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. This is the most famous pizza in Italy, despite it is not so recognisable: over time and because of its diffusion nationally, it lost its “crunchy” characteristic. We’re halfway Rome and Naples. Caputo makes a variety of 00 flours, as each serves a different purpose. These cookies do not store any personal information. Ciao Roman-style pizza’s crisp crust also means that the pizza can be loaded with ingredients without collapsing, unlike its Neapolitan cousin. The dough is made of soft wheat flour, water, yeast, salt and olive oil; It is shaped and flattened with a rolling pin; The cooking is longer so that the oven can dry the dough and make it crunchy. But if it was born first in Rome or in Naples is still a mystery! Popular toppings include mushrooms, garlic, olives, prosciutto and anchovies. The comparison between these different styles of pizza involves a careful analysis of the strengths and weaknesses of the two. 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. This website uses cookies to improve your experience while you navigate through the website. The rest is simply a matter of taste! Always be sure to offer a fork and knife when serving up this dish! Pizza was born in Naples and was then adopted by the whole world, with many different variations. A good 200 years after the creation Neapolitan pizza, the Roman style made its debut. Roman pizza is practically the opposite to Neapolitan pizza: it is crispy and they are not afraid of toppings. In Rome, you can find a wide range of pizza doughs. Mind you: they might tell you that it's Neapolitan pizza, it may look (a bit) like Neapolitan pizza, but more often than not it's not. Necessary cookies are absolutely essential for the website to function properly. In 1889 Raffaele Esposito, owner of a pizzeria in via Sant’Anna di Palazzo in Naples, wanted to honor Queen Margherita, wife of King Umberto I, and so he prepared a pizza with a tomato sauce base, basil and mozzarella, keeping to the colors of the Italian flag. We also use third-party cookies that help us analyze and understand how you use this website. After 6 years of vigorous pizza tastings in Italy, I have come to the conclusion that Neapolitans do pizza best. Neapolitan vs Sicilian pizzas, both are classic styles coming from the same country of origin. This is probably the No. Roman pizza vs Neapolitan pizza – what’s the difference? Click here for my Neapolitan dough recipe and more details about the true authentic Neapolitan method. Neapolitans are typically cooked at 750-1000°F, whereas Romans are cooked at a cooler temperature ranging from 500-600°F. but it also used a lot in the North of Italy. Roman pizza dough is made of five main ingredients: water, flour, salt, yeast, and olive oil. Roman pizza. The Roman or the Neapolitan one? The Crispy: Pizza Romana. I need to switch to selling slices of Roman Pala pizzas (Rectangle). Both Neapolitan and Roman pizzas are considered among the most authentic Italian pizzas. The correct style of Italian pizza is an age old argument which will never truly be settled. The first one is thin and crunchy; the second one is soft and fluffy. Scott Wiener pictured here to illustrate scale of typical Neapolitan pizza. 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! Required fields are marked *. In general it is a much crusty pizza (in Roman dialect “scrocchiarella“). Unlike Neapolitan pizza, the crisper, more rigid Roman crust can take the weight of a multitude of toppings. If you consider that in the world there are so many different types, it’s very difficult to draw up a classification. wallet pizza). If you ask my sister, the best pizza is to be found in Rome: paper-thin crust, edges almost crunchy. WHAT GOES ON TOP? Let’s start with our favourite as well as the one that we serve: Roman-style Pizza . As we discussed earlier, baking a Neapolitan pizza would require a wood-fired oven or a commercial pizza oven which is capable of reaching over 900 degrees F. Additionally, you can’t simply use any kind of wood while making the Neapolitan pizza in the wood-fired oven. Its toppings cover nearly ever inch of the pizza, leaving only the smallest amount of crust to hold on to. Like the Roman pizza, also the Neapolitan pizza has different types of seasonings, but the most traditional are Marinara and Margherita types. Naples, no question. Whether you call it Roman style pizza, Roman pizza, Pizza Romana or Pizza al taglio, one thing is certain, Roman style pizza’s popularity is on the rise.Some may think it’s a fad, but this style pizza originated in Rome in the early 1960’s and is now widespread throughout Central Italy and gaining fans in the United States. Neapolitan vs Roman pizza. But if there is a common thread, Roman pizza dough tends to have an airy crust made with olive oil, flour, water, yeast, salt, and occasionally a touch of sugar. The first one is thin and crunchy; the second one is soft and fluffy. Made with ultra-fine 00 flour, Neapolitan crusts are distinguished by their thin, crispy centers, and puffy, spotted edges, which are produced by a quick firing at very high temperatures. To each his own, and the best version is impossible to establish. 