Where To Eat The Best Pizza In Rome [Picked By A Local]

Author: Veruska Anconitano, Award-Winning Food Travel Journalist, Sommelier & Outdoor LoverAuthor information
About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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Are you a traveler on a quest for the best pizza in Rome? As a local, I’m here to guide you through the city’s meandering streets and hidden corners, showing you where to find the most authentic and mouthwatering pizzas. This article is your compass to the best pizzerias in Rome, as recommended by someone who has experienced and savored each slice right at its source.

In the heart of Rome, pizza takes on various delicious forms. The pizza al taglio, a quintessential Roman fast food, is a favorite for those on the move. It’s sold by weight and often enjoyed standing at high-top tables or while strolling the streets. On the other hand, the pizza alla pala is a staple in traditional bread bakeries, baked directly on the oven hearth, often larger and perfect for sharing. And then there’s the revered pizza rotonda—a round, unsliced pizza with a unique crispy yet chewy crust, traditionally served to seated diners with a set of silverware, elevating the pizza dining experience to new heights.

This article is your gateway to the best pizza in Rome, specifically pizza rotonda and pizza al taglio. We’ll venture into local favorites pizzerias, hidden gems waiting to be discovered, and popular spots where locals and tourists converge for a slice of Roman heaven. Let’s embark on this flavorful journey together, exploring the best pizza in Rome, just like a local would.

Characteristics of Roman Pizza

Pizza in Rome
Pizza in Rome

Roman pizza stands out for its distinctive characteristics, setting it apart from other regional styles. The hallmark of Roman pizza is its crust: thin, crispy, and light. This is most notably seen in pizza tonda, where the crust is rolled out exceptionally thin, achieving a crunchiness that is both satisfying and a perfect canvas for various toppings. The emphasis on a crisp texture contrasts sharply with the softer, chewier base commonly found in Neapolitan pizza.

The ingredients used in Roman pizza are a blend of tradition and quality. Typically, the dough is made with a mix of flour, water, yeast, salt, and sometimes olive oil, contributing to its crispy texture. The process of slow fermentation and careful handling of the dough is crucial in achieving the characteristic thinness without compromising on flavor. Toppings for Roman pizza are often simple yet high-quality, focusing on fresh, locally-sourced ingredients. From classic Margheritas to pizzas topped with zucchini flowers and buffalo mozzarella, the toppings are applied with a lighter touch, ensuring that the crust remains the star of the show.

In addition to pizza tonda, the other varieties like pizza in teglia and pizza alla pala also showcase the versatility of Roman pizza. Pizza in teglia is thicker and often found in bakeries and takeaways, baked in large rectangular trays, and known for its airy, focaccia-like base. Pizza alla pala is another popular style, where the dough is stretched on a paddle (pala) and baked directly on the oven floor, resulting in a crust that’s crispy on the outside and soft inside. These different styles represent Rome’s culinary creativity, each offering a unique pizza-eating experience that pays homage to the city’s rich gastronomic heritage.

Top Pizzerias in Rome

Ai Marmi

Ai Marmi

Pizzeria Ai Marmi, a celebrated name in the heart of Trastevere, is a paradise for lovers of authentic thin Roman pizza. Situated on Viale Trastevere, 53, just a short stroll from the Garibaldi bridge, this historic establishment has etched its name as a cornerstone in Trastevere’s vibrant culinary scene. However, it’s important to note that if you’re a fan of thick-crust pizza, this might not be the place for you. Ai Marmi is dedicated to crafting the perfect thin crust, a specialty that has garnered a legion of devoted followers.

Daily, dozens of pizza enthusiasts converge at Ai Marmi to indulge in what many proclaim to be the best pizza in Rome. Be prepared for a brief wait, typically 10 to 20 minutes. It’s a small price to pay for a slice of Roman culinary heaven, but don’t wait until you’re overly hungry – the anticipation might just be too much!

The menu boasts an impressive selection, including the classic supplì (fried ball of rice with a heart of molten mozzarella), savory potato croquettes, the exquisite “olive ascolane” (fried olives stuffed with meat), crispy fried cod fish, and even “cacio e pepe” flavored potato chips. To ensure you experience a bit of everything, opting for a mixed platter is a wise choice. These appetizers are not just a meal starter; they’re a culinary journey in themselves.

