Roman Slice Bar in Miami
Thick, airy, 72-hour dough — blistered in the oven, cut from the pan with scissors, and sold by weight. Point at what you want. Eat it hot, standing up.
Rome, Rebuilt in Wynwood
Onda Forno started with a simple obsession: pizza al taglio, the Roman way — long trays of thick, wildly airy dough, cold-proofed for three days, baked until the bottom blisters, and cut with scissors to whatever size you point at. Sold by weight, eaten standing up, no reservations, no fuss.
We built our own deck oven, we mill and blend our flour, and we run the dough on a 72-hour clock so the crumb comes out open and light. Everything else — the mortadella folded on warm, the stracciatella, the chili honey — is just there to show off the base. This is Roman street pizza with a Miami paint job.
- ✓72-hour cold-proofed dough
- ✓Baked in long Roman pans
- ✓Cut with scissors, sold by weight
Point at the Pan
Trays out of the oven, slices on the counter, and the crumb up close — a walk past the board at Onda Forno.
Serious Dough, No Attitude
Four reasons the line's out the door.
72-Hour Dough
Cold-proofed for three days so the crumb is open, light, and easy to eat by the slab.
Sold by Weight
Point, we cut, we weigh. Take a sliver or take a foot — you only pay for what you grab.
Blistered to Order
Every cut goes back in the oven so it hits the counter hot, never sad and lukewarm.
Party Trays & Catering
Full uncut trays for offices, parties, and beach days. Order a day ahead.
Point. Cut. Eat It Hot.
Walk in for a slice, or order a party tray for the whole crew. Wynwood, seven days a week, til the dough runs out.
Slices in Wynwood
Walk in for a slice, or send an order for party trays and catering — tell us the day and the headcount and we'll sort the rest.
- Visit us2801 NW 2nd Ave, Miami, FL 33127
- Call us(305) 555-0164
- Email ushello@ondaforno.com