With over15,000 pizzerias in the Italian capital,pizza in Rome is an integral part of life; you can practically smell the melting cheese and yeast flowing through the cobblestone streets.
Therefore, it’s no wonder pizza lovers onThe Roman Food Tour ask, ‘where to eat the best pizza in Rome’.
Firstly however, it is necessaryto distinguish thevariations of pizza in the Eternal City.
How many types of pizza in Rome are there?
The two types of round traditional pizza pie (tonda), usually cooked in a wood-fired oven and served in sit-down restaurants, are Roman pizza and Neapolitan pizza.
Roman pizza – Scrocchiarella is round and flat base, with a crispy and crunchy thin-crust, whereas the thick-crust Neapolitan pizza is bubbly and soft with a chewy dough.
The most popular take-away street food in Rome, is pizza al taglio (pizza by the cut) served in rectangular slices, as well as oval shaped pinsa pie, coming from the Latinwordpinsere meaning to stretch.
Here is a guide to the pizzerias, which according to us offer the best pizza in Rome, catering for all tastes and preferences, including gourmet, vegan and gluten-free options.
Table on Contents
- Best Pizza al taglio in Rome(pizza by the slice)
- Best Pizza In Rome – Roman-style pizza
- Best pizza in Rome – Neapolitan-style
- Best pizza in Rome – Gluten-free
- Best pizza in Rome – for Delivery
Best Pizza al taglio in Rome
Naples is the homeland of pizza, Rome however is the home ofpizza al taglio.
Pizza al taglio translates as pizza by the cut. It is usually baked in a electric oven and sold by the weight. The pizza is cut into rectangular slices, usually by scissors.
Pizzarium
Pizza fans flock from all over the world to pizzarium. It’s the best pizza in Rome al taglio style (pizza by the slice).
Pizzarium opened in 2003 by pizza makerGabriele Bonci, in the Roman neighborhood of Prati close to the Vatican City.
He is the most famous pizzaiolo in Rome, known as the ‘Michelangelo of pizza’. People can’t talk about pizza in Rome without mentioning Gabriele Bonci.
Bonci applies his artisan bread making techniques to the art of pizza making. He uses organic yeast and stoneground flour, with the perfect amount of water added for hydration.
The dough endures aslow fermentation process left to rise for 72-hours, thencold pressed extra-virgin olive oil and sea salt fromBrittany are added. The end result is a thick but light, crispy, airy crust, fragrant and rich in natural fiber.
Toppings are added after the pizza is cooked to create the perfect crunch.
With over 1500 pizza recipes, daily toppings are impossible to predict. Bonci’s one rule is a maximum of 3 toppings per pizza to ensure the ingredients compliment each other.
Bonci makes appearances on television, doing cooking shows and pizza making classes; namelyPizza Hero – La Sfida dei forni (The oven challenge)
You may recognize him from the eating in Rome television show withAnthony Bourdain, called thelayover.
Read more onPizzarium.
Address: Via della Meloria, 43
Panificio Bonci
Panificio Bonci is the bakery of Gabriele Bonci, a ten-minute walk from Pizzarium.
There are smaller selections of pizza options, however it’s usually less crowded than Pizzarium.
Among the classics are tomato and oregano, potato and mozzarella, as well as more creative ones such as mortadella with crumbled pistachio and30-month-old Parmigiano Reggiano, also fig with prosciutto.
Don’t miss the pizza bianca, Rome’s signature flatbread.
Aside from pizza you’ll find gluttonous amounts of baked goods such as bread, biscuits, cakes and croissants; the Italian and French style.
Address: Via Trionfale 26
Angelo e Simonetta
Angelo e Simonetta located on Via Nomentana, have been serving pizza by the slice since 1987.
They have won numerous culinary awards for their award winning dough, perfectly charred crust and gourmet ingredients.
The pizza has a light, springy base, topped with well-sourced seasonal ingredients. Try the Fresh truffle shavings over porcini mushrooms and speck, or spicy‘nduja spicy sausage with buffalo mozzarella from Campania.
Address: Via Nomentana, 581
Best Pizza in Rome – Roman-style
180g Pizzeria Romana
For gourmet pizza that’s a cut above the rest, head over to 180g Pizzeria Romana, opened by pizza chef Jacopo Mercuro in 2012.
Located near Rome’s centocelle region, it has quickly become an instance success, famous with locals for delicious pies and fresh ingredients.
The pizzas are Roman–style withcrispy, crunchy crusts. Try the Stracciatella e alici, with tomatoes, burrata, anchovies and oregano.
A section of the menu is dedictated to pizza bianca, meaning the pizzas having no tomato sauce.
Stand out starters include the suppli al telefono, a fried rice ball filled with tomato, fior di latte, basil, parmigiano, onions, carrots, celery and butter.
Address: Via Tor de’ Schiavi, 53
Pizzeria Ai Marmi
Ai Marmi offer Roman-style pizza in Trastevere. There is an open kitchen where the pizzaroili are seen kneading and stretching out the dough, then tossing and spinning pizza in the air.
This place is too busy to expect five star service, however they do make some of the best pizza in Rome.
