If you have eaten pizza in Bali, it was probably Neapolitan: soft, puffy and blistered at the edges. Roman-style pizza is a different tradition from a different city, and it is what we make at CAVO Bar & Bistro in Uluwatu,. Here is what sets it apart, and where to try it on the Bukit.
Roman-style pizza vs Neapolitan pizza
Both come from Italy, both start with flour, water, salt and yeast, and both are excellent. The difference is in the dough, the shape and the bake.
- Neapolitan pizza has a soft, chewy centre and a thick, airy crust (the cornicione). It bakes for around a minute in a very hot oven, so it stays tender and foldable.
- Roman pizza is stretched thinner and baked a little longer, so the base is lighter and crisper. In Rome you will find it as round pizza at a pizzeria, by the slice from rectangular trays (pizza al taglio), or as oval pinsa.
At CAVO, ours is oval: stretched long rather than round, in the Roman pinsa tradition, with a crisp base and an airy, light bite. It is a shape you will rarely see elsewhere on the Bukit, and it is easy to share across the table.
Neither is “better”. Neapolitan is about softness; Roman is about crunch and lightness. If you like a pizza you can pick up without it drooping, you will probably love Roman style.
Why we ferment our dough for 48 hours
At CAVO, our Roman-style pizza dough rests for 48 hours before it goes anywhere near the oven. That long, slow fermentation is where the flavour comes from: the dough develops a deeper, slightly tangy taste, and the base bakes up lighter. Many guests tell us it feels less heavy than the pizza they are used to, which matters when you are also ordering pasta and a second glass of wine.
You can see every pizza we make on our food menu.
Where to eat Roman-style pizza in Uluwatu
CAVO Bar & Bistro is on Jl. Labuansait in Pecatu, Uluwatu, a few minutes from Padang Padang and Bingin. We are a small neighbourhood Italian bistro, run by owners Mitch and Judith, with Roman-style pizza, fresh pasta, antipasti, a curated Italian wine list and handcrafted cocktails. Nothing fancy, just good Italian food.
The best times to come for pizza
- Thursday, Pizza e Spritz: pizza and a spritz together, all day, with acoustic sessions in the evening.
- Monday, Table for Two: from 4 PM, 599k for two, including an antipasto, two pizzas or pastas, two glasses of house wine and a dessert to share. An easy date night.
- Every day, Aperitivo Romana: 4–6 PM, with chef’s antipasti, beer, house wine and spritz from 60k, before the pizza arrives.
- Friday, Vinyl & Vino: from 7:30 PM with a vinyl DJ set, and happy hour from 10 PM to midnight.
Full details are on our What’s On page.
What to drink with Roman pizza
Roman pizza’s crisp base and simple toppings suit something fresh and not too heavy. An Aperol Spritz is the classic Italian match, a cold beer works every time, and our curated Italian wine list has bottles and glasses to go with anything from a simple margherita to something richer. Ask the team; they will point you to a glass.
Frequently asked questions
Where can I get Roman-style pizza in Uluwatu?
At CAVO Bar & Bistro on Jl. Labuansait, Pecatu, Uluwatu. Our oval Roman-style pizza is made with dough fermented for 48 hours.
What is the difference between Roman and Neapolitan pizza?
Roman pizza is lighter and crisper, and is often oval (pinsa) or rectangular rather than round; Neapolitan pizza is round, softer and chewier with a thick, puffy crust.
Is CAVO open for lunch?
Yes. CAVO opens at 12 PM Tuesday to Sunday, and at 4 PM on Mondays.
Do I need to book?
Walk-ins are welcome, but it is a small venue, so we recommend you book a table for weekends and Friday nights.
Visit CAVO
CAVO Bar & Bistro, Jl. Labuansait, Pecatu, Uluwatu, Bali 80361. Open Monday 4–11 PM, Tuesday to Thursday 12–11 PM, and Friday to Sunday 12 PM to midnight. Want to know who is behind the oven? Read our story.
