Whatever your preference, Rome has some tasty haunts where you can appreciate either style.
The correct style of Italian pizza is an age old argument which will never truly be settled. Whether you prefer the thin and crispy Roman base or the doughy, risen napoletana, we’ve rounded up the top pizzerie for each, as well as the best al taglio (by the slice) for that quick takeaway lunch.
Roman Pizzathin and crispy
Pizzeria da Remo
Piazza S.M.Liberatrice, 44
Positioned in the heart of the Testaccio district, this pizzeria is most famous for its paper thin, crispy base. Consistently popular with local Romans, be sure to arrive early or be prepared to queue. The trick here is to keep things simple, which explains why da Remo’s margherita is widely famed and almost impossible to top.
Via Monte della Farina, 28
Pizzeria, but also restaurant, Emma’s divine thin crust pizza has been carefully engineered with the highest- quality ingredients by Pierluigi Roscioli, making it stand out from the crowd. The price naturally reflects this; however, it’s well worth experiencing the delicious blend of quality dough and fresh ingredients, all the while sitting outside in the historic center of Rome.
Vicolo del Bologna, 45
Located on a cobbled side street in Trastevere, this cosy pizzeria is named after Italian poet, Belli, whose poems adorn the walls. Dar Poeta oozes character and charm and even has several outdoor tables (weather permitting.) The wide selection of doughy pizzas are served alongside a range of delicious bruschette- and can/ should be followed by Dar Poeta’s signature Nutella calzone.
Viale Trastevere, 53
This simple and laid-back pizzeria is perfect for families and large groups looking for good, honest food at an equally honest price. Commonly praised for its suppli and fried zucchini flowers, as well as its efficiently prepared pizzas, you will never leave Ai Marmi feeling hungry or unsatisfied. The perfect lunch spot for those on a modest budget.
Piazza di S. Bernardo, 99
06 4890 7042
Crunchy, yummy and with first-class ingredients, this is the type of pizza you get at Exquisitaly, a restaurant and bar in Rome’s Piazza San Bernardo. What’s unique about this pizzeria is the variety of pizzas, different from anywhere else. Each pizza is named after the capital of the Italian region it’s supposed to represent, and the typical ingredients of that region are the protagonists of each pizza. From the Napoli pizza to Ancona and Roma, it’s a journey into the ingredients and traditions of each Italian region!
Pizza Napoletanadoughy and risen
Via Statilio Ottato, 110/116
Widely recognized as one of Rome’s favorite pizzeria’s, Sforno in Cinecitta is a mustfor those seeking Napolitana style pizza with a twist. Sforno’s creativity extends to their pizza flavors (their Greenwich pizza has blue stilton chesse and a port reduction sauce and their Cacio e Pepe pizza is both well known and loved) as well as the classic fried starters… gricia flavored suppli anyone? If you’re a beer fan, be sure to wash your culinary goodnees down with one of Sforno’s wide ranging craft beers.
La Gatta Mangiona
Via F. Ozanam, 30-32
Located in Monteverde Nuovo, the ‘Greedy Cat’ Restaurant and Pizzeria serves gourmet versions of Italy’s famous pie. Seasonal and high-quality toppings, special flours, and a longer fermentation process make this Pizzeria one of the best in town. La Gatta Mangiona offers original recipes and a long list of craft beers and wines.
Via Marco Vincenzo Coronelli, 30
Filled with a certain rustic charm, Pigneto’s traditional pizzeria has an authentic Italian vibe that is both unpretentious and welcoming. Perfect for families or groups, it is always bustling with locals seeking a classic Napolitana style cooked in a traditional wood oven. Margarì offers a wide range of pizzas as well as a large selection of highly recommended cakes and craft beers.
Via Valle Corteno, 31
06 818 0960
From the people who brought you Sforno, Tonda pizzeria is the equally brilliant sequel. Combining many of the same flavours found at Sforno, it has simply brought their creations including their Trapizzini (a type of pizza sandwich) to a new part of the city. Book ahead to avoid disappointment, and to gurantee a spot outdoors where you can check out their impressive brick oven!
Al Taglioby the slice
Via Flavia, 98
Il Pinsere is a hole in the wall Pizzeria located a couple of blocks from Termini. Unlike most Al Taglio pizzerie, they serve round, simply smaller pizzas. Due to the delicious topping combinations, the lunch time rush is a bit chaotic and not for those in a hurry. If you have time to spare; however, it is definitely worth the wait.
Via dei Giubbonari, 21
This is a historical bakery widely recognized for having mastered the simple art of the dough itself. For this reason, tourists and locals flock here for their pizza bianca by the slice and enjoy it while either on the go or standing outside. Always fresh and warm, it is well worth a visit anytime you need a quick pizza recharge.
Via della Meloria, 43
Pizzarium is owned by the widely acclaimed Gabriele Bonci, Rome’s most famous pizzaiolo. Toppings here can change regularly, but tend to be very creative and piled on generously to create intense flavours. The classic recipes, as well as their excellent suppli, are available year-round.
Via Urbana, 112/113
“Round and proud to be Italian” that’s the motto of this historic pizzeria from Pescara. New to Monti, Trieste is all about tradition, flavor, and a respect for high- quality ingredients. We have no doubt that this pizza cooked in a small pan will win the taste buds of Romans, locals, and tourists alike.
Piazza di San Martino, 4/5
The brainchild of two siblings (one of whom is a cook and the other an architect) Zizi Pizza is a place where great cuisine, creativity, and high quality biological products come together. The wide selection includes pizzas both by the whole and by the slice, hamburgers and danish meat, cacio e pepe, suppli, and fried anchovies. The pizzas are prepared in their artisanal laboratory, and the dough, which consists of stone ground biological flour and extra virgin olive oil is left to rise for 72 hours.