "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." 1 Gambero Rosso names that generation before it names any room: Sami El Sabawy, Luca Pezzetta, Jacopo Mercuro and Mirko Rizzo. 2 Two of the four cook at addresses on this list. Katie Parla holds the other position and it is worth walking in with: she groups Da Remo with Ai Marmi and Pizzeria Ostiense as rooms that "serve the same thin crust style made with pretty cheap stuff, but it's still good", and the price settles it; she sells paid walking tours in Rome. 7

The dough ball is weighed and the room is named after it. At 180g Pizzeria Romana, Gambero Rosso's venue record reads "the base is the iconic 180-gram dough ball, indirect dough, hand-stretched". 3 At L'Elementare The Infatuation finds "that perfect balance of soft, airy dough with a crispy, cracker-like crust", which is the hard part of the style: airy and cracking at once. 6 Seu Pizza Illuminati solves it a different way. Livia Hengel writes that "the slightly chewy consistency of Neapolitan pizza and the crunchiness of the Rome-style crust is achieved by chef and wizard Pier Daniele Seu's double-leavening", and 50 Top Pizza put that room second in Italy for 2026, tied with I Masanielli in Caserta. 9 5

Jacopo Mercuro opened in Centocelle in January 2018 and stayed out there while people told him to move downtown. 50 Top Pizza's 2026 venue page calls his room one of the symbolic places of the revival of the crisp Roman pizza. 4 Mirko Rizzo runs L'Elementare in Trastevere with a long bar at the door pouring more than twenty-five craft beers. 2 And the oldest version of this is one oven doing two jobs. Sarah Cicolini's reason for sending people to La Tavernaccia da Bruno is exactly that: "its large wood-fired oven, where they cook everything from meats to pizzas". 1

Da Remo on Piazza di Santa Maria Liberatrice, evenings only, no bookings, and start with the supplì and the potato croquettes. 180g Pizzeria Romana if you will book ahead, and Cicolini's order there is the marinara, "just tomato sauce, garlic, and oregano", because she could never get enough tomato sauce in any form. 1 L'Elementare in Trastevere for the marinara doppia and a beer, taking care which of the four doors under that name you walk into. Seu Pizza Illuminati for the version that argues with the category, shut on Tuesday outside summer.