Pizza in Rome: Roman pizza, pizza al taglio and the best pizzerias

Rome has its own pizza, different from Naples'. Here the dough is thin, crisp and rolled out with a pin: it is the "tonda romana", which Romans also call "scrocchiarella". Alongside it, pizza al taglio, baked in big trays and sold by the slice, has become a speciality of the city. This guide explains the difference, gives established addresses according to what you are looking for, and gives the indicative prices noted in October 2026 as well as a few rules to avoid tourist traps.

Roman pizza, Neapolitan pizza, pizza al taglio

Pizza al taglio in a Roman pizzeria, Trastevere

Roman tonda pizza: very thin, crisp at the edges and on the base, baked in a wood-fired or electric oven, rolled out with a pin. It often spills over the plate and is eaten in one go, in the evening, at a restaurant.
Neapolitan pizza: thick dough, a puffy, soft crust, baked for a few moments in a wood-fired oven. A few Roman pizzerias serve it, but it is not the city's speciality.
Pizza al taglio: baked in a rectangular tray, with a thicker, airy dough, sold by the slice or by weight. It is the ideal lunch: see also our guide to street food in Rome.
Pizza bianca: dough with oil and salt, no tomato, eaten plain or filled with mortadella.

Where to eat a Roman pizza (tonda)

Ai Marmi (Trastevere): nicknamed "l'Obitorio" (the morgue) because of its marble tables, a very thin, crisp pizza, with a lively, popular atmosphere; expect €7 to €12 depending on the topping.
Da Baffetto (Via del Governo Vecchio, near Piazza Navona): a historic pizzeria, a round, wide pizza baked in a wood-fired oven, roughly €8 to €12. The wait is long: see below for tips.
Emma (Via Monte della Farina, near Campo de' Fiori): modern setting, carefully chosen ingredients, roughly €10 to €15. See also Campo de' Fiori.
Remo (Testaccio): a very thin tonda that spills over the plate, in a simple room. Combine it with the Testaccio guide.
180 grammi (Via Genazzano): hand-stretched dough, crisp base.

Where to eat pizza al taglio

Pizzarium Bonci (Via della Meloria, near the Vatican Museums): Gabriele Bonci's pizza al taglio, with seasonal toppings, about ten minutes' walk from the Vatican Museums: an excellent lunch before or after your visit.
Antico Forno Roscioli (near Campo de' Fiori): pizza bianca and rossa, pastries, a bakery counter.
Mercato Centrale (Termini station): a Gabriele Bonci pizza brand has a counter there: see the page on the Mercato Centrale.
Markets: for a lunch of fresh produce near the Vatican, the Trionfale market is three minutes from the museums. See our guide to Rome's markets.

Summary table: choosing your pizza

Craving	Type	Address	Indicative price
Classic dinner	Roman tonda	Ai Marmi	€7-12
Historic setting	Roman tonda	Da Baffetto	€8-12
Modern cooking	Roman tonda	Emma	€10-15
Quick lunch	Al taglio	Pizzarium, Roscioli	By the slice or by weight
Termini station	Al taglio	Mercato Centrale	By the slice

Indicative prices noted in October 2026, drinks not included: they vary with the topping and the restaurant.

Tips for eating pizza in Rome

Book or arrive early: Baffetto, Ai Marmi and Remo have queues in the evening; arrive before 7:30pm or book when possible.
Avoid touts: pizzerias that tout for customers around the Colosseum, the Trevi Fountain or Piazza Navona often serve mediocre, expensive pizzas.
One pizza per person: in Rome, you do not share a round pizza.
The "coperto": a cover charge of a few euros is normal in restaurants; check it on the menu.
Pizza by weight: ask the size of the slice, which is weighed in front of you.
Drinks: a beer or a glass of wine goes with a tonda; do not ask for a cappuccino with pizza, Romans find it odd.