Best Roman Style Pizza in San Diego
Experience Rome's legendary street food with authentic pizza al taglio in San Diego. Translating to "pizza by the cut," this rectangular pan pizza features an incredibly light, airy interior with a crispy bottomâachieved through extreme high-hydration dough (up to 80-90%) and 48-72 hour fermentation. Sold by weight and cut to order, discover where San Diego brings Rome's casual pizza culture to life.
Expert Tip: Pro tip: When ordering pizza al taglio, don't be shyâpoint to multiple varieties and ask for small cuts of each so you can try several flavors. That's how Romans do it. The pizza is typically displayed at room temperature and reheated to order, which is authentic (not a sign of low quality). Look for that telltale ultra-airy interior with visible holesâif it's dense, it's not proper al taglio. The best spots change their toppings seasonally, so ask what's fresh that day. And don't expect it to be hot like Neapolitan pizza; al taglio is meant to be warm, not piping hot, which actually helps you taste the complex flavors from the long fermentation.
Key Characteristics
What Makes It Unique
Roman pizza al taglio revolutionizes pizza through extreme hydration and patience. The dough contains 70-90% water contentâfar higher than any other pizza styleâcreating a gluten structure so elastic it produces an interior full of large and small air holes, light as a cloud yet crispy on the bottom from pan baking. Long fermentation (48-72 hours) develops complex flavors and makes the pizza exceptionally digestible despite its size. Baked in large rectangular metal pans, the bottom becomes golden and crispy while the interior remains airy and chewy. The high hydration means the dough can't be hand-tossed; it's poured and stretched into pans. Toppings are creative and abundantâRomans view pizza al taglio as a canvas for seasonal ingredients. Unlike Neapolitan pizza (soft, foldable, 60-70% hydration with 8-24 hour fermentation), Roman pizza is crispy, structured, and perfect for eating while walking. The style was traditionally "junk food" until Gabriele Bonci revolutionized it in 2003, elevating al taglio into gourmet territory with organic flours, heritage grains, and seasonal toppings.
History & Origins
Pizza al taglio emerged in post-World War II Rome during the 1950s when bakers experimented with flatbread to create affordable, portable food for workers in the increasingly industrialized city. Traditional bakeries began baking pizza in large rectangular pans, cutting it to order, and selling it by weight from display casesâperfect for Rome's on-the-go street food culture. For decades, al taglio was considered simple, cheap fare consumed standing in piazzas or walking between errands. The transformation came in 2003 when Gabriele Bonci, who the Los Angeles Times called "Rome's phenomenal pizza master" and Vogue dubbed "The Michelangelo of Pizza," opened Pizzarium Bonci near Vatican City. Bonci revolutionized Roman pizza by using only organic products, stone-ground heritage grains from Mulino Marino mill, 72-hour fermentation, and seasonal high-quality ingredients. He created over 1,500 different pizza recipes, making pizza al taglio "internationally respected" according to food critics. Today, Roman pizza represents the perfect marriage of tradition and innovationâstill sold by weight, still rectangular, but now with gourmet ingredients and artisan techniques.
In San Diego
San Diego's Roman pizza scene centers on authentic al taglio traditions brought by Italian immigrants and passionate pizzaioli. Napizza, founded in 2012 by Rome natives Christopher Antinucci and Giulia Colmignoli, serves genuine pizza al taglio from large rectangular sheet pans with low-yeast dough sourced from a family-run Italian mill and fermented for 72 hours, creating light, crispy crusts dappled with air pockets. Gelati & Peccati (with locations in North Park, Encinitas, Petco Park, and Frontwave Arena) specializes in Roman-style pizza al taglio sold by the slice alongside authentic gelato. Tavola Nostra Pizzeria e Cucina (1040 University Ave) serves Pinsa Romanaâa Roman pizza styleâand is considered "the best Pinsa Romana in all of San Diego." Cacio e Pepe Trattoria Romana offers traditional Roman cuisine including Roman-style pizza using Italian ingredients. Romanissimo in the Gaslamp Quarter highlights classic Roman-style dishes including pizza and "pinza" (Roman flatbread). Elvira, a Roman osteria in Ocean Beach, serves wood-fired Roman pies on weekends. The key is finding places that honor the authentic format: rectangular pans, displayed slices, sold by weight, with that signature ultra-light, airy texture.
Frequently Asked Questions
What makes Roman pizza different from Neapolitan pizza?
Roman pizza al taglio features extreme high-hydration dough (70-90% vs 60-70% for Neapolitan), longer fermentation (48-72 hours vs 8-24 hours), and is baked in rectangular pans rather than directly on oven floors. The result is crispy and structured rather than soft and foldable, with an ultra-light, airy interior full of holes.
Where can I find authentic pizza al taglio in San Diego?
Top spots include Napizza (founded by Rome natives, 72-hour fermented dough from Italian mills), Gelati & Peccati (North Park, Encinitas, Petco Park, Frontwave Arena locations), Tavola Nostra Pizzeria (1040 University Ave for Pinsa Romana), Cacio e Pepe Trattoria Romana, Romanissimo (Gaslamp Quarter), and Elvira (Ocean Beach).
Why is Roman pizza sold by weight?
Pizza al taglio ("pizza by the cut") originated as street food where customers pointed to how much they wanted from displayed rectangular pans. The pizzeria cuts it, weighs it, and prices it accordinglyâtypically per kilogram or per 100 grams. This allows customers to try multiple flavors and control portion sizes.
Who is Gabriele Bonci and why is he important to Roman pizza?
Gabriele Bonci revolutionized pizza al taglio in 2003 when he opened Pizzarium Bonci near Vatican City. Called "The Michelangelo of Pizza" by Vogue, he transformed Roman pizza from "junk food" into gourmet cuisine using organic flours, heritage grains, 72-hour fermentation, and over 1,500 creative recipes, making al taglio "internationally respected."
What does high-hydration dough mean for Roman pizza?
High-hydration (70-90% water content) means more water relative to flour, creating super-elastic gluten strands that stretch and expand during baking. This produces the signature ultra-light, airy crumb full of holesâlike a cloud insideâwhile the exterior stays crispy. It also makes the pizza more digestible despite its size.
Can you eat Roman pizza al taglio with your hands?
Absolutely! Roman pizza al taglio is designed as street food meant to be eaten while walking. The crispy bottom and structured interior make it easy to hold without folding. Romans typically eat it standing outside the pizzeria or in nearby piazzasâit's part of the casual, on-the-go culture.
