PROVIDENCE, R.I. (WLNE) -- Inside a converted coffee shop in Fox Point, they're taking pizza to the next level.

"It's taking something that's super popular in Rhode Island--pizza--and putting its own twist on it," said Kristen Adamo of the Providence-Warwick Convention & Visitors Bureau.

Roma Capoccia has been open about two months now, featuring Roman-style pizza. 

"It is high-hydration, so the dough has a lot of water or liquid in it," said Maggie Longo, one of the partners at Roma Capoccia. "It ferments or rises for at least four days."

That process gives it a lighter consistency, before it is baked in an electric oven.

Here, they don't sell pizza by the slice, but rather by the ounce. 

"It is very Roman. It allows you to customize, right? So rather than saying can I get a slice of that pepperoni, you have the opportunity to try a bunch of little different things," said Longo.

They feature around a dozen varieties at any one time, but the options change by the day, even by the hour.

"If it's not a traditional pizza topping, it might be a traditional Italian dish. Sometimes it's what we feel like eating," said Longo.

Longo says the sourcing of their ingredients is key. 

"Oh my god, it's probably the most important thing that we do. You can put anything on a pizza, and a lot of places do, so having an artisan topping or as natural an ingredient as you can have, allows the flavors to shine," said Longo. 

Roma Capoccia's truffle and mushroom pizza, topped with burrata cheese, showcasing those artisan ingredients. Among their other offerings, a classic pepperoni and a vegan pizza, featuring roasted cauliflower with sultanas, Kalamata olives, fried capers. 

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