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AI summary of what 5 dish mentions say about the food
The pizza earns unanimous praise for its airy, blistered crust, while the overall vibe is one of effortless, rustic warmth that makes every meal feel like a celebration.
“The secret to a great pizza isn't just long fermentation — it's understanding when the dough is truly ready to cook. You have to be one with the dough, feel the season, the flour changes. In summer, the flour is more active, fermentation speeds up. You have to work with that and make it perfect.”
What creators say
2 creators have covered Lievito. Most active: So Hungry Italy
Lievito is a pizza place in Rome where the owner explains that the real secret to great pizza is understanding the dough's readiness, not just long fermentation.
Dishes mentioned
Pizza
The secret to a great pizza isn't just long fermentation — it's understanding when the dough is truly ready to cook. You have to be one with the dough, feel the season, the flour changes. In summer, the flour is more active, fermentation speeds up. You have to work with that and make it perfect.
- So Hungry ItalyLoved
This place is Pizza heaven. Be sure to taste this young Pizaiolo's 60-hour fermented pizza! · @ 0:55
Lievito is a pizza heaven in Rome, voted #2 in the world for cut pizzas in 2023, using 60-hour fermented dough and high-quality ingredients with a passionate philosophy.
Dishes mentioned
Pizza con Patate
Listen to the crunch of the potatoes. The baking color and time are just right. The mozzarella on top is crunchy and gives the pizza a special savory flavor unique to cut-up Roman pizza. The mozzarella on the bottom gives moisture and a soft texture. The bottom of the pizza is also baked to a golden brown. These are red potatoes from Avezzano, cooked at low temperature overnight to break down the starches, so the texture is different. This is a crunchy potato pizza.
Pizza con Salsa di Pomodoro
This pizza has so much tomato sauce. The tomato is organic from Cecina, Tuscany region. I have been using this small producer's tomato sauce for the past 8 years since this place opened. It requires a long cooking time because of the high moisture content. We cook gently to let it dry out a bit. The bottom is crispy thanks to the durum wheat semolina flour used to stretch the dough. Listen to that sound!
Pizza con Mortadella, Buffalo Cheese e Confit di Mini Pomodori
This pizza seems to be kissed between the top and bottom with the ingredients inside. Artisan buffalo cheese from Campania, mini tomato confit caramelized and flavored with olive oil from Umbria, and mortadella ham from Bologna certified as Slow Food, made with natural intestines. The olive oil takes away the fatty taste. This represents Rome. This is Rome on a pizza.
- Supplì
