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Opened in 2016 in the Ostiense area, Spiazzo is still one of the most intriguing stops in the capital. This is thanks to the experimental work done on their dough, baking methods and toppings. The atmosphere is dynamic and modern, the result of a wise repurposing of industrial architecture. The service is fast. At Spiazzo, stone-ground flour is used with the addition of wheat germ, which gives the pizza flavor and crunchiness. The method used is a combination of Roman pan pizza and Neapolitan stone baking. The dough rises for at least 48 hours with 75% hydration. The highlight of the menu is the Spiazzanti, prepared with special combinations like organic and Slow Food Presidia products, such as the Susianella, with fiordilatte, cream of onions with sage and salami from Viterbo. The newest addition is the disk pizza, cooked in a pan. An excellent product with a crunchy and fairly high base and a soft and light interior. At Spiazzo all pizzas can be made with whole wheat dough, except for the disk pizzas.