The Top 20 Pizzerias You Must Visit in Rome

About two decades ago, Gabriele Bonci introduced Rome to the third-wave pizza in teglia, employing artisanal bread-making techniques, meticulous ingredient sourcing, and inventive topping ideas that have inspired countless other pizzerias. Their high-hydration dough undergoes a lengthy cold fermentation process before being shaped into pans and adorned with exquisite combinations like braised artichokes, ribbons of guanciale, and a sprinkle of pecorino. Classic flavors such as rossa (tomato and oregano) and patate (creamy potatoes and mozzarella) are also hard to resist. Start your meal with Pizzarium’s remarkable fried offerings, including polpette di bollito (beef croquettes), supplì alla carbonara (deep-fried spaghetti with guanciale, pecorino, and egg), and lasagna fritta (a cube of meat and béchamel-filled pasta). Be prepared for a wait; Pizzarium attracts as many visitors as the nearby Vatican.

In his Monteverde pizzeria and trattoria, Giancarlo Casa masterfully fuses the textures of Roman and Neapolitan styles to create thick-rimmed pizzas with crusts that are tender, chewy, and crispy all at once. Try the southern-inspired broccoli rabe and sausage topped with smoked provolone, or the Roman classic capricciosa, a margherita enriched with artichokes, olives, prosciutto, and a hard-boiled egg. The drink menu features an extensive selection of craft beers, as well as wine, whiskey, and grappa. Always kick off your meal with fried appetizers like carciofi infarinati (seasonal artichokes) and uniquely seasoned supplì.

Just a ten-minute stroll from Gabriele Bonci’s iconic pizza al taglio spot, Pizzarium, this decade-old bakery offers pizzas in various styles, along with exquisite breads and pastries. Their alla pala style is complemented by pizzette (small pizzas) made from either puff pastry—ideal for a savory aperitivo—or leavened dough discs. However, the true highlights are the sandwiches, featuring glorious mortadella or house-made porchetta nestled between soft slices of pizza bianca.

Located in a modern space within a 1970s apartment building on the edge of Trastevere, Seu Pizza Illuminati is a four-year-old venture where pizzaiolo Pier Daniele Seu and his partner Valeria Zuppardo showcase a contemporary approach to pizza. This is one of the rare spots in town where chefs use tweezers and piping bags to artfully finish each pie, resulting in dishes that are fresh, playful, and far from pretentious. Their creative twists on classics are a delight, such as the margherita arrosto, which pairs roasted tomatoes with tangy sauce for a perfect sweet and acidic balance. Seasonal offerings like the maialino al bosco, featuring porcini and sausage, resemble composed dishes more than traditional toppings, yet they remain thoughtful and delicious.

Mirko Rizzo has established himself as a true Renaissance figure in the world of pizza. He first gained acclaim at his renowned pizza in teglia establishment, Pommidoro, in Centocelle, and has since ventured into the realm of pizza tonda at his latest spot, L’Elementare, located in Trastevere. Rizzo’s creations are often decadently indulgent, featuring toppings like Porco Blu (chicory, capocollo, and blue cheese cream), and his fried starters are equally rich, showcasing cream-filled, deep-fried tortellini and fried lasagna bricks. Pair your meal with a refreshing beer from an impressive selection.

Much like its nearby rival Antico Forno Roscioli, Forno Campo dè Fiori is a traditional bakery offering loaves, cookies, and jam tarts, but the real star is the pizza alla pala. Staff slice off portions from long slabs of pizza, weigh them, and wrap them in brown paper for takeout. Few experiences in Rome compare to enjoying a slice of Forno Campo de Fiori’s fiori di zucca pizza while sitting on the cobblestones outside, watching as skilled pizzaiolos stretch and shape five-foot-long pizzas through the adjacent window. If you arrive in the mid-afternoon when the bakery takes a break, be sure to stop by their annex across the alley for pizza con la mortazza, a delicious mortadella sandwich made with their perfectly salty pizza bianca.

