If you ask a local for their pick of the best pizza in Rome, chances are good that they will mention Seu Pizza Illuminati, the chic Trastevere pizzeria helmed by young gun Pier Daniele Seu. Seu has a dedicated following for his pizzas which sit halfway between the soft Naples crust and the crunchier Roman style. Seu has built a reputation for creative combinations such as a Thai pizza with green curry chicken and coriander and a broccoli pizza with smoked fish. The dessert pizzas, which comes in seasonal flavours such as pear, chestnut or strawberry, are another highlight. seupizza.com

Founded by scions of the famed Roscioli dining dynasty, Emma Pizzeria offers more of a dining experience than many of Rome’s other top pizza places. The menu gives a detailed rundown on their ingredients, so you can be secure in the knowledge that the salmon on your thin-crust scozzese e bufala is sourced from Scotland (Loch Fyne, to be precise), while the ingredients on the napoli e cantabrico, from anchovies to organic tomatoes, really do come from Naples and the surrounding Cantabria region. emmapizzeria.com/en

The four Roman outlets are just the start: Trapizzino is now officially a pizza empire, with branches as far afield as Milan, Turin, Trieste and even New York. What do they do so right? Acclaimed pizzaiolo Stefano Callegari invented a new form of street food in trapizzini, tasty pockets of pizza dough stuffed with delicious fillings. There are five flavours on the standard menu, including eggplant parmesan and chicken cacciatore, along with an ever-changing selection of specials such as pumpkin, almonds and pecorino cheese. trapizzino.it/en

From the outside it looks like just another grab-and-go joint but the queues at Pizzarium should tell you that this is something special. Veteran pizzaiolo Gabriele Bonci only sells pizza by the slice in Rome but that doesn’t mean he skimps on the details. Bonci uses heirloom wheat varieties for his cold-fermented dough and tops his pizzas with produce sourced from biodynamic farms and artisanal producers. There are around a dozen different flavours available each day but his signature slices of tomato-oregano and potato-mozzarella are always in the mix. bonciusa.com

You will usually find a mix of in-the-know Rome locals and opportunistic tourists queuing outside Piccolo Buco, which has built a reputation for its Neapolitan-style pizzas. The goods are baked in a 100-year-old woodfired oven that takes up much of the space inside this compact diner and the owners, supporters of the Slow Food movement, use a range of hard-to-find ingredients on their pizzas including the celebrated marzolino cheese. When it’s in season their margherita gialla – made using yellow tomatoes – is worth trying. pizzeriapiccolobuco.it

A visit to Cinecitta Studios in Rome probably isn’t on your list but it’s worth taking a trip on the Metro A line anyway just to enjoy a meal at Sforno. Before he invented the trappezzino, Stefano Callegari demonstrated his creativity with the toppings at this glorious local restaurant. The cacio e pepe pizza – inspired by one of Rome’s most famous pasta dishes – is a highlight, as is the Greenwich pizza, topped with blue stilton cheese and a port reduction. Book ahead: food-lovers from right across Rome make the trek here. instagram.com/sforno.roma