Our Pizza Story

Our dough, our pizza napoletana & our pizza al taglio

Here's a sneak peek of the items our customers can't stop talking about

That's what we're all about—serving delicious, in-house baked pizza made with care and a smile. We use premium flour, fresh ingredients, and artisanal meats and cheeses, tray-baked to perfection by our chefs. The result is a traditional Roman pizza with a crisp base and a light, airy center that's hard to beat. Known as pizza al taglio, it's a beautiful contradiction: a crunchy bottom crust topped with soft, hole-laced dough, like the inside of a great loaf of bread.

Nearly 200 years after Neapolitan pizza, Roman-style pizza made its debut. While Naples relied on large brick ovens, Rome favored smaller, stone-lined deck ovens due to high natural gas costs, making electric ovens more practical. The evenly heated, rectangular oven shape suited longer pizzas instead of small round ones. This practicality shaped the style, and by the 1960s, Roman pizza al taglio became a staple, known for its tray-baked form and generous, shareable slices.

Roman pizza dough has a distinct structure with a honeycomb-like crumb filled with tiny air pockets, making each bite light and easy to digest. The thin-to-medium crust uses simple ingredients: flour, water, yeast, olive oil, and salt. Olive oil sets it apart from Neapolitan dough, adding flavor, weight, and a crispier crunch while helping the dough stretch thinner. This balance creates a crust that's flavorful, airy inside, and satisfyingly crisp on the outside.

The signature airy crumb and thin, crispy crust come from dual-temperature ovens that control heat on the top and bottom. Electric ovens reduce burning and allow precise temperature control, helping the dough bake evenly without scorching. The seasoned pizza trays protect the crust as it cooks slower and more uniformly. Compared to wood ovens, this method lowers the risk of charring, resulting in a lighter, healthier pizza that's easier to digest and consistently crisp without tasting burnt.

What sets al taglio apart is its higher water content and refined flour, plus a three-stage fermentation process. Neapolitan dough uses just one fermentation, while Roman dough is cold-fermented in the fridge to rise slowly. Cooler temperatures slow yeast but let enzymes break down gluten, creating a lighter, airier crumb. This long process can take 72–96 hours, developing flavor and texture while reducing density, which is why al taglio dough feels so delicate yet structured.

And the toppings—pure joy. They can be baked with the crust for caramelized flavor or added fresh after baking, like greens, soft cheeses, or cured meats. Roman pizzerias display slices behind glass and sell them by length, cut with scissors—"al taglio" means "by the cut." This flexible style lets each slice shine, whether hot and melty or cool and fresh, making it perfect for variety lovers and modern, health-forward eating trends.

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