🇮🇹BEST ROMAN STYLE ALERT🇮🇹 I’m not the biggest fan of Roman style pizza, which is basically square like Sicilian, but not nearly as heavy, much lighter and long like a flatbread, but slightly thicker, usually with 2 slices on each side of the center cut. Of the Roman style pies I’ve tried, most of them have been light & fluffy, lacking sauce, with scantly spread cheese and usually mushy in the middle with minimal crisp aside from the crust. Luckily, this pizza bucks that trend of subpar Roman styles from my past. This is exceptional pizza, starting with the unbelievably exquisite crisp, particularly the crust, along with a firm, golden brown undercarriage and zero flop. No sogginess, great crunch and crisp in every bite of the terrifically tasty dough, which has a sourdough flavor, made from wheat, soy & rice flour, which is 80% water and cold fermented up to 96 hours, and contains zero cholesterol, sugar or fat. Cooked to perfection, the dough provides an outstanding base for the rest of the ingredients. The cheese is a little thick and heavy, a slightly congealed mozzarella blend with a Parmesan flavor permeating throughout. Aside from a touch of extra virgin olive oil, the pie isn’t oily or greasy at all. A smattering of shredded confetti basil adds style and flavor; but whole leaf basil would look and taste even better. Upon first glance, the sauce appeared to be rather light; but the majority of it is hiding under the cheese and centered in the middle of the pie. Somewhat sweet and slightly spicy, the sauce has decent kick and pizzazz, complimenting the cheese and dough without being overbearing. The Parmesan flavor overpowers the sauce a bit, mainly because the sauce-to-cheese ratio is a tad unbalanced in favor of the cheese. Rather than adding more sauce, I think it would be best to dial back the cheese a pinch to keep the pie airy and light. All in all, this is the best Roman style pizza I’ve ever had, particularly when it comes to the dough. This is a fantastic change-of-pace pie if you’re looking for a break from traditional football pizza and cookie cutter wood-fired Neapolitans. Not quite first ballot Hall of Fame pizza, but certainly travel-worthy, especially if you’re a fan of Roman style pies.
