Katie Parla

"At 180g Pizzeria Romana in Centocelle, Jacopo Mercuro and Mirko Rizzo serve round pizze tonde in the style of pizza romana, known for its thin crust and an almost imperceptible cornicione, or raised edge. Pies at 180g come garnished with impeccably sourced, mostly local toppings, including simple classics like margherita and marinara as well as modern, Roman cuisine-inspired combinations like tender porchetta and a riff on the favorite local pasta, amatriciana."

Natalie Aldern Kennedy

"If you are willing to make the trek out to Centocelle then you can get a taste of one of newest pizza places that prides itself on true pizza Romana. The Roman-style pizza here is crispy and cracker-y in a way that other pizzas don’t even come close. The specialty is scrocchiarella – what I would explain as a crust with super extra crunchiness."

Livia Hengel

"For a taste of authentic Roman pizza, fondly referred to as la scrocchiarella for its crunchiness, head to 180 Grammi in the Centocelle neighborhood. Unlike Neapolitan pizza with a pillowy crust, Roman-style pizza is thin and crispy – and 180 Grammi has locals raving about its pies."

Foodies Roma

"Foodies Roma staff consider this pizza place one of the places travelers can’t miss out on when they visit the city. It’s traditional enough that Romans will queue for it, but avant-garde enough that you’ll find blueberries offered as a pizza topping."

Alexandra Bruzzese

"Don’t leave Rome without trying this pizza romana! Venture into the Centocelle neighbourhood for a revisited take on the classic: extra crispy pizza, stretched by hand, with creative toppings."

Angela Corrias

"180g Pizzeria Romana serves a round, thin and crunchy Roman-style pizza and was quickly welcomed by locals. Alongside classics like Margherita and Marinara, guests can enjoy high-quality toppings often borrowed from the local tradition such as gricia, carbonara, amatriciana and cacio e pepe. Or more creative toppings like raw ham from Bassiamo, grilled baby artichokes and mozzarella cheese, sausage and baby broccoli, sausage and chicory, and plenty more."

Federico Pezzetta

"Customers trust 180g’s Pizza Master Jacopo Mercuro when he adds special pizzas on the menu. Ingredients of his latest special pizza were raw ham, stewed radicchio, apple and ginger chutney, raw radicchio tips and almonds. Just like in The Roman Breakfast, the unique combination of all these ingredients was simply delicious."

Erin Florio

"This being Rome, there’s always a decent pizza place nearby, and here, that’s two-year-old 180g Pizzeria Romana, which has nearly – nearly! – dethroned reigning artisanal guru Gabriele Bonci with its wafer-thin, hand-stretched creations. Five miles from the centre, this district may seem far to travel for just a pizza, but after the first slice of roasted pork and fresh mozzarella, you’ll realise this is why you flew here in the first place."

Alessio Pietrobattista

"Mirko Rizzo and Jacopo Mercuro have accepted the challenge of the leavened dough: the result? Bingo in Centocelle! Crispy pizza, condiments with strong flavors, and unmissable fried that follow traditional recipes."