"Restaurateur Marco Pucciotti and pizzaiolo Sami El Sabawy named their pizzeria for the Roman phrase “a rota,” meaning to consume something continuously. Diners take them up on it, again and again heading out to Tor Pignattara in eastern Rome for El Sabawy’s paper-thin pizza tonda. The pizzaiolo coaxes the low-hydration dough into a disk with a rolling pin, then cooks the pizza at a lower temperature for longer than usual, resulting in an incredibly crisp base for both classic and creative toppings. More inventive toppings change with the seasons, like April’s Sami Special: mozzarella, fennel gratin, Taggiasca olives, sundried tomato pesto, red onion gel, and fresh basil." - Katie Parla
Andrea Di Lorenzo and Giulio Di Mauro
