The Pizza
Three things make a RomanSQ pizza what it is: the dough, the oven, and what goes on top. None of them are shortcuts.
96-Hour Dough
The perfect pizza is one that gives you joy when you bite into it and makes you feel like life is worth living. The 96-hour dough is what gives life to those pizzas.
The science behind it is familiar to anyone who bakes with sourdough: all-natural, no added sugars, no additives. Flour, yeast, and water. What changes everything is time and temperature. The dough ferments for 96 hours, developing an open crumb structure, a complex flavor, and a lightness you cannot fake.
Water pH matters. The filtration system matters. The ratio of flour to hydration matters. Every variable is controlled because the dough is where everything starts. Get it wrong and nothing else can save the pizza.
Why 96 hours? That is when it reaches its peak. Not before, not after.
Hours of fermentation
Additives or sugars
Ingredients: flour, yeast, water
The Hearth
The pride and joy of RomanSQ is the Castelli double deck oven. It is not a commercial kitchen appliance. It is a piece of equipment chosen specifically for Roman pizza, where the bake is different from the high-heat, fast-fire Neapolitan style.
Roman pizza bakes lower and slower, allowing the thick, airy dough to cook through without burning the base. The Castelli manages both decks with precision, giving consistent results across every bake.
The combination of a well-developed dough, hand-curated ingredients, and the right oven is what gives rise to a RomanSQ square. Take away any one of the three and it becomes something else entirely.
Starting From Scratch
The most eye-catching item each week is the red pepper. It is grilled in-house, seasoned, and used as a topping that bears no resemblance to anything from a jar.
The basil comes from a plant grown on-site. It is picked fresh before each service so it carries the flavor of something just pulled from the garden, not a refrigerated bag.
Every sauce, every topping, every element that goes on a RomanSQ pizza is prepared from scratch that week. The goal is always ingredients that taste like what they are: fresh, seasonal, and handled with care.
See It in the Menu
Six Roman-style pizzas, focaccia, antipasti, and salads. All made on the 96-hour dough.
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