Stefano Callegari created the trapizzino over a decade ago at his pizza al taglio spot in Testaccio. This triangular pizza pocket, stuffed with savory Roman secondi, became so popular that he eventually closed the pizzeria to open a dedicated Trapizzino shop. Today, you can find locations throughout Rome and around the world. The name trapizzino cleverly combines tramezzino (a triangular sandwich made from crustless white bread) and pizza (the pocket is crafted from naturally fermented pizza dough). Fillings range from central Italian favorites like pollo alla cacciatora (braised dark meat chicken with vinegar, herbs, and garlic) to Roman classics such as picchiapò (beef simmered in a mildly spicy tomato sauce). The adjacent annex, often open at the staff's discretion, offers a selection of wines from Lazio.

Testaccio boasts one of the few markets in Rome where you can enjoy prepared foods, as most others primarily sell ingredients. In 2017, husband-and-wife duo Paola Manco and Andrea Salabè established Casa Manco, quickly becoming a favorite amid a growing array of dining options. They specialize in pizza alla pala, naturally fermenting their dough and allowing it to proof for four days before shaping it into elongated discs. Their robust toppings complement the sturdy base: zucchini flowers, salted anchovies, and stracciatella; guanciale, pecorino Romano, and black pepper; potato and mozzarella. Even their simplest offering—dough rolled in sesame seeds and baked—delivers an airy texture and rich, toasted flavor, showcasing a complexity that belies its simplicity. There’s also a second location on Via di San Cosimato in Trastevere.

Affectionately dubbed l’obitorio (“the morgue”) by locals for its marble decor, Ai Marmi is a nearly century-old establishment located on Trastevere’s bustling thoroughfare. It has become a beloved destination for wood-fired pizza tonda, despite the retro signage on the oven proclaiming “pizza napoletana.” The delicate, thin-crust pizzas typify the tonda style, dramatically extending beyond their plates. Don’t miss the illuminated menu above the bar featuring appetizers like fagioli (beans), filetti di baccalà (battered cod fillets), and supplì al telefono (rice croquettes known for their melty cheese).

Despite its name suggesting age, the centrally located Antico Forno Roscioli was opened by the Roscioli family in the 1970s. They faithfully craft classic Roman baked goods, yet it’s the bustling counter that attracts throngs of visitors each day. Under the bright Roscioli sign, you’ll find the real highlight: pizza alla pala, ordered from the straightforward staff. In the mornings, options are simple—pizza rossa (zesty tomato sauce), bianca (olive oil and salt), and patate (potato, with or without cheese). Lunchtime turns the space into a lively cafeteria, showcasing more intricate pizzas at the counter. The traditional offerings remain the stars, boasting a robust structure and a crispy, chewy texture that epitomizes the style.

Be ready to queue if you arrive at this dinner-only Roman pizzeria between 8 and 10:30 p.m. Begin your meal with a selection of fritti and a side of beans, then enjoy thin-crust pizza tonda cooked in a wood-fired oven with minimal toppings. Grumpy servers serve up reliably delicious, straightforward pizzas like margherita and marinara, and during the summer, outdoor seating is essential due to the heat radiating from the indoor oven.

Pizzeria Ostiense offers ultra-thin, crisp wood-fired pizzas. The owners, former staff from Da Remo, relocated to the Ostiense area from nearby Testaccio, bringing along a focus on efficient, friendly service instead of their previous snark. The menu includes all the Roman classics: beans, fried appetizers, traditional pies, and desserts. While there are a few pasta options, it’s the straightforward fritti and the affordable, no-frills pizza that keep locals returning time after time.

Few Mytouries near the Trevi Fountain—and in Rome as a whole—can boast of using solely local organic ingredients. However, pizzaiolo Luca Issa at Piccolo Buco doesn’t let the lack of demand from the neighborhood's clientele deter him. He hand-mixes his dough, crafts it with a generous rim, and tops it with cheeses, meats, and tomatoes sourced from dedicated small producers. The result is a fragrant crust paired with delightful ingredients like sweet yellow tomatoes, creamy buffalo mozzarella, savory anchovies, and a sprinkle of salty olive powder and capers. To elevate his pizzas, Issa meticulously selects the perfect olive oil to enhance, rather than overshadow, the toppings.

