Pizza is one of the most versatile foods in the world. You can put various topping combinations on a pizza and always get something extra delicious. Not to mention, you can have a thin or thick crust, and even the way you cut it can differ.

As you already know, pizza comes from Italy and so we're especially excited to present you the topic for today - Roman pizza!

Rome is the capital of Italy and this pie proudly carries its name.

However, there are actually two different pizza styles that Roman pizza refers to:

• Pizza tonda - round and thin, this pie is served as a whole. It is also known as pizza bassa which means low pizza. This is to separate it from the popular Neapolitan pie. Not only that, but the dough of pizza tonda is also made with oil which makes it more crispy.
• Pizza al taglio - baked in a wood-fired oven, this rectangular pizza is served by the slice. In fact, its name means "by the cut." Typically, the slices are square and sold by weight. Resembling the flatbread focaccia, this pie is usually thicker and eaten on the go.

While both versions are sold in Rome and across Italy, it is pizza al taglio that is more common in America. Thus, when you say Roman pizza, you're probably referring to the rectangular pizza al taglio.

As with many other pies, there are plenty of toppings that can go on a Roman-style pizza. Most restaurants offer customization meaning you can pick the ingredients you like.

What Is the Origin of Roman Pizza?

When the first pizza Margherita was made in 1889, an amazing food history started.

Over the years, pizza has evolved into a worldwide phenomenon. It spread across its home place Italy, and Italian immigrants also brought it to the United States.

Nowadays, we all have our favorite slice and get to enjoy a variety of toppings.

But let's take a look at the development of Roman pies.

Early on, the pizza-making techniques weren't as refined. Thus, the first pan pies made in Tuscany had a dry dough. That's because the bakers would let it rise only for a short time. And they used larger amounts of flour, lard, and sugar. After World War II, fast food was surely becoming a huge thing. Pizza was obviously included and so in Rome, pizza al taglio was being sold all over town by the late 1960s.

Anyone from locals to tourists, from kids to adults, would enjoy these square slices featuring different toppings. It was THE street food in Rome.

As for round pies, initially, they were a thing in Naples. But in the 1970s, many pizzerias started to open in Rome, too. This led to the development of "pizza alla Romana."

The refinement of the pan pizza in Italy is associated with Corrado Di Marco. He was the founder of Pizzasnella Di Marco.

In the early 1980s, he updated the way pan pies were made. This meant that the dough had better hydration and took a longer time to rise. Lard was replaced with soya, and higher-quality flour was used. Sugar was also absent, and a bit of extra virgin olive oil was added.

This new cooking process proved to be successful. Today, we can all grab a bite of the wonderful Roman pizza.

How Many Calories in a Roman Pizza?

A single slice of this pie contains around 213 calories. This includes about 27g of carbs, 8g of fat, and 9g of protein.

Where Can I Find Roman Pizza Near Me?

If you're in New York, we suggest heading to Rosa Pizza on Frederick Douglass Blvd. They're open every day of the week but you can also order pickup or delivery through Slice.

As for other pizzerias near you, just check the listings on this page.