Pizza alla Romana: Everything You Need to Know

Pizza is the stuff of legends, literally. Many trace its origins back to Roman times due to an episode in the ancient poem the Aeneid, written by the poet Virgil in the 1st century BC, which seems to describe the dish. People across Italy and the Mediterranean have eaten flatbread topped with cheese or vegetables for millennia. However, when it comes to the evolution of pizza, one style stands out in Rome: pizza alla romana. This uniquely Roman pizza features a thin, crispy base and toppings that reach the very edge. It has become a symbol of the city’s rich culinary heritage. Pizza alla romana distinguishes itself from other regional varieties and has earned a loyal following among locals and visitors alike. Today, people celebrate pizza alla romana for its authentic roots in Italian cuisine, traditional baking techniques—often in wood-fired ovens—and a focus on local ingredients that highlight the flavors of Rome.

A bit(e) of pizza alla romana history

In Rome, bakers made pizza in commercial bread ovens after baking the daily bread. They served it just in time for lunch. Originally, they topped it with olive oil, cheese, and vegetables. From the 18th century onwards, fresh tomatoes or passata (tomato puree) became common additions.

The latter kind became known as pizze rosse (red pizza). The former, with olive oil, became pizze bianche (white pizza). Romans still use this distinction. These original pizzas were quite small—between three and seven inches in diameter. Today, due to their size, people often call them pizzette, meaning little pizzas.

At this time in Rome, people considered pizza a piatto povero, a dish of the poor. It cost very little and filled hungry stomachs quickly. Even then, cooks relied on local ingredients to craft hearty, flavorful meals. This approach created a pillar of traditional Italian cuisine.

From poor food to fast food: the rise of pizza alla romana

After World War II, Italy, like the rest of the world, discovered fast food.

Soon, pizza was ripe for development. By the end of the 1960s, a new kind of pizza appeared all over Rome: pizza in teglia. Bakers cooked flatbread in large oblong dishes and added all kinds of toppings—from the simple to the inspired. Then, they cut it into squares and sold it by the slice.

This kind of pizza, also inexpensive, quickly became popular. Tourists, students, and families bought it as a treat for their kids. In fact, it soon became Rome’s preferred street food. The number of shops selling it boomed.

• Pizza in teglia is rectangular, baked in large trays, and sold by weight or slice.

• It features a wide variety of toppings, ranging from the simplest (like potato and rosemary) to the most creative combinations.

• This style helped cement pizza’s reputation as a fast, affordable, and satisfying street food for Romans of all ages.

Until the 1950s, people associated round pizzas almost solely with Naples. However, in this decade, pizzerias started springing up all over Rome. With them came a new kind of pizza: the pizza alla Romana. Many authentic Roman pizzerias still bake these pizzas in classic wood-fired ovens. This technique gives them their distinctive flavor and texture.

A battle between giants: pizza alla romana vs. pizza napoletana

A pizza Napoletana has a very thin crust in the middle and a very thick crust on the outside. The high crust forms a border around the toppings. Bakers cook the pizza very quickly at a high temperature. As a result, the crust is cooked on the outside but only just on the inside. The result is a soft and fluffy texture. The center is so thin that if you cut a slice, it will be floppy. You must fold it to eat it with your hands.

On the other hand, the pizza alla Romana has a base of the same thickness throughout. There is no real crust and the toppings go right to the edge. The base is crispy. Bakers achieve this by adding oil to the dough—something considered a no-no for a Neapolitan pizza. If you cut a slice, it will retain its shape. This makes it very easy to eat with your hands.

• Key differences between the two styles:

  • Neapolitan pizza: Puffy outer crust, soft and chewy, cooked quickly at high heat, often eaten folded.

  • Roman pizza: Thin, crisp base, even thickness throughout, toppings reach the edge, holds its shape when sliced.

Both styles are deeply rooted in Italian cuisine and reflect their cities’ unique traditions. However, pizza alla romana is especially beloved for its authentic crunch and generous layering of local ingredients.