This pizzeria-pub close to San Giovanni is another gem from Stefano Callegari, the mastermind behind the trapizzino, as well as Sforno and Tonda. Partnering with restaurateur Marco Pucciotti, they brought in pizzaiolo Alessio Muscas to enhance their thick-rimmed, crispy yet chewy pizzas that blend Roman and Neapolitan styles, all baked in a wood-fired Valoriani oven. One standout pizza features wild fennel paired with spicy cured pork loin, marinated mushrooms, and Parmigiano-Reggiano; another showcases the classic cacio e pepe, topped with a generous layer of pecorino Romano and black pepper. Sbanco also offers meat dishes, creatively flavored supplì, and an impressive selection of over a dozen Italian craft beers.

In July 2020, Marco Quintili launched the second branch of his popular pizzeria in Rome, where he fuses Neapolitan style with Roman flavors. Imagine frittatine (Neapolitan pasta croquettes) infused with cacio e pepe or amatriciana, alongside a carbonara pizza featuring grated cured egg yolk. The pizza dough is light and, as Romans like to evaluate food, incredibly easy to digest. The oven's temperature and an extended baking time work together to create a pizza that supports its toppings without becoming overly soggy, a common issue with many Neapolitan pies.

Situated in a residential area of Monte Sacro, a few miles northeast of the city center, Angelo e Simonetta has been a local favorite since the '80s. Founded by Angelo Iezzi, this pizzeria was among the pioneers in using high-hydration, long-fermented dough methods that have come to characterize Rome's top slice shops. The pizza in teglia is medium-thick, featuring a light texture and aromatic crust, making it an excellent base for toppings like monk’s beard with gorgonzola cream, or Norcia prosciutto paired with creamy buffalo mozzarella curds. While the pizza is delicious, the true charm of Angelo e Simonetta lies in its neighborhood vibe, bustling with workers during lunch, kids after school, and university students at all hours.

Named after the Roman phrase “a rota,” which means to consume something repeatedly, restaurateur Marco Pucciotti and pizzaiolo Sami El Sabawy have drawn diners to their pizzeria in Tor Pignattara, eastern Rome. Here, El Sabawy crafts paper-thin pizza tonda by rolling out a low-hydration dough and cooking it at a lower temperature for an extended period. This technique yields an exceptionally crisp base, perfect for both traditional and innovative toppings. Seasonal specials, like April’s Sami Special, feature combinations such as mozzarella, fennel gratin, Taggiasca olives, sundried tomato pesto, red onion gel, and fresh basil.

The relatively new outpost of 180g Pizzeria Romana, located just off Via Prenestina, specializes in thin, crisp Roman-style pizzas crafted from 180-gram dough balls. The dough is hand-stretched and topped with classic choices like margherita and marinara, while other pizzas venture into creative territory with intriguing contrasts in texture, flavor, and temperature. One standout is the Emporio, featuring a berbere-spiced grass pea puree, sautéed chicory, beet chutney, and marinated Jerusalem artichokes. Starters include a folded pizza bianca filled with mortadella. The original Centocelle location continues to operate, offering takeout and delivery only.

DOL, which stands for “di origine laziale,” showcases the culinary treasures of the Lazio region, with Rome at its heart. Owner Vincenzo Mancino has expanded his local-centric business from a single deli to multiple branches, all offering a menu crafted entirely from regional ingredients. Over the last six years, pizzaiolo Simone Salvatori has honed his craft at the Centocelle location, using organic flour for the dough and baking it in a pan with an electric oven. The toppings highlight the best of Lazio, featuring fresh produce, cheeses, and cured meats.

Sforno attracts loyal patrons near the historic Cinecittà studios on the southeastern outskirts of Rome. Unlike the traditional thin-crust Roman style, this pizzeria offers a thick-rimmed pie inspired by Naples, adorned with both classic and inventive toppings. Highlights include the Greenwich, featuring stilton and port reduction, and the cacio e pepe, with black pepper and grated pecorino Romano. Their fried starters, such as fiori di zucca (fried zucchini flowers filled with mozzarella and anchovies) and a variety of supplì (fried rice balls), remain some of the finest around.