Discover the best pizza in Lazio

Lazio means two very different pizzas, and Rome serves both. The round pizza tonda romana is rolled thin and baked crisp enough to crack, which is why locals call it scrocchiarella. Then there is pizza al taglio, sold by the slice and priced by weight, cut from long trays with scissors and eaten standing up. Did you know the by-the-slice format that spread across Italy was refined in Rome? The city's bakeries turned a quick lunch into a craft, with high-hydration dough and toppings that change with the season. These are the Roman spots worth your appetite, ordered by the pizza, not the queue.