Strictly low, thin, and crispy! This is Roman pizza.
The origins of Roman pizza are uncertain, but it is believed to have originated in Rome in the 19th century, during a period when the city was experiencing a strong influx of immigrants and there was a high demand for cheap and fast food. Roman pizza was originally sold on the street by vendors and later in pizzerias, and it quickly spread throughout the city.
Roman-style pizza and Neapolitan pizza are two very different variations. Roman pizza is crispier and lighter compared to Neapolitan pizza, which is softer and topped with more ingredients. Furthermore, Roman pizza is cooked in wood-fired ovens at high temperatures, while Neapolitan pizza is cooked in stone ovens.
The secret to La Canonica's pizza? Come and discover it with us!