Roman and Neapolitan pizzas: what are the differences?

neapolitan pizza vs. roman pizza: the differences that make all the difference

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. These two variants offer distinct taste experiences due to differences in dough, toppings, cooking and even the way they're served. In this article, we'll take a deep dive to discover what sets these two classics apart, and how to choose the one that's right for you.

1. 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.

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: Traditionally baked in a wood-fired oven at a very high temperature (around 450°C). This allows rapid cooking in less than two minutes, creating a soft dough with slightly burnt edges, which brings a unique flavor.
• Roman pizza: Roman pizza is often baked in an electric or gas oven at a lower temperature (around 300-350°C). The longer baking time results in a crisp dough, particularly suited to being eaten by the slice.

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 represent two distinct visions of Italian pizza, each with its own strengths. Neapolitan relies on soft dough, simple ingredients and quick cooking, perfect for purists looking for a traditional experience. The Romaine, on the other hand, offers a thicker, more consistent dough, ideal for quick consumption, with a variety of bold toppings.

Whichever you choose, these two styles of pizza will immerse you in the richness and diversity of Italian cuisine.