Roman Pizza

Roman Style Pizza in Our Catalog: Three-Day Fermentation, Crisper Crust

Stretched thinner and crisper than the Neapolitan pie, the Roman style pizza at Kesté Pizza Go is built on a three-day fermentation that gives the dough its scrocchiarella crunch. Roberto Caporuscio brought the Roman tradition to Fulton Street through his New York pizzeria and now ships it frozen in ice across the country. The crust is the difference, with a drier, lighter texture that breaks audibly under the knife. It is a different pizza experience from the first bite.

The Regina Romana and Other Roman Recipes in Our Menu

Our Roman pizzas, or pizza romana in Italian, line up around a few signature recipes. The Regina Romana brings a satisfying crunch with tomato, mozzarella and basil on a three-day-fermented crust, alongside the Roman Margherita and the spicy Roman Diavola. Each tray runs in a 15 by 11 inch format, larger and rectangular compared to the round 12-inch Neapolitan crust, an instant visual signal of which style you are about to eat. The larger tray also feeds a group from a single pizza.

The Roman style pizza isn't an alternative to the Neapolitan, it is its complement. The drier base reads completely differently from the soft cornicione of Neapolitan classics, and the rectangular cut splits more naturally into slices for groups. Pick the Roman tray when you want crunch over chew, when guests are mixed about pizza preference, or when the meal calls for shareable portions cut at the table.

What Sets Roman Style Pizza Apart from the Neapolitan Tradition

Time on the counter is the first answer. Each Roman pizza in our catalog rests three days in cold fermentation, against the shorter cycle of a Neapolitan pie. The slow rise produces small air bubbles and a structure that holds the heat differently in the oven, turning the bottom golden and audibly crisp. Hydration also runs higher, which is why the base finishes drier rather than chewy after cooking. The dough is the same imported Caputo line we use for the rest of the menu, just shaped and aged differently.

The contrast with our full frozen pizza menu is intentional. Where the Neapolitan crust prizes softness and elasticity, our Roman selection prizes structure and crunch. Both follow Caporuscio's standard hand-prep, both arrive frozen in ice. Featured among the top 25 Best Pizza Places in the US by Food and Wine, the Manhattan pizzeria sets the same benchmark on either style of pie.

Roman Pizza Shipped Frozen, Same Day From the Oven

Once baked, every Roman pizza in the catalog is flash-frozen within hours, individually wrapped in its tray format, and shipped overnight in ice. After a 30-minute thaw, three minutes at 500°F in the home oven bring the dough back to life, with the cheese melting on a base that still snaps when you cut it. The same shipping logic applies to our gluten free range, where the gluten free Roman option ships separately to avoid cross-contamination.

What separates this Roman pizza catalog from supermarket alternatives is the kitchen. Three-day fermentation isn't an industrial step, it is a craft choice that took Caporuscio decades to refine. The same imported Caputo dough sits in cold storage for the right window before going into the electric oven. The wider Roman table extends into our pasta, with cacio e pepe spirit and Roman-style meatballs joining the menu. The same three-day dough carries across the whole Roman table.

The best frozen Roman pizza ships from the same Manhattan kitchen that hand-stretches the Neapolitan ones, on the same overnight schedule and on the same ice. Order yours from Kesté Pizza Go and bring to your dinner table the same crunch that walk-in guests find on Fulton Street. This style is the right pick for a sharing meal, ready in minutes for the home oven.