LocationVia F. Ozanam
At first inspection, the puffy-crusted pies at Giancarlo Casa’s pizzeria seem to be Neapolitan. But Giancarlo engineered his dough recipe to have a hydration and composition that imparts a crispiness unknown to Naples’s style that satisfies the Roman need for crunch. Order the capricciosa “capricious” topped with a hard-boiled egg, olives, mushrooms, and prosciutto. It has an incredible lightness, balance, and flavor. If you’re feeling bold order some fried artichokes and a couple of beers, too.