Naples, no question. Graduated in Literature and Communication and Media Culture, she loves both writing and storytelling. Without the “Trip protection” 100% refund up to 7 days before the start of the activity. [Photograph: Scott Wiener] First thing you're going to want to know is how much to order. In the XVI century Benedetto Di Falco will write that “in the Neapolitan dialect the focaccia is called pizza”. but it also used a lot in the North of Italy. Roman pizza, instead, typical of the Lazio region (but which can now be found throughout the peninsula and beyond), is characterized by being very thin and crunchy. The rest is simply a matter of taste! Roman pizza vs Neapolitan pizza – what’s the difference? A classic on all menus in Rome is the Capricciosa: topped with ham, mushrooms, olives, artichoke, an egg and tomato. Your email address will not be published. You can put whatever you want on it, but the most famous ingredients are tomato sauce, mozzarella cheese, anchovies, basil, pecorino cheese and pepper. At Basilico we opted for Roman-style pizzas for many reasons but, most importantly, because they are better for delivery. The comparison between these different styles of pizza involves a careful analysis of the strengths and weaknesses of the two. We'll assume you're ok with this, but you can opt-out if you wish. Roman-style pizza’s crisp crust also means that the pizza can be loaded with ingredients without collapsing, unlike its Neapolitan cousin. The crust, which absorbs air while it’s kneaded, is high and soft and it is called “cornicione”; The dough is made with water, flour, yeast and salt without any oily part like oil or lard; The cooking in the wooden oven is almost 50-90 seconds. If you consider that in the world there are so many different types, it’s very difficult to draw up a classification. Which one do you prefer? When in Italy, the food item I wanted to eat the most was of course pizza! She made her first trip when she was only two and a half months old and hasn't had a break since. We have created amazing food tours and cooking experiences that will show you how and what local people enjoy eating. … The crust is made with flour, water, yeast, salt, and olive oil, the latter of which is essential to give the crust more weight and allow it to be hand-stretched as thin as it is. I need to switch to selling slices of Roman Pala pizzas (Rectangle). The round pizza, soft-crusted, with tomato sauce, mozzarella and basil is a symbol of Naples and was recognized worldwide when it was named as Intangible Cultural Heritage by UNESCO. Roman pizza dough is made of five main ingredients: water, flour, salt, yeast, and olive oil. It is mandatory to procure user consent prior to running these cookies on your website. Unlike Neapolitan pizza, the crisper, more rigid Roman crust can take the weight of a multitude of toppings. Anyway, yes, for that long pizza and the same type baked in pans, they use a different method and dough. but it also used a lot in the North of Italy. Required fields are marked *. If you’ve planned a travel to Naples, don’t forget to join our pizza tour and if you want to discover all the secrets of this food, you need to take part into a pizza cooking class! 1 The Neapolitan pizza; 2 The Roman pizza; The Neapolitan pizza . Let’s start with our favourite as well as the one that we serve: Roman-style Pizza . Neapolitan pizza vs. Sicilian pizza- The REAL differences! Necessary cookies are absolutely essential for the website to function properly. Pizza didn’t catch on in Rome until the World War II era when American soldiers came looking for it.Thanks to high-protein flour being sent to Italy from America, Roman bakers were able to create a thinner, crispier version of its Neapolitan counterpart. Even if both are perfect for the street food, the Roman pizza is served by the slice, while the Neapolitan pizza is folded in four with a special food paper and it’s called a portafoglio (lit. Popular toppings include mushrooms, garlic, olives, prosciutto and anchovies. Similar to the Napoletana, it can also be prepared with fresh and local ingredients such as flour, yeast, water, salt, fresh tomatoes, fresh mozzarella cheese, fresh basil, and extra virgin olive oil. The upside of Rome’s pizza scene is that there are authentic Neapolitan pizzerias available as well. Roman Pizza. Obviously pizza, over the years, has evolved into many regional variations, in Rome for example we have the Roman pizza: round, with