Not all pizza is meant to feel the same after you eat it.
Some styles are soft and filling. Others are rich and indulgent. Roman pizza is designed to be light, crisp and balanced — delivering flavour without heaviness, and texture without excess.
At 170 Grammi, this difference isn’t accidental. It’s the result of dough hydration, fermentation time and baking technique, all working together to create a pizza that feels as good as it tastes.
Crispness Starts With Roman Pizza Technique
Roman pizza is built around structure and texture.
Unlike softer styles, Roman pizza is intentionally baked to create:
- A thin, dry, crisp base
- A light, airy interior
- A clean bite that holds its shape
This approach comes from Rome’s long tradition of pizza focused on precision rather than softness — whether it’s La Tonda Romana or more modern Scrocchiarella-inspired dough.
👉 What defines Roman pizza → What Is Roman Pizza? How Pizza al Taglio Differs from Neapolitan Pizza
Why Roman Pizza Feels Lighter
One of the first things people notice about Roman pizza is how it feels after eating it.
That lighter feeling comes from three key factors:
1. Higher Hydration Dough
Roman pizza dough typically contains more water than softer pizza styles. This higher hydration creates:
- Larger air pockets
- A more open crumb
- Less dense dough overall
The result is pizza that feels substantial, without being heavy.
2. Long Fermentation
Time is one of the most important ingredients in Roman pizza.
Longer fermentation allows the dough to:
- Develop flavour naturally
- Break down complex starches
- Create a more balanced structure
This process is central to Roman pizza’s character — and a major reason it feels lighter and easier to eat.
👉 How Roman dough develops flavour and structure → La Tonda Romana vs Scrocchiarella: What’s the Difference?
3. Controlled Baking for Texture
Roman pizza isn’t rushed.
A longer, controlled bake allows moisture to escape gradually, creating:
- A crisp exterior
- A dry, structured base
- A light interior that doesn’t collapse under toppings
This is why Roman pizza stays crisp longer and doesn’t turn soft halfway through the meal.
Crisp Doesn’t Mean Dry
One of the biggest misconceptions about Roman pizza is that “crispy” means dry.
When done properly, Roman pizza is:
- Crisp on the outside
- Airy on the inside
- Balanced from first bite to last
The goal isn’t hardness — it’s contrast.
At 170 Grammi, that balance is central to how every pizza is made.
👉 See how our Roman pizzas are built → Explore Our Menu
Roman Pizza vs Softer Styles
Compared to softer pizzas, Roman pizza:
- Holds toppings more cleanly
- Keeps flavours distinct
- Encourages sharing and variety
Where softer styles are designed to be eaten quickly, Roman pizza is built for measured, social dining — the way pizza is traditionally enjoyed in Rome.
👉 How Roman pizza differs from Neapolitan pizza → What Is Roman Pizza?
Why This Matters at 170 Grammi
Roman pizza demands more precision.
High hydration dough is harder to handle. Fermentation requires patience. Crispness leaves no room for shortcuts. But when everything is done properly, the reward is pizza that’s structured, flavour-driven and genuinely enjoyable to eat.
At 170 Grammi, our pizzas are:
- Round, inspired by La Tonda Romana
- Crisp and structured, with Scrocchiarella influence
- Designed to be shared, enjoyed and remembered
👉 Why we focus on Roman pizza → About 170 Grammi
👉 Visit us in Surry Hills → Surry Hills Location
Final Thoughts
Roman pizza isn’t about trends or reinvention. It’s about technique, restraint and respect for texture.
That’s why it’s crisp.
That’s why it feels lighter.
And that’s why, once you understand it, Roman pizza becomes something completely different — not better or worse than other styles, just intentionally made.
Frequently Asked Questions
Roman pizza often feels lighter because it uses higher-hydration dough, longer fermentation, and baking techniques that create a crisp base with an airy interior rather than a dense crumb.
Neither style is inherently “healthier”. However, many people find Roman pizza feels lighter to eat due to its texture, fermentation process and structure.
Roman pizza is baked to remove moisture gradually, creating crisp base while keeping the inside airy. This contrast is central to Roman pizza technique.
Higher hydration combined with long fermentation can help dough develop more flavour and structure. Many people find this combination feels easier to eat, though digestibility varies by individual.
Crisp pizza has structure and crunch without being brittle. Dry pizza lacks moisture throughout. Proper Roman pizza aims for crispness on the outside and lightness inside — not dryness.
Roman pizza is typically thinner than softer styles, but thickness can vary. Styles like La Tonda Romana are very thin, while Scrocchiarella-inspired dough is slightly thicker with more air inside.
The structured, crisp base of Roman pizza provides stability, allowing toppings to sit cleanly without soaking into the dough as quickly as softer styles.
Yes. Because of how it’s baked and structured, Roman pizza generally retains its crispness longer than softer pizza styles.
Traditionally, Roman pizza suits sharing and variety, making it ideal for group dining and trying multiple flavours in one sitting.