Roman-Style Pizza
"Roman pizza is thin, crispy, rectangular, and sold by weight at bakeries (pizzerie al taglio). The dough has more olive oil than Neapolitan pizza, creating a cracker-like crust. It's street food cut with scissors, eaten standing up, folded like a sandwich. Toppings are simple: margherita, potato and rosemary, or zucchini flowers."
Logistics
Affordable
Vibe
Crunchy, casual
Duration
Quick bite
Best For
Quick lunch
The Backstory
Roman pizza emerged as street food in the 1950s, sold by weight from bakeries. It's a lunch item or afternoon snack, never dinner. Pizza bianca (just olive oil, salt, rosemary) is eaten plain or sliced for sandwiches.
Local Secret
"They sell by weight—point at what you want. Eat it immediately while it's hot. Available at pizzerie al taglio throughout the city."