The main event unfolds following the appetizers with Ai Marmi’s fantastic pizza. The menu is a testament to the versatility and creativity of Roman pizza-making. Whether you prefer something simple or a pizza adorned with a plethora of ingredients, there’s something to satisfy every palate.

Ai Marmi operates like a well-oiled machine, with a revolving door of customers and a no-nonsense approach to service. The waiters, focused on efficiency and precision, may not have the time for extended conversations or numerous questions. This brisk service style is part of the charm, ensuring that your delicious croquettes and mouth-watering thin-crust pizza are delivered promptly and perfectly.

Pizzeria Ai Marmi is located at Viale di Trastevere, 53-59, Rome, Italy

Da Baffetto

Da Baffetto

Baffetto pizzeria stands as a beacon in the heart of Rome, drawing in a diverse crowd that ranges from local students to international movie stars. The reason? Its reputation for serving what many, including myself, consider the best Roman-style pizza in the city. The charm of Baffetto lies not just in its food but also in its ambiance. As you step through the doors, you’re greeted by a small room, its walls adorned with white ceramic tiles and snapshots of celebrity patrons, all bearing testament to the pizzeria’s fame and history.

The heart of Baffetto is its wood-fired brick oven, strategically placed just inside the entrance. This oven is not just a cooking appliance; it’s a centerpiece that radiates warmth and fills the space with the enticing aroma of baking pizza. The layout of the pizzeria is intimate and inviting, with two additional dining rooms tucked away upstairs, offering a cozy retreat from the bustling streets of Rome.

Baffetto prides itself on being an authentic pizzeria, focusing solely on crafting traditional Roman crisp, thin-crust pizzas. This dedication to simplicity and quality is evident in every slice. The pizzas come in three sizes, catering to different appetites, and are customizable with a variety of toppings. Whether you’re a fan of classic combinations or prefer to experiment with your flavors, Baffetto’s menu accommodates all preferences without compromising the authentic Roman pizza experience.

As the pizzeria is perpetually busy, guests are usually ready to accept any table they are allocated. This willingness to embrace the bustling environment adds to the communal and inclusive feel of the place. Dining at Baffetto is not just about savoring the thin, crispy crusts of their pizzas; it’s about immersing oneself in the lively spirit of Rome, where food and culture intertwine seamlessly.

Baffetto is located at Via del Governo Vecchio, 114, Rome, Italy

Dar Poeta

Dar Poeta

Tucked away in a quaint street within the bustling Trastevere neighborhood, Dar Poeta stands out as a pizzeria with a distinctive approach to pizza-making. Specializing in 100% natural, yeast-free slow-rise pizza, Dar Poeta offers a culinary experience that is not only delicious but also exceptionally digestible. This unique method results in a light and gentle pizza on the stomach, making it a favorite among locals and visitors.

Dar Poeta’s pizza toppings range from traditional favorites to more unconventional and eclectic choices. This blend of classic and innovative toppings caters to various tastes and preferences, ensuring every visitor finds something to delight their palate.

The service at Dar Poeta is quintessentially Roman, occasionally bordering on gruff, but always efficient and genuine. This straightforward approach adds to the authentic experience of dining in a Roman pizzeria. The bill, casually scrawled on the brown-paper table covering, reflects the unpretentious and down-to-earth atmosphere that Dar Poeta prides itself on.

Dar Poeta is no secret among pizza lovers. The pizzeria often sees long queues of eager diners, a testament to the quality of its offerings. The atmosphere is invariably jolly and lively, a characteristic charm of Trastevere’s dining scene. However, be prepared for a bit of a journey. Located down a winding alley and past other tempting restaurants, reaching Dar Poeta requires dedication and resistance to other culinary distractions, especially if you’re already hungry.

