What You Need to Know About Roman Pizza | Eater
"Run by Jacopo Mercuro and Mirko Rizzo in Centocelle, the pizzeria focuses on pizzaromana-style round pies with an ultra-thin crust and an almost imperceptible cornicione, each made from a precise 180 grams of dough that is hand-stretched before baking. The menu emphasizes impeccably sourced, mostly local toppings, offering classic margherita and marinara alongside modern Roman-inspired combinations such as tender porchetta and a take on amatriciana." - Katie Parla
