Pinsa Rossa

“I enjoyed the pizza but I’ve had better Roman-style pizzas. I like my pizza without cheese and that means that the tomato sauce must be top-notch and seasoned well for the pizza to be good, but theirs was a little lacking in salt and just in general not enough on the bread. I might be wrong but they also use pre-baked bases, which is not unusual for Roman pinsa, but I personally prefer when they bake it and then add tomato sauce and ingredients immediately after baking to do the second baking (I’m from italy, I get annoying) instead of just prebaking all the bases you need for a night. With al” — Mattia Simioni