Pizza bianca is Rome's salt-and-olive-oil flatbread: a long focaccia-like dough baked in a wood oven, salted and oiled, sold by weight at the city's forni for €3 to €4 per slice.

Pizza bianca evolved from the Roman testing-bread (panaria) that bakers used to check oven temperature: a stretched-out, salted, oiled dough thrown into the wood-fired forno before the morning loaves. The bakers found it sold faster than the bread it was meant to test, and pizza bianca became the daily Roman snack of the 19th and 20th centuries. Forno Campo de' Fiori codified the modern form: long rectangular pieces, sold by weight, often eaten standing on the street with a slice of mortadella inside. Forno Roscioli sells the modern version closest to the canonical bianca; the Bonci Panificio version is the most-discussed modern interpretation with a 72-hour fermented dough.

4 editor picks for Pizza bianca in Rome, ranked by editorial score. All Rome signature dishes · Pizza bianca across every city.