180g Pizzeria Romana
One of the pizzerias two named critics credit with the rinascimento della pizza romana, and the dough is described precisely enough to check: 180 grams is the weight of the ball, made with a liquid pre-ferment and high hydration, stretched by hand until it is almost transparent. The result is recorded as low, thin and lightly crisp with a scorched edge, which is the tonda discipline as Roman writers describe it. It has been in Centocelle for a decade and runs two take-away counters elsewhere in the city.
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Why it is here
One of the pizzerias two named critics credit with the rinascimento della pizza romana, and the dough is described precisely enough to check: 180 grams is the weight of the ball, made with a liquid pre-ferment and high hydration, stretched by hand until it is almost transparent. The result is recorded as low, thin and lightly crisp with a scorched edge, which is the tonda discipline as Roman writers describe it. It has been in Centocelle for a decade and runs two take-away counters elsewhere in the city.
What to order
The signature pizza bianca con la mortazza; Core a Core, a trancio of pizza in teglia with confit cuore di bue tomato, heart pastrami and chimichurri (8.5 euro); the fritti, particularly the Sampietrino