Walk into New York Roma Pizza and you’ll immediately understand why it’s so loved in the neighborhood. Fresh pies gleam behind the counter, their crusts perfectly charred and their cheese bubbling. The whole place hums with hot Miami energy: staff moving in sync, regulars calling out orders, and the smell of fresh dough and tomato sauce drifting through the air — both inside and outside of this McFarlane Road storefront. For decades, it’s been the spot where Grovites go for their Brooklyn-style pizza fix.
Behind that consistency is owner Tomás Euvin, who came to New York from Guayaquil, Ecuador, at age 22 and landed his first job here in the States washing dishes at a pizzeria in what most aficionados consider the unofficial “Pizza Capital of the U.S.”
A Self-Taught Pizzaiolo
Over time, he learned the timeless art of pizza-making by watching the Italian pizzaiolos at work and picking up their secrets to making the perfect pie. “They were old school,” he says. “They weren’t going to teach you — you had to figure it out yourself!”…