Dar Poeta is located at Vicolo del Bologna, 45, Rome, Italy

180g Pizzeria Romana

180g Pizzeria Romana

Nestled just outside the bustling city center, 180g Pizzeria Romana is a beloved staple among locals. This pizzeria is more than just a place to eat; it’s a vibrant social hub where the boisterous crowd often comprises familiar faces. As a visitor, you’re not just stepping into a restaurant; you’re entering a lively community where making new friends is part of the experience.

The pizzeria’s name, 180 Grammi, is a nod to the meticulous craft behind each pizza. It refers to the 180-gram dough balls that form the standard weight for their Pizza Romana. This attention to detail ensures a consistent quality and texture, making each pizza a perfect representation of Roman culinary expertise.

180g Pizzeria Romana is dedicated to crafting authentic pizza Romana. These thin-crust personal pizzas are not just meals; they are culinary tributes to the city of Rome. Each pizza is a blend of tradition and innovation, offering a taste experience that is both familiar and exciting. For first-time visitors, the journey should begin with the classics. A slice of the traditional amatriciana is a must-try, followed by the creative flair of 180g’s white pizza, topped with chicory and sausage.

One of the highlights at 180g Pizzeria Romana is the Sampietrini. This cubic delight is an innovative take on Italy’s traditional suppli, arancini, and frittatina. Stuffed with tonarelli cacio e pepe and crowned with smoked cacio e pepe cream, the Sampietrini is a testament to the pizzeria’s forward-thinking approach. It’s a dish that encapsulates the essence of Italian cuisine while pushing the boundaries of traditional flavors.

The atmosphere at 180g Pizzeria Romana is as dynamic as its menu. The lively setting, combined with the warm and welcoming nature of both staff and patrons, creates an inviting and exhilarating environment. It’s a place where the joy of sharing a meal is amplified by the crowd’s energy and the cuisine’s innovative spirit.

180g Pizzeria Romana is located at Via Genazzano, 32, Rome, Italy

La Gatta Mangiona

La Gatta Mangiona

La Gatta Mangiona, nestled in the vibrant neighborhood of Monteverde, has become a beloved destination for a diverse clientele. Couples seeking a romantic dinner, groups of friends gathering for a night out, and families enjoying a meal together all find their way to this esteemed pizzeria and trattoria. La Gatta Mangiona’s allure lies in its high-end pizza and its welcoming atmosphere that caters to various groups with ease and elegance.

At the heart of La Gatta Mangiona is owner Giancarlo Casa, a man whose dedication to quality is evident in every aspect of the establishment. Casa’s commitment to using only the finest ingredients is a testament to his seriousness about offering an exceptional dining experience. This attention to detail extends beyond the food to the drinks menu, which features an outstanding selection of wines meticulously chosen to complement the pizzas.

The pizza menu at La Gatta Mangiona skillfully straddles the line between classic and innovative. Traditional favorites like Margherita and marinara sit alongside creative concoctions featuring combinations such as romanesco and coppa, or asparagus, duck speck, and asiago. The best time to enjoy these culinary masterpieces is from Monday to Thursday nights when the pizzeria is less crowded, allowing for a more relaxed and intimate dining experience.

La Gatta Mangiona is more than just a pizzeria; it encloses local flavor and culture. The menu extends beyond pizzas to include an excellent selection of fritti (fried starters) and sfizi (delicious antipasti), showcasing the breadth of Italian culinary tradition. The bustling clientele adds to the vibrant and authentic atmosphere, making every visit a unique experience.

Giancarlo Casa’s passion for perfection is evident in the monthly blackboard menu, which features a dedicated pizza often showcasing creative and unique toppings not found elsewhere. The extensive libations menu is a treasure trove for those with a penchant for beer and spirits. With five pages of beer options and a selection of fine whiskey and grappa, every beverage choice promises to enhance the dining experience.

La Gatta Mangiona is located at Via Federico Ozanam, 30-32, Rome, Italy

Forno Campo de’ Fiori

Forno Campo de' Fiori

Forno Campo de’ Fiori is a classic bread bakery in the heart of Rome. Renowned for its variety of loaves, cookies, and jam tarts, this bakery holds a special place in the hearts of locals and visitors. However, the true star of Forno Campo de’ Fiori is its pizza alla pala – a Roman pizza tradition that is both simple and sublime.

