The Rome Index
Best pizza in Rome
Roman pizza is its own thing — here's what to order and where to go.
Roman vs Neapolitan
Roman pizza is thin, flat and crisp rather than the puffy, charred Neapolitan style — a completely different eating experience. Neither is better; they're just different, and arguments about which is superior are a reliable sign of someone who hasn't eaten enough of both.
Pizza al taglio
Rectangular, sold by weight, eaten standing or walking — the lunchtime standard. Good versions have a light, airy base with creative toppings that change daily.
Pizza tonda
Thin, round, eaten with a knife and fork in a proper pizzeria at dinner. The Roman classic toppings: marinara, margherita, diavola, or — uniquely Roman — pizza bianca (no tomato, just olive oil and rosemary).
How to judge a good pizza tonda
A well-made Roman pizza tonda should have a thin, crisp base that doesn't sag or flop when lifted, with a slightly charred but not burnt edge (cornicione) — if the base is thick, soft or doughy throughout, it's likely following a Neapolitan-influenced style rather than the crisp Roman tradition.
Reservation culture at popular pizzerias
The best-regarded pizzerias, particularly for evening pizza tonda service, often fill up on weekend nights — booking a table in advance for a specifically well-reviewed spot avoids either a long wait or having to settle for a lesser alternative nearby.
