The dough ferments 48 hours, matching the complexity of Baladin's brewing fermentations. San Marzano tomatoes, buffalo mozzarella, and basil are simple. The focus is dough quality and how it pairs with wild and sour beers. This pizza is designed to complement Baladin's experimental beer list.
Tips from diners
Ask your server for a beer pairing suggestion. The acidic and sour beers complement the pizza's simplicity.
Zucchini, eggplant, and peppers are charred in the wood-fired oven's high heat. The charring concentrates flavor and adds bitterness. Fresh burrata is added post-cooking. Aged balsamic is drizzled. This vegetarian option is designed to pair with sour and wild yeast beers. The bitterness balance is intentional.
Tips from diners
This pizza is specifically designed for Baladin's wild yeast beers. The bitterness pairing is remarkable.
Sausage is slow-cooked with tomato for hours, developing deep flavor. The ragù is spread on the pizza base. Aged sheep cheese (pecorino) is grated after firing. The richness and salt require bold beers — hoppy IPAs or sour ales. This pizza is substantial and meaty.
Tips from diners
This pairs perfectly with Baladin's flagship IPA or any hoppy beer. The richness needs bitterness balance.
Smoked fish (usually mackerel or trout) is sourced from Italian producers. Fresh herbs vary by season. Crème fraîche provides richness. The smoke in the fish complements the wood-fired oven's char. This pizza pairs well with hoppy and aromatic beers. The combination shows Baladin's respect for ingredient sourcing.
Tips from diners
Pair this with a beer that has citrus or herbal notes. The staff's recommendations are reliable.
This pizza changes based on available ingredients and what beers are in stock. The kitchen coordinates with the beer program. Acidity and bitterness in the pizza ingredients are considered against beer profiles. This collaborative approach is unique to Open Baladin and reflects Teo Musso's philosophy of extreme fermentation and pairing.
Tips from diners
Ask your server what this month's signature is and which beers pair with it. It's a different experience each time.
Open Baladin is Teo Musso's Roman outpost of the legendary Piedmont craft beer temple. The Rome location combines Baladin's philosophy of extreme fermentation experimentation with quality pizza. The beer list is encyclopedic — over 400 labels with focus on sour, wild, and limited releases. The pizza program uses natural fermentation techniques matching the beer-making philosophy. The space is refined casual with long communal tables ideal for exploring beers and sharing pizzas.
The staff are trained in beer and food pairing. Talk to them. They'll recommend obscure pours you won't find elsewhere. This is the point of coming here.
Long communal tables make this ideal for groups. Order multiple pizzas and beers. The communal atmosphere encourages sharing.
Expect €30-50 per person including beer. Beer prices vary by rarity. Some bottles exceed pizza cost. Ask prices before ordering.
Don't be intimidated by the massive beer list. Ask your server for guidance. They're enthusiasts, not snobs. Start with something accessible.
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