Our Top Picks at RomanPizza.com

"The gold standard. Start here."

If you're new to Roman pizza, this is your entry point — and it's a perfect one. The San Marzano tomato sauce is bright and barely sweet, the fior di latte melts into pools of creamy white, and the crust is the real star: thick enough to have structure, airy enough to feel light, with a bottom that shatters satisfyingly when you fold it. We've ordered this dozens of times and it never disappoints.

"Elegant, effortless, unforgettable."

This is Roman pizza at its most sophisticated. The tonda base is paper-thin and uniformly crispy — baked directly on the oven floor so every square inch has the same perfect crunch. It comes out topped with creamy mozzarella, then finished post-bake with silky prosciutto crudo and a handful of peppery wild arugula. The contrast of warm, melted cheese against the cool, fresh toppings is genuinely extraordinary.

"Deceptively simple. Absolutely addictive."

Don't let the minimalism fool you. A great pizza bianca is one of the most technically demanding things a Roman baker makes — the dough has to be perfect because there's nothing to hide behind. This one is. The olive oil soaks into the airy crumb, the sea salt crystals on top give every bite a little pop of salinity, and the rosemary adds just enough herbal fragrance to make it feel complete. We eat this as a snack, as a side, as a sandwich base. It's endlessly versatile.

"Rich, indulgent, perfectly balanced."

Four cheeses on a Roman tonda sounds like it could be overwhelming — and in lesser hands it would be. Here, the balance is masterful. Mozzarella provides the creamy base, pecorino adds a sharp, salty edge, gorgonzola brings a gentle blue funk, and a touch of fontina rounds everything out with a nutty sweetness. The thin, crispy crust is essential: it's the only thing that can stand up to this much cheese without collapsing.

"Fiery, bold, and deeply satisfying."

The Diavola is for those who want their pizza to fight back a little. Thin-sliced Calabrian salami is layered generously over a rich tomato base, and the fat renders in the oven to create little pools of spiced oil that soak into the crust. The heat builds slowly — it's not a one-note burn but a complex, lingering warmth that makes you reach for another slice. One of the most characterful pizzas on the menu.

"The most digestible pizza you'll ever eat."

If you've ever found regular pizza too heavy, pinsa is your answer. The multi-flour dough (wheat, soy, rice) with its extreme hydration produces a crust that's almost impossibly light — crispy on the outside, cloud-like within. Topped with a whole burrata that collapses into a pool of cream when you cut into it, and sweet roasted cherry tomatoes that burst with concentrated flavor, this is a genuinely revelatory pizza experience.