Margherita Bufala
Tomato sauce, fresh mozzarella di bufala, basil
Wed – Sat 12:00 – 20:00 | Sunday 12:00 – 16:00
RomanSQ makes Roman-style pizza the way it is meant to be made: slow-fermented dough, hand-prepared toppings, and a Castelli hearth oven imported for the purpose. Nothing from a bag or a jar. Nothing fast.
Tom Donatelli spent fifteen years living in Italy and decades more in Asia before an unplanned stop in Sarasota became permanent. He and Hoa trained under master Roman pizza makers to build this. The result is a pizza that reflects where they've been and what they believe food should be.
Our Story
What Goes Into It
The Craft
The Foundation
96-Hour Dough
Three ingredients: flour, yeast, water. What changes everything is time. Ninety-six hours of fermentation develops an open crumb, a complex flavor, and a lightness you cannot fake. No additives, no shortcuts.
The Oven
The Hearth
The Castelli double deck oven is not a commercial appliance — it is equipment chosen specifically for Roman pizza. The bake is lower and slower than Neapolitan, allowing the thick, airy dough to cook through perfectly every time.
The Ingredients
From Scratch
Every topping on every pizza is prepared in-house. The grilled peppers are charred whole and seasoned fresh. The basil comes from a plant grown on-site, picked before each service. No jars, no shortcuts.
What We Make
The Pizza
Each square is crafted to order on our 96-hour dough, baked in the Castelli oven, and finished with hand-prepared toppings.
What People Say
They Say
WOW. The BEST Italian pizza I've ever had in the USA. The dough is incredible and the toppings are fresh and perfectly balanced.
Artfully-crafted pizza, by incredibly delightful people. This is not your ordinary pizza joint. The attention to every detail is remarkable.
Probably the best Roman pizza in the Southeast. The Carbonara is outstanding. Come early, they sell out.
Ready to Order?
Wednesday through Saturday noon–8pm. Sunday noon–4pm.