Per Elizabeth Minchilli, who may know more about pizza in Rome than the moderns...
FYI: In case you don’t know, when talking pizza in Rome there are basically three kinds:
Pizza a taglio: This is sheet pizza, sold mostly in small store fronts that specialize in this type, but also sold in some bakeries. It is sold by the weight and has various toppings. You can either buy it to take away, or (usually) eat it standing up at a counter.
Pizza: When most people say ‘pizza’ in Rome they mean small, round single serving pizzas. These are made to order at pizzerias, usually in a wood burning oven. Almost always pizzerias are only open at night, so this is a dinner kind of thing (there are some notable and recent exceptions)
Pizza Bianca: This is white pizza dough that has been baked in a sheet. It is sold in bakeries and is a true ‘street food’ in that it is meant to be eaten while hot, right away.
Roman Pizza vs Neopolitan Pizza: Roman pizza is made with a very thin crust, and barely any rim around the edge. Neopolitan pizza is thicker, doughier, and has a thick puffy crust along the edge. There are also variations that are some where between the two.
By the way, Katie says the same about classic Roman pizza...
Pizzeria Ostiense is the quintessential Roman pizzeria: bright lights, jocular service, and super thin-crusted pizzas with a slightly chewy, barely raised rim. Its trio of owners previously worked at Da Remo in Testaccio, a beloved venue serving the classic local pizza style,