a very thin and crunchy crust, so much so that it is also called scrocchiarella (local roman dialect for crunchy). Roman-style dough is typically left to rise for about three or four days, then baked at 500°F-600°F — much cooler than the temperature in which Neapolitan pizza is cooked. The first one is with tomato sauce, garlic, oregano and oil, while the second one, maybe the most famous in the world, is with tomato sauce, mozzarella cheese, basil and oil. The first one is thin and crunchy; the second one is soft and fluffy. If you ask me, I will go for a Neapolitan over and over. In Rome, you can find a wide range of pizza doughs. Difference between Roman style and Neapolitan style pizza, YAY! *100% refund up to 24 hours before the start of the activity with the “Trip protection”.Without the “Trip protection” 100% refund up to 7 days before the start of the activity. Neapolitan cooks in 30-90 seconds, Roman in 7-10 minutes... you need a different dough for each cooking scope. Baked at 700 to 1000° F for 60 to 90 seconds, its crust is lined by a series of dark charred spots and carries a remarkable flavor owing to its highly refined wheat flour base. As far as toppings go, Roman pizza can be generously topped or not topped at all. Roman-style pies use a more refined flour for the dough, which requires three separate fermentation stages instead of Napoletana’s one. I've got a new opportunity to sell my pizzas at 2,000+ people event bimonthly. Roman-style pizza’s crisp crust also means that the pizza can be loaded with ingredients without collapsing, unlike its Neapolitan cousin. It is basically impossible not to be satisfied with a Neapolitan pizza! Whatever your preference, Rome has some great pizzerias where you can appreciate either style. Pizza, a national specialty and icon, is the protagonist of an endless battle that compares two types: Neapolitan pizza and Roman pizza. The dough is made with flour, water, yeast (in our case sourdough starter), salt, and olive oil. Considered as the mother of all pizzas, Neapolitan pizza is not just a culinary innovation, but it’s also a norm. Since the ancient times, among Egyptians and the Romans, there were white flatbread pizzas (leavened or not), but we cannot say if these were the real forefathers of our modern pizza. You will not regret it! Roman pizza can be baked in the baking tray or on the oven shovel. Different people love different pizza styles, and they will stick to why the one they know is better than the other. The dough is prepared with about 50% of water and the cooking time is about 3 minutes at a lower temperature than the Neapolitan ovens. Neapolitan pizza is also cooked at a very high temperature for a short amount of time- typically at 800-900 degrees F for less than 90 seconds. Ciao Save my name, email, and website in this browser for the next time I comment. Precisely so that it does not lose this elasticity, it is baked for 60-90 seconds. The first one is thin and crunchy; the second one is soft and fluffy. This category only includes cookies that ensures basic functionalities and security features of the website. Required fields are marked *. People who love thin pizza, others who love it higher, who prefers it soft, who prefer it crispy, who wants it red, who wants it white. Click here for my Neapolitan dough recipe and more details about the true authentic Neapolitan method. New York-style pizza, meanwhile, has a much thinner crust with decidedly less chew. A great pizza! by Dragonfly Tours | Mar 30, 2018 | Lifestyle | 0 comments. It has a lot of water in it (otherwise known as hydration), meaning you really need to know how to handle it. Pizzaiolo cutting up a thin, crispy Roman pizza Numero 28 Pizzeria Napoletana: Per the name, this pizzeria specializes in the Neapolitan-style, but also has an authentic Pizza Romana on the menu. This pizza style comes from Rome (obviously!) If the Roman pizza needs a slow cooking, the Neapolitan one needs 50-90 seconds in the wooden oven. Let’s talk about Neapolitan pizza, the most famous type of pizza in the world. Roman-Style Pizza We know for sure that one of the first documents in which the word “pizza” appeared for the first time was in Gaeta, province of Latina, in 997. Typical dishes, served in different restaurants, will present you the local food culture! A suggestion for you: if you’re in Rome, you can join our street food tour for tasting the real Roman pizza! 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