So I started researching and found a blogger, Marco Flavio, from my beloved Trastevere. He wrote this of Roman pizza:
Roman pizza crust is thin and crunchy but never, ever hard to chew or like a cracker. When you bite into it it will have a little of the softness of bread, counterbalanced by a crisp bottom, and the whole thing should almost melt in your mouth.
"Yes, yes!" I thought. "That's the taste and texture I am looking for."
So yesterday I decided to make it happen. I followed his recipe very carefully and created a little Italian magic in my very own kitchen. It was almost perfect. Heck, for a first try it was down right brilliant. Next time I will roll my crust even a slight bit thinner, but even so - it was spectacular.
Read Marco's blog and find the recipe for Roman style pizza here . You won't be disappointed.