Roman-Style Pizza Hits Santa Barbara

Last month, two days before Aymiee and Kevin Ricks were set to open Noemi Pizza Romana on upper State Street, they listened intently to the thick Italian accent of Massimiliano Saieva. The pizza master was detailing the dough’s 72-hour-long fermentation process, the blue-steel pans, and the heat-capturing ovens required to perfect the soft and airy yet crispy crust of Roman-style pizza. 

“The dough is healthier, and it’s all about finesse — it’s the perfect combination of cuisine and pizza,” said Saieva while working in the sparkling new kitchen of the former Pizza Guru, which the Rickses purchased in February and set about turning into their first restaurant. “Now is the moment for Roman pizza. It’s not just trendy in the U.S.A. It’s not just Europe. It’s everywhere.”