Rule #1: A good pizza is thin and crisp. This pizza is thick and soft.
Rule #2: A good pizza is baked free form. This pizza is baked in a rectangular black deep pan.
Rule #3: A good pizza is baked in a wood burning stone oven. This pizza is baked in an electrical oven.
Yet, it is one of the best pizze I have ever eaten. I go there at least once a week to get my dose of pizza. In fact, maybe I shouldn’t call it a pizza. The dough is so tasty, it is made with high-quality artisan flour and slowly matured with natural yeast. It is not there just to showcase the ingredients on it (which are always the best quality) but is in itself a dream.
Where to get it? You have to come to Rome and go to Pizzarium. This smallest shop manages to produce the best pizza (and bread! real bread, not the usual Italian airy stuff) in Rome. You will have to eat it standing up (you can have some of the best micro-brew beers of Italy and Europe with it), or take it with you.
Oh, wait, this is the philosophy of the owner (and chef):
“It cannot be denied that nourishment is of high importance. It is the primary necessity of humans and it shouldn’t be dealt with lightly, given that it represents the biggest coefficient of health, and one of the joys of existence. Science shows that the food prepared in a simple but careful way is the healthiest, since it stimulates the appetite and restores the stomach, which is the most important human organ.”
You gotta love this guy.