Italy is famous for diverse terrains and even diverse pizzas. Upon arriving in Rome, I quickly learned that not only is the pizza diverse in Italy, but there are different styles in Rome as well. Here are the three types of Pizza in Rome.
The most popular and notable pizza in Rome is the traditional Roman style. It is paper thin, cooked with open fire in a brick oven, and topped with cheese and toppings, or 
classically with sauce and cheese. This style can be found at pizzerias, trattorias, and restaurants. This pizza is the most popular for many reasons: it is big, filling, cheap, and is perfect for a relaxing dinner with friends.
The next style is found at a “Forno” or a bread or panino shop. These pizzas are purchased by the slice and are a thicker, crispy, square slice that is cut in half and folded over on itself like a sandwich. The best of the best of this style have golden brown crispy crusts, and heaps of toppings (my favorite is zucchini and prosciutto, but mushrooms, zucchini flower, salami, and soft cheese are equally delicious). These slices are popular at lunch time and are perfect food to eat while on the go and only cost between 2 and 5 euros a slice.
The final, and least popular, style of pizza found in Rome is sold at take away restaurants that also have porchetta and panino. The crust is doughy, and looks more like a flatbread than a traditional pizza. It is not crispy and is light on sauce and cheese. However, this style pizza is still a great snack in the afternoon.
Rome is a diverse place for pizza lovers, but it is only the beginning for pizza in Italy. From the thick, bready crusts of Tuscan pizza, to the thin and robust Napolitano pizza, in Italy there is always more pizza to sample.
Conosco I Miei Polli 