Roman pizza is NOT Neapolitan pizza. Naples = soft, puffy, wet center, wood-fired. Rome = THIN, CRISPY, almost cracker-like crust (tonda romana) or THICK, airy, by-the-slice (pizza al taglio — Rome's REAL contribution to pizza). Then there's trapizzino — a triangular pizza pocket stuffed with Roman fillings, invented in Rome in 2008. Street food walk →
1. Da Remo (Testaccio): THE classic. Paper-thin, crispy, enormous. €7-10. Cash only. Queue at 8pm. Locals 95%. 2. Pizzeria Ai Marmi (Trastevere): "L'obitorio" — marble slab tables, razor-thin pizza, cash only, open late. 3. Sforno (Tuscolano): Modern tonda — lighter, more toppings, innovative. 4. Seu Pizza Illuminata (Trastevere): Gourmet tonda — Michelin-mentioned. Seasonal toppings. €10-14.
5. Bonci — Pizzarium (Via della Meloria, Prati): THE KING. Gabriele Bonci — thick, airy, 30+ toppings daily, sold by weight. Queue always. Worth every minute. €3-5/piece. 6. Roscioli Bakery (Via dei Chiavari): Pizza bianca (white) + pizza rossa (red) from the forno. €2-3. 7. Forno Campo de' Fiori: The piazza pizza — tourist-adjacent but genuine. 8. Antico Forno Roscioli (Via dei Chiavari): The BAKERY (different from the restaurant) — focaccia + pizza varieties.
9. Trapizzino (multiple — Trilussa, Testaccio): Triangular pizza pocket + stewed Roman fillings (polpette, pollo cacciatora, lingua). €3.50. The most important Roman food innovation in 50 years. 10. Supplizio (Via dei Banchi Vecchi): Gourmet supplì — not pizza but the SAME world. €3-4. 11-15: Pizzeria Emma (Largo dei Chiavari — elegant tonda). Pier (Via della Consulta — creative). Masto (Centocelle — Naples-style in Rome, for comparison). 180g (Via Aventina — Detroit-style rectangle). NEO (neighborhood joints in Pigneto/Ostiense worth discovering).