So Nomad is doing Roman style in Philly, and they also offer it at the NJ location close to me. I have yet to try either. But I found a cool article I thought some of you might enjoy http://www.phillymag.com/foobooz/2013/10/11/deal-nomads-roman-pies/#more-1682601
The dough is, according to the article, slightly different than Neapolitan and rolled out with a dowel. So what do you all think the differences might be?