Pizza or pinsa? Roman pizza’s modern rivals

In the last fifty years or so, pizza has become a national dish in Italy. It holds an important place with Italians and tourists alike. Many Italians go out for pizza once a week, particularly on Sunday evenings. Everyone, young and old, loves the dish. People enjoy it with the whole family, from toddlers to seniors.

But the pizza Romana also has its rivals. At the beginning of this century, a new pizza stepped onto the scene and started competing for attention.

We’re talking about the pinsa, a variety of pizza made with a mixture of wheat, rice, and soy flour and lievito madre (natural yeast similar to sourdough). The pinsa claims to be a modern rediscovery of the original pizza referred to by Virgil. It has certainly become very popular in recent years. The number of pinserie has grown all over the city.

If you want to try the various types of pizza on offer, here are a few places you can’t miss:

• To try the original pizzette, head to the Forno Campo de’ Fiori (Campo de’ Fiori, 22) in the historic center.

• For pizza al teglio, Pizzarium is a great bet.

• Da Remo (Viale dei Monfortani, 18) in Testaccio is a popular place to get the round pizza Romana.

• You can taste excellent pinsa at Pinsa ‘Mpò (Via dei Gracchi, 7).

• Find even more recommendations in our Pizza Lover’s Guide to Rome.

Whether you’re sampling pinsa or traditional pizza alla romana, you’ll taste the authenticity of Italian cuisine and the creativity of Rome’s pizzaioli. Especially when they use local ingredients and time-honored, wood-fired methods.

What’s next for pizza alla romana?

Growing awareness of food allergies and illness has led to the development and popularity of gluten-free pizza in Rome.

My friend Fabio runs Manforte, a popular suburban pizzeria. He has two kitchens to properly prepare both traditional and gluten-free varieties. “Our gluten-free pizzas are very popular with those who suffer from celiac disease and with the health-conscious who want to reduce gluten,” Fabio told me.

“This is a trend we are going to see more and more,” he added. You can bet that gluten-free pizzas aren’t going anywhere soon.

As we have seen, the story of pizza in Rome is one of constant evolution. Whatever comes next will be as delicious as what’s come before.

Frequently Asked Questions about Pizza alla Romana

What is pizza alla romana and what makes it authentic?

Pizza alla romana is a uniquely Roman style of pizza. It features a thin, crispy base and toppings that go right to the edge. Its authenticity comes from using traditional techniques, often involving wood-fired ovens, and relying on high-quality local ingredients. These elements highlight the flavors of the region. This style has become a true icon of Italian cuisine.

How does pizza alla romana differ from Neapolitan pizza?

The main difference lies in the crust and texture. Pizza alla romana is thin and crispy throughout, with no pronounced edge, and is usually firmer. This makes it easy to eat by hand. Neapolitan pizza has a soft, pillowy center and a thick, airy crust. You often need to fold the slice. Both are staples of authentic Italian cuisine, but their preparation and eating experience are distinct.

Where can I try traditional and wood-fired pizza alla romana in Rome?

Some of the best places for authentic pizza alla romana—often baked in traditional wood-fired ovens—include Forno Campo de’ Fiori for classic pizzette, Pizzarium for pizza al teglia, and Da Remo in Testaccio for the classic round Roman pizza. For a modern twist, try Pinsa ‘Mpò for pinsa, another local favorite.

Are local ingredients important in making pizza alla romana?

Absolutely! The use of fresh, local ingredients is a hallmark of authentic pizza alla romana. From olive oil to seasonal vegetables, cheese, and locally cured meats, these ingredients provide the traditional flavors that define Roman pizza and make it a standout in Italian cuisine.

Is pizza alla romana available in gluten-free or other dietary options?

Yes! Many modern pizzerias in Rome, such as Manforte, now offer gluten-free pizza alla romana and other dietary options. These establishments often have separate kitchens to prepare gluten-free dough safely. This ensures that everyone can enjoy this traditional favorite.

Update notice: This article was updated on June 23, 2025.

If you’ve got a major pizza craving right about now, you’re not alone. The best way to solve that problem: join us on our Testaccio Neighborhood Food & Market Tour! Not only will we try one of the best pizzas in Rome, but you’ll also get your fill of Italian pastries, cheese, deli products, pasta, and more. Needless to say, be sure to come hungry.