At Forno Campo de’ Fiori, pizza alla pala is more than just a menu item; it’s a culinary spectacle. The staff skillfully chop slices from long, mouth-watering slabs of pizza, weigh them, and wrap them in brown paper for customers to enjoy on the go. This style of pizza, characterized by its elongated shape and crispy yet airy crust, is a testament to the bakery’s dedication to Roman pizza-making traditions.

Few experiences in Rome are quintessentially delightful as savoring a slice of Forno Campo de Fiori’s pizza on the cobblestones outside the shop. The fiori di zucca pizza, topped with delicate zucchini flowers, is a particular favorite. As you enjoy your slice, you can peer through the adjacent window, where you’ll see skilled pizzaioli expertly stretching jiggly lumps of dough into five-foot-long pizzas. This window into the world of traditional pizza-making adds an extra layer of enjoyment to the already delicious fare.

Timing is everything, and Forno Campo de’ Fiori understands this well. If you find yourself visiting mid-afternoon during the bakery’s temporary closure, there’s no need to be disappointed. Just across the alley, Forno Campo de’ Fiori’s annex offers a delightful alternative: pizza con la mortazza. This mortadella sandwich, made with the bakery’s intensely and perfectly salty pizza bianca, is a flavor-packed option that ensures no visitor leaves unsatisfied.

Forno Campo de’ Fiori is more than a bakery; it’s a staple in Roman cuisine. Its ability to seamlessly blend the art of bread-making with the tradition of Roman pizza creates a unique and memorable culinary experience. Whether you’re grabbing a quick snack or indulging in a leisurely meal, the flavors and atmosphere of Forno Campo de’ Fiori encapsulate the essence of Rome’s rich gastronomic culture.

Forno Campo de’ Fiori is located at Campo de’ Fiori, 22, Rome, Italy

A Rota Pizzeria Romanesca

A Rota Pizzeria Romanesca

A Rota Pizzeria Romanesca, founded by restaurateur Marco Pucciotti, is named after the Roman phrase “a rota,” symbolizing the idea of consuming something continuously. This concept is not just a name but a reflection of the experience they offer – one that keeps diners coming back for more. Located in the eastern Rome neighborhood of Tor Pignattara, A Rota has become a destination for those in pursuit of exceptional pizza.

The star of A Rota is undoubtedly the pizza tonda – a paper-thin, round pizza that is a testament to El Sabawy’s skill and dedication. The pizzaiolo employs a low-hydration dough, which he expertly coaxes into a disk using a rolling pin. This meticulous process, coupled with cooking the pizza at a lower temperature for a longer duration, results in an incredibly crisp base. This unique approach not only sets A Rota apart but also provides the perfect canvas for an array of toppings.

At A Rota, the menu offers a harmonious blend of classic and inventive toppings. While traditional favorites are always available, the pizzeria shines with its more creative and seasonal offerings. For instance, April’s Sami Special is a culinary delight featuring mozzarella, fennel gratin, Taggiasca olives, sundried tomato pesto, red onion gel, and fresh basil. These innovative combinations change with the seasons, ensuring that each visit to A Rota offers a new and exciting flavor experience.

A Rota Pizzeria Romanesca has established itself as a must-visit destination for pizza lovers. The journey to Tor Pignattara is rewarded with a pizza experience that is both unique and memorable. The commitment to quality and innovation in pizza-making, combined with the cozy and welcoming atmosphere of the pizzeria, makes every meal at A Rota a culinary adventure.

The ever-changing menu at A Rota reflects not only the creativity of the kitchen but also a deep respect for seasonal ingredients. This commitment to freshness and innovation ensures that the pizzeria remains at the forefront of Rome’s dynamic culinary scene. Diners can always expect something new and exciting, whether it’s a seasonal topping combination or a unique take on a classic pizza.

Rota Pizzeria Romanesca is located at Via di Tor Pignattara, 190, Rome, Italy



Over two decades ago, Pizzarium’s founder, Gabriele Bonci, set a new standard in Rome’s pizza scene by launching the third-wave pizza in teglia style. This innovative approach combined traditional bread-making techniques with fanatical sourcing and imaginative topping combinations. Bonci’s vision not only transformed Pizzarium into a culinary landmark but also inspired a wave of creativity among pizzerias citywide.

