Italian pizza isn’t one single tradition — it’s a collection of regional styles, each shaped by local culture, ingredients and eating habits. Two of the most talked-about styles today are Roman pizza and Neapolitan pizza. While both are authentically Italian, they are fundamentally different in texture, technique and experience.
At 170 Grammi, Roman pizza is the focus — but it’s important to clarify something straight away:
Roman pizza isn’t always rectangular.
The Roman tradition includes round styles, most notably La Tonda Romana and Scrocchiarella, which is exactly where 170 Grammi sits.
What Is Roman Pizza?
Roman pizza is defined by its thin base, high-hydration dough and signature crunch. Unlike soft, foldable pizzas, Roman pizza is designed to be light, crisp and structured, while remaining airy inside.
Two classic Roman styles are:
- La Tonda Romana – a round, very thin pizza with a crisp, almost cracker-like base
- Scrocchiarella – a high-hydration Roman dough known for its loud crunch (“scrocchiare” literally refers to crunching)
At 170 Grammi, Roman pizza stays round, not rectangular, but still follows Roman principles: long fermentation, high hydration and a focus on texture rather than softness.
👉 Learn about our Roman dough philosophy → About / Our Philosophy
👉 Explore our Roman pizza menu → Dine-in Menu
What Is Pizza al Taglio — and How Is It Different?
Pizza al taglio literally means pizza by the cut. It’s the Roman style most people recognise, typically baked in large rectangular trays and cut to order with scissors.
Pizza al taglio is:
- Sold by weight or portion
- Designed for variety and sharing
- Often topped with seasonal or rotating ingredients
While pizza al taglio is iconic in Rome, it’s not the only Roman style. La Tonda Romana and Scrocchiarella apply the same dough philosophy — high hydration, long fermentation, crisp texture — but are baked as individual round pizzas instead.
What Is Neapolitan Pizza?
Neapolitan pizza comes from Naples and follows a very different philosophy.
It is:
- Round and individual
- Soft, elastic and foldable
- Cooked extremely fast (often under 90 seconds)
- Designed to be eaten immediately
The dough is lower in hydration than Roman styles, creating the signature puffy cornicione (the raised edge). The centre remains soft, sometimes almost creamy, and the pizza is typically eaten with a knife and fork.
Roman Pizza vs Neapolitan Pizza: Key Differences
| Feature | Roman Pizza (Tonda / Scrocchiarella) | Neapolitan Pizza |
|---|---|---|
| Shape | Round | Round |
| Base | Very thin and crisp | Soft and elastic |
| Dough hydration | High | Moderate |
| Texture | Crunchy outside, airy inside | Soft throughout |
| Bake time | Longer | Extremely fast |
| Eating style | Clean bite, structured | Foldable, tender |
| Best for | Light eating, texture lovers | Classic traditional pizza |
Why Roman Pizza Is So Crisp
Roman pizza gets its crunch from a combination of:
- High hydration dough
- Long fermentation
- Carefully controlled baking
The extra water in the dough creates larger air pockets, while extended fermentation improves digestibility and flavour. The longer bake allows moisture to escape gradually, creating a dry, crisp base without drying out the interior.
This is why Roman pizza:
- Holds toppings better
- Stays crisp longer
- Feels lighter after eating
La Tonda Romana vs Scrocchiarella
Although closely related, these two Roman styles have subtle differences:
- La Tonda Romana is ultra-thin, flat and crisp from edge to centre
- Scrocchiarella uses higher hydration dough, creating a slightly thicker base with a louder crunch and more open crumb
170 Grammi’s Roman pizzas draw inspiration from both — balancing thinness, structure and crunch, without sacrificing flavour or balance.
Which Style Is Better?
Neither style is “better” — they simply suit different moods.
- Neapolitan pizza is comforting, soft and traditional
- Roman pizza is precise, textural and engineered for lightness
Roman pizza suits modern dining particularly well: sharing, variety and clean bites without heaviness.
Why 170 Grammi Focuses on Roman Pizza
Roman pizza is technically demanding. High hydration dough is harder to handle, fermentation takes patience, and crispness leaves no room for shortcuts.
170 Grammi focuses on Roman pizza — specifically round La Tonda Romana and Scrocchiarella-inspired styles — because when done properly, they deliver unmatched texture, flavour clarity and digestibility.
👉 What “170 Grammi” means and why it matters → About 170 Grammi
👉 Order Roman pizza online → Order Online
Final Thoughts
Roman pizza and Neapolitan pizza are both authentic expressions of Italian food culture — but they tell different stories.
One is soft and immediate.
The other is crisp, deliberate and technical.
If you’ve only ever had Neapolitan pizza, Roman pizza isn’t a variation — it’s a completely different experience.
Frequently Asked Questions
Roman pizza is a style from Rome known for a thin base, crisp bite, and lighter feel, often achieved through higher-hydration dough and longer fermentation.
No. Pizza al taglio (by-the-slice) is a famous Roman format and is often rectangular, but Roman pizza also includes round styles like La Tonda Romana and Scrocchiarella.
La Tonda Romana is a round Roman pizza that’s typically very thin and crisp, with a base that can feel almost cracker-like compared to softer styles.
Scrocchiarella is a Roman style associated with a distinctly loud crunch and an airier interior, often linked to higher-hydration dough and careful fermentation.
The biggest difference is texture: Roman pizza is typically crisp and structured, while Neapolitan pizza is soft, elastic, and tender, with a puffy edge (cornicione).
Neapolitan pizza is designed to be soft because it’s cooked very quickly at very high heat, producing a tender base and a pillowy crust rather than a crunchy one.
Many people find long-fermented, higher-hydration dough feels lighter, but digestibility varies by person. Fermentation time, ingredients, and portion size all matter.
Often, yes. The crisper, more structured base of Roman pizza can support toppings well without becoming soggy as quickly.
Choose Roman pizza if you love crunch, structure, and a lighter bite. Choose Neapolitan if you prefer soft, classic, traditional pizza with a tender centre.