Toscana Grill

A Slice of History: Roman Style Pizza

The culinary journey of Roman pizza has been centuries long, beginning with the introduction of a flatbread known as “plakous,” by the ancient Greeks to the peoples on the Italian peninsula. The main ingredients of these flatbreads: wheat flour, water, olive oil, herbs & cheese, were quickly adapted by the Romans who added their own unique touches. The ancient Romans, renowned for agricultural innovations, developed a new type of wheat flour, known as “farina.” This flour was finely milled resulting in a lighter and more refined dough. This dough innovation along with the added olive oil produced a tender crust bursting with flavor.

In ancient Rome, pizza dishes were referred to as “focus,” a name derived from the Latin word for “hearth” or “fireplace.” These focaccia-like breads were topped with simple ingredients including garlic, herbs, cheese and fish and were baked in communal ovens throughout the city. During this period, pizza became a culinary staple throughout Rome, enjoyed by both the upper and lower classes. It’s simplicity and affordability made it a popular street food for hungry Romans on the go. Pizza became a symbol for unity & community as Roman citizens would gather around the communal ovens or “fornices” to eat a slice and share the stories of the day.

As the Roman Empire spread, so too did the love and popularity of its pizza dough. Flatbreads were introduced across the regions of Europe. Over time local civilizations began putting their own cultural spin on the delicacy, which resulted in a wide variety of diverse pizza dishes, many of which we enjoy today. The timeless flavor of Roman pizza dough is a testament to the ingenuity, community and influence of the ancient Roman civilization.