At the heart of Pizzarium’s success is its high-hydration dough, which undergoes a meticulous, long, cold fermentation process. This careful preparation results in a dough that, once stretched into pans, becomes the perfect base for an array of delectable toppings. The pizza here is a canvas for creativity, featuring combinations like braised artichokes, ribbons of guanciale, and a generous sprinkle of pecorino. Yet, Pizzarium also excels in classic flavors, with offerings like the rossa (tomato and oregano) and patate (buttery potatoes and mozzarella) perennial favorites.

Pizzarium’s expertise extends beyond pizza. The pizzeria also boasts an array of extraordinary fried items, perfect for starting off your meal. The polpette di bollito (tender beef croquettes), supplì alla carbonara (deep-fried spaghetti with guanciale, pecorino, and egg), and lasagna fritta (fried cubes of meat and bechamel-laced pasta) are just a few examples of the innovative and mouth-watering options available.

The popularity of Pizzarium is evident in the queues that often form outside its doors, attracting a crowd as diverse and international as the visitors to the nearby Vatican. This atmosphere adds to the experience, as both locals and tourists eagerly wait to taste what many consider to be among the best pizza in Rome.

Pizzarium stands as a testament to culinary innovation and tradition. Gabriele Bonci’s commitment to quality ingredients, combined with his revolutionary approach to pizza-making, has not only earned Pizzarium a place in the hearts of pizza lovers but also cemented its status as a must-visit destination in Rome’s gastronomic landscape.

Pizzarium is located at Via della Meloria, 43, Rome, Italy

Da Remo

Da Remo, a dinner-only Roman pizzeria, offers an authentic Italian dining experience, but with a caveat: timing is crucial. If you plan to visit between the peak hours of 8 and 10:30 p.m., be prepared for a wait, as the pizzeria is at its busiest. The queue, often stretching outside the door, is a testament to Da Remo’s popularity and the high quality of its offerings.

Before diving into the main event, diners at Da Remo are encouraged to start with a selection of fritti – a variety of deliciously fried appetizers that are a staple in Roman cuisine. Pair these with a plate of beans, a simple yet satisfying beginning setting the stage for the pizza.

The highlight of Da Remo is undoubtedly its thin-crust pizza tonda. Made in a traditional wood-burning oven, these pizzas are known for their light, crispy base, and sparse yet flavorful toppings. The simplicity of the pizzas, such as the classic margherita and marinara, is key to their appeal. Each pizza celebrates quality ingredients and the skill of the pizzaioli.

Adding to the authentic Roman pizzeria experience is the service. The servers at Da Remo are known for their no-nonsense, efficient manner – often perceived as surly, but always ensuring that your pizza experience is smooth and swift. This straightforward approach is part of the charm of dining at Da Remo, adding to the lively and bustling atmosphere.

During the summer months, Da Remo’s outdoor seating becomes a necessity and a delight. The heat from the indoor pizza oven makes the outside tables highly sought after. Dining al fresco under the Roman sky adds an extra layer of enjoyment to the meal, allowing diners to soak in the vibrant street life while enjoying their pizza.

Da Remo is located at Piazza di S Maria Liberatrice, 44, Rome, Italy

Pizza Etiquette and Dining Culture in Rome

Pizza Etiquette and Dining Culture in Rome

Understanding the local pizza etiquette and culture can enrich your culinary experience when dining in Rome. Eating pizza in Rome is not just about savoring the flavors; it’s also about immersing yourself in the traditions and customs that define the Roman dining experience. Whether you’re seated at a traditional pizzeria or grabbing a slice on the go, there are subtle nuances to enjoying pizza the Roman way.

At a sit-down pizzeria, especially when indulging in pizza tonda, it’s common to eat with a fork and knife. This practice might surprise those accustomed to grabbing a slice with their hands, but it’s a sign of respect for the dish and its preparation in Rome. It lets you appreciate each bite’s thin, crispy crust and perfectly balanced toppings. Additionally, Roman pizzas are typically served unsliced, emphasizing the personal experience of cutting and eating the pizza at your own pace.

