RomanSQ
The place
RomanSQ does Roman-style pizza from focaccia dough — pillowy, thick, topped with combinations like potato-sausage or prosciutto-mozzarella — from a Gulf Gate strip mall storefront that gives absolutely no indication of what's inside. This is not Neapolitan pizza, not New York pizza, not anything else you've had in Florida.
Roman-style pizza — pizza al taglio — is sold by the rectangular cut rather than the slice, priced by weight, and built on a dough that's closer to focaccia than what most Americans call pizza crust. It's chewy, airy, and pillowy in a way that requires a different oven technique and a longer fermentation than thin-crust styles. RomanSQ does it right, from a Gulf Gate strip mall that offers no visual cues about what's happening inside.
The toppings lean Italian and seasonal: potato-sausage-rosemary, prosciutto-mozzarella-arugula, roasted eggplant-ricotta, classic margherita. Combinations rotate. The base quality stays consistent. Locals treat it as a standing weekly appointment, which is the strongest recommendation any restaurant can have.
What to expect
Order at the counter by the cut. A small order feeds one person; a large feeds two. The staff will heat your cut to order. Ask what's available that day — the board doesn't always get updated before something sells out. No reservations; no delivery. Cash and cards.
The shop, in frames
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