Popular choices are the Margherita and bresaolo with rocket salad.
Try the 4-cheese pizza, consisting of mozzarella, groviera, Parmigiano Reggiano and gorgonzola.
In addition to pizza, the bruschetta and fried snacks, including suppli, arancini and croquettes, are not to be overlooked.
Address: Viale Trastevere 53 -59
Pizzeria da Remo
Da Remo is a locally loved pizzeria in the Roman neighborhood of Testaccio.
They are famous for thin, crunchy and crispy pizza made in a wood fired oven.
The firm favorites are the Margherita and the Marinara pizza.
Popular starters include suppli and fa*gioli (seasoned beans).
Reservations are not accepted so be prepared for a short wait for a table.
Address:Piazza di S Maria Liberatrice, 44
Emma pizzeria
Emmaoffer Roman-style pizza in the centre of Rome, close toCampo di Fiori.
The pizza is thin crust, fragrant and light, stretched just enough to hold the gourmet toppings.
The dough is soft and made from stoneground organic wheat flour, a formula created by famed bakedFulvio Pierangelini.
Topping are locally sourced from Rosciol salumeria and theCampo di Fiori market.
Ingredients range from traditional to gourmet, including cow milk mozzarella and cherry tomatoes, to Sicilian anchovies,Pata Nega and Scottish smoked salmon.
The finished touch, is a drizzle of Tusan olive oil and a pinch of brexton gray salt sprinkled over the pizza.
Other highlights from the menu, includebruschetta made from homemade bread, focaccia and calzone.
Address: Via del Monte della Farina, 28
PizzeriaDa Baffetto
Da Baffetto pizzeria located by Piazza Navona, offer delicious Roman pizza, great prices and efficient service.
They use a wood-burning oven, making thin, crackling crispy pizzas, slightly burnt on the edges.
A popular choice is the diavola consisting of tomato sauce, buffalo mozzarella from Caserta and spicy salami.
There is also the Baffetto 2 pizzeria, located near to Campo di Fiori.
Address: Via del Governo Vecchio, 114
Trapizzino
Despite not being 100% pizza, Trapizzino deserve to be mentioned in any best pizza in Rome blog. The concept of the innovative Roman street food, was created in 2009 by pizza chefStefano Callegari.
“Trapizzino” is a play on the words pizza and Tramezzino. Tramezzino means a triangle sandwich in Italian.
A trapizzino is a triangular-shaped soft pizza bread, filled with delicious slow-cooked gourmet ingredients.
Popular menu choices includeoxtail,meatballs, eggplant Parigiana, Roman artichokes and burrata with anchovies.
Not to miss are the 3 types of suppli; original, pumpkin and courgette flowers.
There are 3 Trapizzino venues in Rome;Trastevere,Testaccio andMercato Centrale (Termini station)
Trastevere
Address:Piazza Trilussa, 46
Testaccio
Address:Via Giovanni Branca, 88
Best Pizza in Rome – Neapolitan-style
Naples is the home of pizza, dating back to 18th century. TheMargherita created in 1889 by the Neapolitan chef Raffaele in Pizzeria Brandi.
These days Neapolitean-style pizza making is protected by a Traditional Specialty Guaranteed (TSG) certification, meaning it must be made in a specific way.
In 2017, Neapolitan pizza was even added toUNESCO’s list of intangible cultural heritage.
Peppo al Cosimato
Peppo al Cosimato have been satisfying the locals since 1960.
They make some of the best pizza in Rome Neapolitan-style, with the oldest wood-fired oven in Trastevere.
The pizza Franky is named after their pizzaiolo. It consists of fresh buffalo mozzarella fromPaestum, yellow and red datterini tomatoes, basil and extra virgin olive oil.
Aside from pizza and fried snacks,is delicious handmade pasta and a range of fresh fish dishes.
See our post for thebest restaurants in Trastevere.
Address: Via Natale del Grande, 9
Seu Pizza Illuminati
Seu Pizza Illuminati is named after Pier Daniele Seu, voted 7th best pizaroilo in Italy.
Sue began his dough spinning journey baking pizza pies inGazometro 38, then moving to the Rome’s food mall Mercato Centrale.
In 2018 he openedSeu Pizza Illuminati, a newly opened pizzeria in trastevere.
‘In pizza we trust,’ is the sign customers are greeted with, where customers are offered gourmet pizza topped with playful ingredients. The slow fermentation of the dough, gives the crust a crunchy yet slightly chewy finish.
The pizza menu is divided into 3 sections, each with creative flavors and seasonal toppings; regular, old school and Seu.
Ingredients are rich and authentic, with close attention shown to the slow food movement for toppings. From the Sue pizza section a unique pick is the tartara, comprising of tuna tartar, burrata, pistaccio and lime.
Address : Via Angelo Bargoni, 10-18
Piccolo Buco
Piccolo Buco is one of the oldest pizzerias in Rome, located a coins toss from the Trevi Fountain.
Considered the best pizza in Rome by locals and tourists, who are seeking a Neapolitan pizza.
The wood-fired oven occupies the center of the restaurant, where the pizzaiolo stretches out the dough, which is then left torise for 48 hours.
