Seu Pizza
Rome's most decorated contemporary pizzeria, and the record is unusually checkable: a named pizzaiolo, suppliers named in print (Petra/Molino Quaglia flour, Solania tomatoes, Latteria Sorrentina fior di latte), a stated hydration of 68-70% baked at about 420C, and a separate padellino dough at 75% that is baked in a static oven, blast-chilled and regenerated. It closed for five months of works and reopened on 30 October 2025 under the shortened name Seu Pizza, with three ovens and a menu that now runs pala and padellino alongside the tonda. Its own second Rome site, TAC, is the one the business describes as its Roman-style pizza, which is the clearest evidence of where this pizzeria sits in the city's three traditions.
No photograph published for Seu Pizza yet.
Why it is here
Rome's most decorated contemporary pizzeria, and the record is unusually checkable: a named pizzaiolo, suppliers named in print (Petra/Molino Quaglia flour, Solania tomatoes, Latteria Sorrentina fior di latte), a stated hydration of 68-70% baked at about 420C, and a separate padellino dough at 75% that is baked in a static oven, blast-chilled and regenerated. It closed for five months of works and reopened on 30 October 2025 under the shortened name Seu Pizza, with three ovens and a menu that now runs pala and padellino alongside the tonda. Its own second Rome site, TAC, is the one the business describes as its Roman-style pizza, which is the clearest evidence of where this pizzeria sits in the city's three traditions.
What to order
La mia margherita (San Marzano arrosto, treccia di fior di latte, parmigiano, basilico, mix pepi Seu, 15 euro); the pala romana with scarola napoletana on an 80% hydration biga dough; Supercapricciosa (18 euro)