Roman pizza in Italy is called in different ways: "Roman pizza", "pizza al Taglio" and "Metro pizza".
Roman pizza, unlike any other, is oval. This has been the way since the days when the inhabitants of Rome baked a crispy tortilla made of wheat flour — focaccia.
The main secret of Roman pizza is an airy dough with a crispy crust and a delicate, lacy texture. The dough stands on a bigge ( a mixture of flour, water and yeast ) from 24 to 48 hours, after which it is kneaded with the obligatory addition of olive oil.
Roman pizza is prepared in two stages: first of all, the dough is sent to the oven for a couple of minutes. Next, sauce, cheese, fillings and pizza are added to the baked tortilla and sent back to the oven for 3-4 minutes until fully cooked.
The filling of Roman pizza can be any. If there are certain conventions in traditional pizza, then you can add everything to the Roman pizza that you have enough imagination and ingredients — the main thing is not to forget to add love.
Breakfast: from 07:00 to 10:00
A-la carte menu: from 11:00 to 23:00