Naples may be the home of the first ever pizza, but there’s another Italian city that’s a destination for truly great pizza – Rome! Classic Roman pizza has a thin, crispy crust and is sold by the slice in bakeries as pizza bianca topped with olive oil and salt, or as pizza rossa with a simple tomato sauce. Meanwhile, Rome's sit-down pizzerias serve wafer-thin whole pizzas, and newer spots around the Italian capital are finishing their traditional pizza crusts with creative toppings.
In the heart of Rome, Antico Forno Roscioli is a renowned bakery known for its high-quality breads and classic Roman pizza by the slice. Their bakers cook super-long pizza that’s thin and crispy for patrons to pick up pizza bianca and pizza rossa to go. Owner Pierluigi Roscioli heads up their collection of family-owned food venues around Rome, including bakeries, a restaurant and a cafe. We spoke to him at their bakery headquarters to find out why their Roman pizza is so delicious.
Pizzarium has gained a local following in Rome for its pizza by the slice, offering not only the classic pizza bianca and pizza rossa, but also more modern toppings like sausage and arugula, and sautéed greens with anchovies. Owned by Gabriele Bonci, the fast-paced bakery has opened up other street food pizza spots in Rome and even a new venue all the way over in Chicago. In this episode, we hear from Roman food expert Maurizio Di Franco about how Pizzarium's style has evolved traditional Roman pizza.
The Testaccio neighbourhood of Rome was once an industrial zone used as a hub for food vendors bringing goods into the city. These days, the area is becoming home to well-known restaurants, including Pizzeria Ostiense. This pizzeria’s signature dish is a paper-thin pizza crust that’s delicate but crispy – it’s one of the best Roman-style pizzas in the city. In this episode, we talk to the pizzeria's co-owner, Valerio Belluccini, to learn about their journey as a newcomer to the Roman pizza scene.
Want to cook up one of Rome's best street foods at home? Inspired by our visit to Rome's Antico Forno Roscioli in Episode 1, Ooni CEO Kristian Tapaninaho recreates a take on their classic Roman-style pizza bianca at Ooni HQ. Watch to learn how to make our easy recipe for this crispy, thin-crust pizza in your Ooni pizza oven, topped with lashings of olive oil and sea salt.
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