Originally Posted by spankytoes

I’m definitely a thicker crust guy, but not in a Chicago-style deep dish sort of way. (Every once in a while I could eat a slice of stuffed butter-crust pizza from Lou Malnatti’s though) The crust on Roman pizza is good in flavor, but it’s a little too thin for my tastes. Add that to the fact that they don’t pre-slice the pizza for you and the cheese slides off when you use your knife to cut it up. You end up with tomato bread with a side of balled up mozzarella. I like to grab, fold, eat and try to avoid the grease from hitting my pants. I like “portable pizza” and Roman style is definitely a sit-down meal with a fork and a knife. The al taglio shops were better, but they pile too many toppings onto a flimsy cracker. When you take a bite, you have to cup your hands to catch the veggies falling off. I also wasn’t a fan of the weight pricing structure. This was my only “complaint” about food in Rome as everything else, tourist or a hole in the wall, was great. But, as I said earlier, it’s all part of the cultural experience. It wasn’t bad by any stretch, but I’d wait 2 hours in line for some Di Farra’s in Brooklyn.