To most New Yorkers, square pizza is a Sicilian slice with a heavy crust. But now, from Pizza Roma, comes a different kind of slice: the first, authentic artisanal Roman style pizza in New York, also known as “Pizza al taglio” (literally “Pizza by the cut”). Made from a unique pizza flour imported from Rome, the dough is allowed to develop over the course of 96 hours, thus resulting in a lighter crust that is easier to digest.