Do you want to eat like an Italian in Italy?
Our 22 rules to eat like an Italian are the perfect starting point: learn how to order, what to order and how to feel like an authentic Italian when traveling to Italy.

For pizza al taglio, the casual street food style of pizza, the approach is more relaxed. Here, it’s customary to eat with your hands. These slices are often folded in half for ease of eating, especially if you’re on the move. It’s common to see locals and tourists alike enjoying a quick bite while exploring the city’s sights

Sharing is also a vital part of the pizza dining experience in Rome. It’s not uncommon for groups to order multiple pizzas to share at the table, allowing everyone to sample a variety of flavors. This communal aspect of dining reflects the Italian emphasis on food as a means to bring people together.

Understanding these dining customs not only shows respect for local traditions but also enhances your enjoyment of the meal. As you navigate the pizzerias of Rome, embracing these etiquette and cultural nuances will lead to a more authentic and memorable pizza experience.

If pizza is not your dish-to-go, why not try the famous pasta alla carbonara in Rome? Get my advice on where to eat the best carbonara in Rome and be happy!

Pizza in Rome vs Naples: Key Differences

Let me explain briefly if you are wondering what the differences are between Rome and Naples, the two epicenters of pizza.

The most striking difference lies in the dough and crust.

Neapolitan pizza, originating from Naples, is famous for its soft, fluffy crust with a slightly charred and chewy edge. This texture is achieved through a high-hydration dough, fast cooking at extremely high temperatures, and a specific kneading technique. The crust in Neapolitan pizza acts as a pillowy bed for fresh, often simple toppings like San Marzano tomatoes, mozzarella di bufala, basil, and olive oil.

In contrast, Roman pizza, particularly the pizza tonda, is characterized by a thinner, crisper crust. It’s rolled out thinly and cooked at a lower temperature for a longer period, resulting in a crunchier, almost cracker-like texture. This style of pizza can support a wider variety of toppings without becoming soggy, allowing for more creative and diverse flavor combinations.

While both styles adhere to the principles of Italian cooking, focusing on high-quality, fresh ingredients, the results are distinctly different, each reflecting its city’s culinary identity.

Whether you prefer the soft and tender Neapolitan pizza or the crispy and light Roman pizza, both styles offer a unique and authentic taste of Italy’s rich pizza heritage.

Rome’s Pizza as a Culinary Journey

As our culinary journey through Rome’s pizza landscape concludes, it’s evident that pizza here is more than just a dish—it’s an integral part of the city’s soul and a reflection of its rich history and vibrant culture. From the thin, crisp crust of the pizza tonda to the varied delights of pizza al taglio, each style we’ve explored offers a unique taste of Rome, rooted in centuries of tradition and culinary innovation.

What makes Roman pizza truly special is how it encapsulates the city’s essence—its ability to balance the old with the new, tradition with modernity, and simplicity with sophistication. Whether it’s a renowned establishment or a hidden gem, each pizzeria in Rome contributes its own chapter to the ongoing story of Roman pizza. They serve not just meals, but experiences that stay with you long after the last bite.

As you venture out to explore Rome’s pizzerias, remember that each visit is more than a meal; it’s an opportunity to connect with the city’s history, to engage with its present, and to partake in a culinary tradition that has been passed down through generations. Whether you’re a local or a traveler, the pizza in Rome offers a universal language of flavor and enjoyment, inviting everyone to the table.

So, armed with knowledge and an appetite, step out onto the cobblestone streets of Rome and let your taste buds guide you. Each pizzeria awaits with its own story, ready to be discovered, one delicious slice at a time. Buon appetito!

Are you traveling to Rome and looking for a food tour to attend?
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Disclaimer: None of the establishments mentioned in this list have paid for their inclusion. My recommendations are based purely on personal experience and genuine appreciation. I have personally visited and paid for the pizzas at each location to ensure an authentic and unbiased perspective. My goal is to share my love for Roman pizza and guide you to some of the best culinary experiences in Rome.
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