Roman Thin Pizza

Roman Thin Pizza highlights ultra-crisp, paper-thin bases and elegant topping arrangements characteristic of Rome’s pizzerias. Recipes emphasize high-temperature baking on stone, rolled or stretched thin doughs, and topping restraint for a light, crunchy bite. Explore al taglio (by the cut) techniques, long-ferment doughs, and tips to master the ideal thin-crust crunch without dryness.