The Experience
180g is the pizzeria that changed Rome's conversation about its own native pizza style. Where Naples has long commanded international attention for its Neapolitan tradition, Rome's scrocchiarella — the thin, crispy, Roman-style pizza al taglio sold by the weight — had been dismissed as a lesser form until 180g demonstrated what the style could become when treated with the same artisanal attention as sourdough bread.
The dough at 180g is fermented for a minimum of 72 hours with the same care that serious bread bakeries apply — a high-hydration mixture that produces the characteristic bubbled, irregular surface and the crackling crust that gives the scrocchiarella its name (from scrocchiare, to crackle). The toppings are seasonal and treated with the ingredient quality standards that a serious kitchen applies: buffalo mozzarella, Calabrian 'nduja, Roman artichokes in season, local cured meats from known producers.
The format is the Roman al taglio tradition: choose from the trays on display, have your portion cut and weighed, pay by weight. The informality is complete and intentional — no reservations, no table service, no formality of any kind. The quality of the pizza and the quality of the ingredients are the only things that matter.
For a team dinner that wants the authentic Roman pizza experience rather than a tourist version of Neapolitan, or for a casual evening that doesn't require a reservation, 180g is the most instructive address in the city. The Prati location is accessible and surrounded by the neighbourhood's evening life.
Best Occasion: Team Dinner
A team dinner at 180g works because pizza eating is inherently communal — the shared tray, the collective selection, the constant grazing across multiple varieties creates exactly the social energy that team occasions require. The price point means no one is calculating, and the quality means everyone is genuinely enjoying the food.
What to Order
Order broadly across the varieties on display rather than committing to a single topping — the al taglio format is designed for sampling. The seasonal vegetable toppings (artichokes in spring, mushrooms in autumn) demonstrate the kitchen's commitment to the Roman calendar. The supplì alongside the pizza is non-negotiable.
