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Pizzarium Restaurant Review: While Miami has had, since the mid-1990s, pizzas that are Roman-style in shape (rectangular), Pizzarium’s may well be the first encounter residents have had with genuinely authentic Roman slices as served in that city, where they’re mainly intended as light bites between major meals rather than a substitute for dinner. Unlike most American attempts at ultra-thin pizza crusts, these, though crisp-bottomed, are not cracker-like; the bread under the toppings is moist but airy, almost fluffy, a result of allowing the dough to rise for four days. As for toppings, don’t expect inch-thick “Everything” combinations containing the full contents of the butcher’s counter. Actually, you can pile it on American-style if you want, but the proprietors’ own topping combos --- some traditional (like a margherita), some decidedly not (the Zucca Gialla: pumpkin cream, pancetta, smoked scamorza cheese) sport only a few quality ingredients each, allowing the different creations’ individuality to shine. Whole pies are available as well as slices.