Welcome Pigmon (is it pronounced Pigmin?
This thread may flare-up into some controversy, but here is my take on your question.
Neapolitans have a very long and proud pizza tradition and although there will be some variance in the texture and flavor of the dough from pizzeria to pizzeria, the standard crust is very light and soft with a pronounced airy edge. It is often eaten with a fork and knife.
In Rome, I've eaten a much wider range of pizzas and focaccias, which is understandable given the size of the city and the diversity of its inhabitants. I'm not sure exactly what you mean by "Roman" dough, but when in Rome I have sought out "pizza alla romana" which is very thin, crisp, but also tender - stretched out in the oven in long strips. It looks nothing like the LTHForum Gruppo de Amici photo. Others here can probably speak more accurately to whether there is a definitive "Roman" dough and what it is.