If you love crispy pizza — the kind that crunches at the first bite and never weighs you down — the Sottile dough is made for you. At Fradiavolo we call it Sottile; at our Rome locations, where this tradition is at home, you'll find it as Romano. Same dough, same philosophy: low crust, thin base, authentic crunch, artisanal lightness.
The scrocchiarella: Rome's crispy pizza tradition
The scrocchiarella is Rome's signature pizza style: a thin, uniformly flat base with a low crust that delivers a sharp, satisfying crunch at every bite. Unlike the Neapolitan tradition with its tall, airy cornicione, Roman pizza has always prioritized maximum topping coverage and a crispy, dry base.
Roman-style pizza is not just about thickness — it's a philosophy where every centimeter of base is put to work, carrying flavor from edge to edge.
Sottile dough characteristics
- Low, contained crust: no pronounced cornicione — every bite is full of topping.
- Authentic crunch: the dry, fragrant scrocchiarella texture that holds toppings without going soggy.
- Light and digestible: less dough mass, slow fermentation, zero additives.
- Perfect balance with toppings: flavors spread evenly across the full surface.
Roman-style vs Neapolitan pizza: the differences
Roman pizza has a low crust, a crispy base (scrocchiarella), and a uniform, flat shape. Neapolitan pizza has a tall, soft cornicione, a wetter base, and follows the AVPN specification. At Fradiavolo you can have both: Sottile for Roman style, Classico for Neapolitan style — no extra charge, on any pizza.
Where to eat Sottile (Romano) pizza at Fradiavolo
The Sottile dough is available at ten Fradiavolo locations: Milan CityLife, Milan Arese, Milan Sempione, Milan Bicocca, Turin Via IV Marzo, Rome Trastevere, Rome Ostiense, Rome Parioli (where it's called Romano), Florence I Gigli, and Rimini.
