If you’re not familiar with Roman-inspired pizza, Guilfoil and Wulfson said it can take many forms, but Razzo’s was inspired by the pan-baked version known for its rectangular slices and interesting toppings. The crust has a focaccia-like consistency that’s airy and light. Its fluffiness creates a tall profile similar to Detroit-style pizza, but it comes with distinct bubbles and airiness that make it less filling, meaning diners can still have room for pasta or, for dessert, gelato.

Can’t say I’ve ever tried it myself. Sounds interesting.