EN 
ES 
DE 
IT 
FR 
Pizza is one of the most emblematic dishes of Italian cuisine, but did you know that not all pizzas are alike? Among the most popular styles in Italy are Neapolitan and Roman pizzas.
TABLE OF CONTENTS
Neapolitan pizza vs. roman pizza: the differences that make all the difference
These two pizza variants provide distinctly different taste experiences, each shaped by unique differences in their dough recipes, choice of toppings, cooking methods, and even the traditional ways they are served. The dough texture and preparation influence everything from the crust’s thickness and crunchiness to its softness and chewiness. The toppings range from simple and fresh to bold and varied, reflecting the culinary traditions of their respective regions. Additionally, the cooking techniques—whether it’s a rapid, high-temperature bake or a longer, slower one—play a crucial role in developing the flavor and texture of each pizza. Even the way these pizzas are typically served and enjoyed varies, adding another layer to the overall experience. In this article, we’ll explore in depth the characteristics that set these two beloved pizza styles apart.
🍝 Craving the Dolce Vita?
Discover my eBook "Four Seasons of Italian Flavours": 70 quick, easy, and exclusive recipes to create authentic Italian meals like a true chef.
📕 Order Your Cookbook Now1. Origin and history: Naples vs Rome
Neapolitan pizza dates back to the 18th century and originated in Naples, southern Italy. It is recognized as a traditional pizza and has even been granted European protection thanks to the "Vera Pizza Napoletana" appellation. This designation requires compliance with strict standards concerning dough, ingredients and cooking methods. For Neapolitans, pizza is more than just a meal; it's an art.
Roman pizza, on the other hand, has evolved since the 20th century and is distinguished by its modern characteristics. The city of Rome, in central Italy, is famous for its fast food, and Roman pizza is one of the best examples of this. It's often served in slices and eaten on the go, in a more relaxed atmosphere. Discover also: Authentic Spaghetti alla Carbonara Recipe: Quick and Tasty!
2. Dough: soft vs. thick and consistent
One of the biggest differences between these two types of pizza lies in the dough.
- Neapolitan pizza: The dough is prepared with a long rising time (up to 24 hours), giving it a light, supple texture. It is thin in the center but has thick edges, called "cornices". Rapid baking (60-90 seconds) at very high temperatures in a wood-fired oven results in slightly burnt edges that are soft on the inside. This contrast between the puffy edges and the thin center makes Neapolitan pizza unique.
- Roman pizza: The dough of Roman pizzas is thinner, with a consistent thickness across the entire surface. Unlike Neapolitan pizza, it is often served by the slice, in a rectangular format. It takes longer to bake, usually in an electric or gas oven, which makes it crispier on the outside but still soft on the inside. It is thicker and more consistent, perfect for eating while walking.
3. Cooking techniques: wood-fired vs. electric ovens
The cooking method also plays an important role in the texture and flavor of the pizza.
- Neapolitan pizza is traditionally baked in a wood-fired oven heated to an extremely high temperature, typically around 450°C (850°F). This intense heat allows the pizza to cook incredibly quickly—often in less than two minutes—resulting in a beautifully soft and tender dough with a light, airy texture. The rapid baking process also creates those characteristic slightly charred and blistered edges, known as “leopard spots,” which add a subtle smoky flavor and a hint of crispiness. This combination of a tender center and slightly crisp, charred crust is what gives Neapolitan pizza its distinctive taste and texture, making it a favorite among purists and lovers of authentic Italian cuisine.
- Roman pizza is typically baked in an electric or gas oven at a lower temperature, usually ranging between 300 and 350°C (570 to 660°F). This gentler heat requires a longer baking time compared to Neapolitan pizza, which allows the dough to develop a firmer and crispier texture throughout. The result is a pizza with a sturdy, crunchy crust that holds up well to a variety of toppings and is particularly well-suited for being served “al taglio” — by the slice. This style makes Roman pizza an ideal choice for quick, casual eating, often enjoyed as street food or a convenient snack, while still offering rich flavors and satisfying textures that distinguish it from other pizza styles.
4. Ingredients and toppings: simplicity vs. creativity
- Neapolitan pizza: Neapolitan pizza is known for its simplicity. The toppings are classic and minimalist, concentrating on a few high-quality ingredients. Among the most famous versions are the Margherita (San Marzano tomato, mozzarella di bufala, fresh basil) and the Marinara (tomato sauce, garlic, oregano, olive oil). Here, the emphasis is on freshness and balanced flavors.
- Roman pizza: More modern in its approach, Roman pizza offers a wider variety of toppings. Creative combinations such as pizza alla carbonara (inspired by the famous pasta dish) or pizza bianca (without tomato sauce, often topped with cheese and vegetables) are common. Roman pizza likes to experiment with ingredients, and can include meats, grilled vegetables, a variety of cheeses and even bolder sauces.
5. Size and format: individual vs. per share
- Neapolitan pizza: Usually served individually, this modest-sized pizza is ideal for one person. Its thin center and soft edges make it easy to enjoy, often accompanied by a glass of wine or beer.
- Roman pizza: Roman pizza is often sold by the slice, cut from large rectangular slabs. It's ideal for sharing, or for a quick meal on the go. Sold by weight, it also allows you to vary the pleasures by taking several slices with different fillings.
6. International popularity: adaptation and influence
- Neapolitan pizza has a global impact thanks to its authenticity. Many pizzaiolos (pizza makers) around the world seek to reproduce the "vera pizza napoletana", adhering to strict standards of ingredients and cooking. Neapolitan pizzerias can be found in many cities, where product quality is paramount.
- Roman pizza, with its practical format and versatility, has also conquered the world, but in a more flexible way. Its style is often adapted to local preferences. For example, in some countries, more cheeses or meats are added, while the light, crisp texture of the dough is retained.
Conclusion
In short, Neapolitan and Roman pizzas embody two distinct and beloved traditions within the rich world of Italian cuisine, each showcasing unique characteristics and strengths that appeal to different tastes. Neapolitan pizza is renowned for its soft, airy dough that puffs up around the edges to create a light, chewy crust. It relies on a few simple, high-quality ingredients—like fresh tomatoes, mozzarella di bufala, basil, and extra virgin olive oil—and is cooked at very high temperatures for just a short time. This style is perfect for purists and those seeking an authentic, traditional pizza experience that highlights the purity of flavors and craftsmanship. Read also: Why is Italian cuisine one of the healthiest in the world?
Roman pizza, by contrast, features a thicker, more uniform dough with a crispier and crunchier texture. It is typically baked longer and often enjoyed “al taglio” (by the slice), making it ideal for quick meals and on-the-go consumption. The toppings on Roman pizza tend to be bolder and more varied, allowing for creative combinations that appeal to those looking for a heartier, more substantial bite. Together, these two pizza styles offer delicious yet very different culinary experiences, reflecting the diversity and regional pride found in Italian pizza-making traditions.
Whichever you choose, these two styles of pizza will immerse you in the richness and diversity of Italian cuisine.
Read also: Italian recipe for homemade focaccia: easy and fluffy!
