The story
Pizzeria Formula 1 is a legendary Roman institution in San Lorenzo, serving authentic thin, crispy pizza for half a century. This no-frills spot has earned a devoted following for its straightforward approach to Roman pizza-making, offering classics like Margherita, Capricciosa, and Tonno e Cipolla, alongside staples like Supplì and Filetto di Baccalà. Giuliacrossbow describes the venue as a "nostalgic, old-school gem" that functions as a true local haunt.
Beyond the menu, the pizzeria is celebrated for its remarkable value. Alex Mark Travel notes that diners can enjoy a full lunch for around €5, making it an essential stop for those seeking an authentic experience rather than a tourist trap. With its casual, unpretentious atmosphere, Pizzeria Formula 1 remains a quintessential destination for anyone serious about experiencing Rome’s vibrant pizza culture on a budget.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 6 dish mentions say about the food
Reviewers rave about the supplì, a crisp, molten rice ball that steals the show. The overall vibe is a warm, unpretentious celebration of bold, comforting Italian flavors.
“This supplì is quite firm, the mozzarella stretches well, the rice is a bit overcooked and mushy, but the sauce is super flavourful — I can taste meat, it's definitely a ragù supplì. It tastes like a 10th birthday party pizza party, it brings me right back. A good supplì that won't blow your mind, but the breading is crunchy, the sauce is rich, the rice is a bit overcooked, the mozzarella is fine, it phones it in. It's the supplì of parties — good, but skippable.”
What creators say
2 creators have covered Pizzeria Formula 1. Most active: Giuliacrossbow, Alex Mark Travel
A historic, no-frills Roman pizzeria in San Lorenzo, beloved by locals for its thin, crunchy wood-fired pizzas and affordable prices — a true old-school institution since 1978.
Dishes mentioned
Supplì
This supplì is quite firm, the mozzarella stretches well, the rice is a bit overcooked and mushy, but the sauce is super flavourful — I can taste meat, it's definitely a ragù supplì. It tastes like a 10th birthday party pizza party, it brings me right back. A good supplì that won't blow your mind, but the breading is crunchy, the sauce is rich, the rice is a bit overcooked, the mozzarella is fine, it phones it in. It's the supplì of parties — good, but skippable.
Filetto di Baccalà
This baccalà is very desalted — so much so that I'd add some salt. The batter is thick and crunchy, but the problem is the oil: I taste more oil than the baccalà itself. It's very greasy. Between the two fried items, the supplì was much better. And don't put lemon on the batter, it makes it soggy.
Pizza Margherita
This is the old-school pizza par excellence. Light, thin, you cut it and eat it. I feel teleported to 2006. Solid, despite the mozzarella, the cooking is dry, it's very crunchy. It's one of those pizzas you eat at a birthday party and you're happy because it's free. It's good, but doesn't leave much room for comment. It's a Roman pizza different from most we're used to today — because everything has become gourmet. Here you find almost lost flavours. I feel at home. It's not a pizza for tourists.
Pizza Capricciosa
The capricciosa is the pizza of the indecisive — someone who doesn't know what they want, and wants it badly. Base rossa, champignon mushrooms, hard-boiled egg, artichokes, prosciutto crudo, black olives. I hate sliced cold cuts on pizza, but this one is good. It's very thin and extremely digestible, like all Roman pizzas. You could eat another one. Between the three, I preferred the capricciosa.
Pizza Tonno e Cipolla
This is one of my favourite pizzas ever. I'm so happy there's red onion. Look how beautifully it's placed underneath. I like that they're very dry — they dried them in the oven, I imagine. Wood-fired. You can smell it. Tonno e cipolla on a red base. It's like a margherita on steroids. I'd take this 30,000 times over a margherita. The tuna is canned, not top quality, the onion is raw and cooks only when the pizza goes in the wood-fired oven, so it stays slightly raw. It leaves you with onion breath, but it's good. Between the three, I preferred the capricciosa though.
- Alex Mark TravelLoved
Eat Like a Roman on a Budget 🇮🇹 | 5€ Full Lunch + Best Pizza & Pasta in Rome! · @ 13:35
Pizzeria Formula 1 is a legendary local pizzeria in Rome, serving tasty and crunchy Roman-style pizzas for 50 years in a very casual and local setting.
Dishes mentioned
Tonno e cipolla
This is a paper thin delicacy topped with tuna, onions, tomato, and cheese. It's quite airy with huge air bubbles, which is a very good sign. The tuna is so tasty, the onion has a nice fresh taste, the cheese is good, and the tomato is sweet, not acidic at all. The pastry is baked to perfection. The only downside is that when it gets cold, the pastry tends to get a bit dry, not as juicy as the pizza from Il Grottino, but still quite nice Roman pizza.
- Pizza Romana
