Pizza Romana Tonda
Rome, Italy
This round, ultra-thin pizza features a crispy, almost cracker-like crust with virtually no raised edge. It is baked in wood-fired ovens and can be topped with simple ingredients like tomato, mozzarella, anchovies, or local vegetables.
Why locals eat it
Developed in contrast to the soft, chewy Neapolitan style, this style of pizza gained immense popularity in Rome during the mid-20th century. It represents a casual, social dining style favored by locals in bustling Roman pizzerias.
Local tip
Look for places that use wood-fired ovens (forno a legna) and roll the dough out with a rolling pin (mattarello) to ensure the characteristic crunch.
Typically made with
Pizza dough, Tomato sauce, Mozzarella, Olive oil. Recipes vary — always check with the vendor if you have allergies.