Expect gourmetNeapolitan style pizza, slightly sour and chewy base, with huge airy crusts.
See our post for thebest places to eat near the trevi fountain.
Address: Via del Lavatore, 91
L’Antica Pizzeria da Michele
The famous Neapolitan pizzeria L’Antica Pizzeria da Micheledates back to 1870. They have two pizzerias in Rome; one near Villa Borghese and a second near the Trevi fountain.
It was the pizzeria where Julia Roberts was eating her pizza in the 2010 filmEat, Pray Love.
The menu consists of twothick-crusted(cornicione)pizza options.
The Margherita topped with buffalo mozzarella cheese, sweet sauce from San Marzanotomatoes grown near mountVesuvius and fresh basil leaves. Alternatively, the Marinara with tomato sauce and flavored with garlic and oregano.
The crusts are think, fluffy and bouncy, with pizza bases pleasingly chewy. The starters including pizza fritta (fried pizza) and calzone are worth trying.
Reservations recommended, with lines often going around the building.
Address: Via dei Lucchesi, 28
Pizzeria Loffredo
A small locally loved pizzeria located by Rome’s Numido Quadrato metro stop, owned by husband and wife Gennaro and Dina Loffredo.
The menu offers a mouth-watering selection of authentic Neapolitan pizzas, starters and desserts.
For starters choose the calzoncino fritto, which are crescents of fried leavened dough, filled with tomato, mozzarella and oregano.
A unique pizza choice is the Mezza luna, translating at half moon; a folded pie filled with meat and cheese.
Save space for the baba al rum, a delicious soft and spongy Neapolitan dessert, or the fried dough balls with nutella.
Address: Via Vestricio Spurinna, 51/53
Mondo Arancina
Mondo Arancina located in Rome’s Prati neighborhood, serves Sicilian fast food.
You will find Sicilian pizza (sfincione or sfinciuni), which is a thick-crust, deep-dish style, similar to forcaccia topped with tomato sauce, also a large variety of arancini.
Address: Via Marcantonio Colonna, 38
Pizza alle pala & pinsa Romana in Rome
Pinsa Romana was created in 2001 by Corrado Di Marco. It is lighter, crunchier and more digestible than regular pizza. The dough is made from wheat, rice and soy flour, baked at a lower temperature assisting in a higher hydration.
Pizza alla pala on the other hand is thin oval shaped flatbread. A Roman invention, where bakers stretch the dough lengthwise and cook in an electric oven.
Pizzeria La Pratolina
Since 2001 La Pratolina have been making delicious oblong pinsa, with a thicker base similar to a focaccia.
Locally sourced flour, combined with a 48 hour fermentation process, help create the crunchy light base easy to digest.
Stand out toppings from the menu include truffles, mozzarella, potatoes and red onions, as well as pistachio pesto, spicy salami and caciocavallo cheese.
Address:Via delgli Scipioni, 248
Pinsere
Pinsere serves oval shaped Roman pinsa near Rome’s Termini station.
There are 15 Seasonal topping choices. It has delicious gummy texture, with a soft inside and a crunchy crust.
Try the Eggplant, onion tomato and spicy salami.
It’s predominantly take-away, with no chairs or tables, so eat your pinsa standing up perched against the shelves, or to go.
Address: Via Flavia, 98
Pinsa e Buoi
Pinsa e buoifollow an old tradition from the Roman countryside harvest, when farmers used a mixture of wheat using flour form barley, millet, oats and spelt.
A high level of hydration combined with a long leavening process, creates a delicate, easy to digest, crunchy crust.
Popular choices on the menu include four cheeses, cacio e pepe with truffles and pears and walnuts.
Address: Via Salaria, 217,
Best Pizza in Rome – Gluten-free
Mama Eat Roma
For the best gluten-free pizza in Rome, look no further than Mama Eat Roma. The base is light and crispy with a soft crust.
There is a separate kitchen, dedicated to gluten-free with its very own chef.
Mama Eat have a restaurant in the Trastevere neighborhood, as well as a restaurant by Saint Peter’s square.
Highlights from the menu include mini-fried pizzas, calzone, arancini, pasta, and lasagna.
There is a good selection of gluten-free beer and local wine.
Trastevere
Address:Via di San Cosimato, 7/9
Vatican
Address:Borgo Pio, 28
Best Pizza in Rome for Delivery
Here are some popular choices for pizza delivery in Rome.
Pizza in Centro
Thick crust Neapolitan pizza and suppli starters on offer here.
The Toscana pizza with wild boar is a popular option
Pizza with nutella for those with a sweet tooth.
Address: Via degli Acquasparta, 25
Pizzeria Teresina La Tradizione
A popular pizza delivery near the Vatican, offering thin crust Roman-Style pizza. Gluten free pizza also available.
Address: Via San Tommaso d’Aquino, 121,
Conclusion
That concludes my blog for the best pizza in Rome.
Regardless of your pizza preference, you will be spoilt for choice in the Italian capital.
Which pizzerias are you going to visit?
For a complete insight into Italian cuisine, join us onThe Roman Food Tour.
