ROMAN PIZZA
The result of over two thousand years of Roman artisanship, our crust is light, airy, crisp, and full of flavor. You'll never think of flour, water, and fire the same way again. Mercato Roman Pizza elevates classic pizza with a unique 96-hour cold-fermented dough. Crafted with imported, non-GMO wheat, this dough yields a light, airy crust that's easy to digest and boasts two-thirds fewer carbs and gluten. Locally sourced ingredients complete the picture, offering a fresh, flavorful take on a Roman favorite."
HOUSEMADE PASTA
ROME AWAY FROM HOME
Our kitchen's foundation is built on a deep respect for tradition and quality. We handcraft our pasta in-house with care and intention every day, using Molino Pasini Semolina di Grano flour imported from Italy. By using a bronze die extrusion process, we create the perfect rough texture that beautifully absorbs sauce and delivers an authentic, rustic bite. It’s pasta made daily with love, passion, and a commitment to Italian culinary excellence.
ABOUT US
FLOUR | WATER | FIRE
We specialize in hand-made Roman-style pizza using the best ingredients served in a fun casual atmosphere.
OUR DOUGH
What better place to learn how to make Roman pizza than Rome? We spent 2 weeks in January trying every type of Roman Pizza and speaking to the best pizzaiolos and bakers. After 6 months of trial and error, we have produced a crisp, airy & easily digestible complex sourdough flavored dough. Made from imported non-GMO ancient wheat, soy & rice flour, 80% water, and cold fermented up to 96 hours until it quadruples in size. It has ⅔ fewer carbs & gluten, no cholesterol, no sugar & no fat. We are very proud to be one of the first to bring this type of pizza to New York.