Authentic Roman Style Pizza – The Best in St. Pete!
Voted Best Pizza by the Serious Foodie!
We specialize in Roman style pizza al taglio (“pizza by the cut”). Our pizzas and the toppings are designed to highlight the crust, sauce, cheese and all of our artisan ingredients. We are constantly coming up with new creations – and we change some ingredients every week depending on what’s fresh and in season.
Pizza al Talgio
One of the most common – and delicious – Roman-style pizza is a rectangular style commonly found as a street food in Rome, also known as pizza al taglio (“pizza by the cut”). Our 2Point Dough pizza al talgio is made with house-made sourdough, house-made sauce, and premium cheeses.
We visited an unassuming pizzeria in the outskirts of Rome, where we had maybe the greatest slice of pizza ever. The taste brought us back to childhood memories – one of the main pizzerias in my upstate PA town made Roman pizza – It was rectangular, about ¾ inch high, olive oil in the crust, slicked with a nearly imperceptible varnish of tomato sauce, simply with grated parmesan. There was always a box of this pizza (called “pitz” in the Southern Italian dialect) on my Mom’s table – which we would eat room temperature or toasted. But the best part of this pizza was the crust: full of irregularly sized holes, tender and chewy in equal measure, with a yeasty, tangy, complex flavor.
This memorable slice turned out to be a Roman invention known as pizza al taglio. Though it’s baked in rectangular pans and cut into slabs like Sicilian pizza, its bubbly crumb and delicately crisp bottom bear more of a resemblance to good focaccia. Pizza al taglio is a lot like an open-faced sandwich, with fresh or uncooked items such as salad greens, soft cheeses, or cured meats piled on when the crust comes out of the oven. Roman pizzerias adorn it in a variety of ways and display it behind glass in deli-style cases, where it is sold by the length and cut with scissors (al taglio means “by the cut”). The creators of Pizza 2Point Dough have traveled throughout Italy – then experimented for years until they perfected the crust and ingredients to make the best Roman pizza outside of Rome.
Pinza
Pinza (also spelled “pinsa) is a word that comes from the Latin pinsere (to press, to spread out) and this suggests the fact that it is pressed with the hands until obtaining an oval shape.
It’s hard to believe that the origins of pinza was a peasant comfort food – because now folks from all walks of life love this version of pizza. Another wonderful street food of Roman sometimes gets funky with ingredients, and is sometimes found at Michelin star restaurants with very upscale additions (lobster, Iberico ham, caviar, etc.).
There are some major difference between pizza, pizza al talgio, and pinza. The pinza crust is:
- Light and very easy to digest, thanks to long fermentation using a sourdough starter.
- It’s crunchy on the borders, yet soft on the inside – a bit like a fantastic Italian bread.
- We use a special flour mix that includes bread flour, ’00’ pizza flour, and semolina.
- The dough is hand-stretched into an oval shape, different from the usual circle shape, or the rectangular pizza al talgio.
We dedicate ourselves at Pizza 2Point Dough to artisan ingredients, carefully researched authentic Italian foods, and – most importantly – we love to play with our food. Come try something fun with us!