1 The Neapolitan pizza; 2 The Roman pizza; The Neapolitan 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. This website uses cookies to improve your experience. Each of her trips is accompanied, of course, by more tastings of the local cuisine! A typical Neapolitan pizza is about 12 inches in diameter—slightly larger than a frisbee.A person of average appetites will be able to eat an entire Neapolitan pizza by him- or herself. In fact, Neapolitan pizza is so thin on the bottom that it’s not usually possible to even pick it up with your hands. Finally there’s another difference about the way it is served. These different proposals and preparations give birth to many debates about which one is the best pizza in Italy. Roman pizza is also known as “scrocchiarella” to Italians, which is an onomatopoeic word meant to recall the crunchiness of the crust.The roman pizza’s crust is in fact thinner and crunchier than its Neapolitan counterpart. Your email address will not be published. Roman-style pies use a more refined flour for the dough, which requires three separate fermentation stages instead of Napoletana’s one. What makes a tour of Italy perfect? Whatever your preference, Rome has some great pizzerias where you can appreciate either style. A suggestion for you: if you’re in Rome, you can join our street food tour for tasting the real Roman pizza! This type of pizza, together with pasta, is a real mouthpiece of the Italian and neapolitan food culture, so much that in 2017 the UNESCO has recognised “the art of the Neapolitan pizza maker” as World Heritage Site. Get the Neapolitan Pizza recipe. The preparation of pizza is truly simple, but its history is more than a century long. The dough is made with flour, water, yeast (in our case sourdough starter), salt, and olive oil. We'll assume you're ok with this, but you can opt-out if you wish. Roman-style pizza is a huge pizza with crust as thin as a sheet of paper. Without the “Trip protection” 100% refund up to 7 days before the start of the activity. Numero 28 Pizzeria Napoletana: Per the name, this pizzeria specializes in the Neapolitan-style, but also has an authentic Pizza Romana on the menu. You will not regret it! … Neapolitan Vs. Sicilian Pizza Vs. Roman Pizza – Know Their Differences. Cooking takes place only in a wood burning oven at high temperatures and for 50-90 seconds; According to Neapolitan culture, there are only two traditional variations of pizza: pizza marinara and Pizza Margherita. If the Roman pizza needs a slow cooking, the Neapolitan one needs 50-90 seconds in the wooden oven. Pizzaiolo cutting up a thin, crispy Roman pizza Difference between Roman style and Neapolitan style pizza, YAY! You will need to use two types of woods (one light wood and one thick wood) to supply sufficient heat. They will fit well in my Pizza Party oven. An open letter to you, from our CEO in Italy, Summer in the Mountains: the Destinations to Discover. This category only includes cookies that ensures basic functionalities and security features of the website. You can put whatever you want on it, but the most famous ingredients are tomato sauce, mozzarella cheese, anchovies, basil, pecorino cheese and pepper. *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. Types Of Caputo 00 Flour . But opting out of some of these cookies may affect your browsing experience. February 7, 2020 by Shrey Leave a Comment. Which one do you prefer? To put it simply, Roman pizza tends to be thin and crispy, while Neapolitan pizza is thicker and doughier. 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. It’s the pizza that is most commonly made all over Italy. Posted in Food & Entertaining. Roman pizza is: Round and highly enjoyed in the central regions of Italy; Has a low and crisp crust; The dough is lighter than Neapolitan dough and it is shaped with a rolling pin; The crust is thin and crunchy due to the presence of extra virgin olive oil or vegetable oil in the dough; Ligurian Riviera Pasta & Pesto Cooking Experience, Tortellini bolognesi: history, curiosities and traditional recipe. The less you touch it, the better. Roman Pizza. A great pizza! New York-style pizza, meanwhile, has a much thinner crust with decidedly less chew. NY pizza is something you'd find in a good bakery in Italy. Considered as the mother of all pizzas, Neapolitan pizza is not just a culinary innovation, but it’s also a norm. Beyond the endless debate and regional flag waving, what really matters is the quality and the tradition behind the most famous Italian dish in the world. Then, while Neapolitan-style dough rises at room temperature and is used the same day, Roman-style undergoes a 60- to 90-hour rise at a cool 41 degrees. Many people know that the authentic Neapolitan pizza is protected by European legislation, meaning that the ingredients used in any Neapolitan must be the same as those outlined within that legislation. There are no pizza police as there are in Naples. Once the dough is finally ready, Romanas bake at 500-600 degrees instead of the much hotter fires … We can start by clarifying that in Italy there are many different types of pizza in Italy. pizza romana al taglio. The Roman one is made with oil, the Neapolitan not. The classic Roman pizza is paper thin with minimal crust. 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. A baking time in which no metal supports are used. If the Roman pizza needs a slow cooking, the Neapolitan one needs 50-90 seconds in the wooden oven. 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. Neapolitan pizza is considered the most authentic of all types of Italian pizza pies. Precisely so that it does not lose this elasticity, it is baked for 60-90 seconds. The Roman one is made with oil, the Neapolitan not. Whether you call it Roman style pizza, Roman pizza, Pizza Romana or Pizza al taglio, one thing is certain, Roman style pizza’s popularity is on the rise.Some may think it’s a fad, but this style pizza originated in Rome in the early 1960’s and is now widespread throughout Central Italy and gaining fans in … It is basically impossible not to be satisfied with a Neapolitan pizza! However, despite their deep-rooted similarities, each is unique and different in their way. This pizza style comes from Rome (obviously!) Graduated in Literature and Communication and Media Culture, she loves both writing and storytelling. My first try with 8" round pizzas was a hit, but the que was long and people waiting over 20 minutes. Neapolitan pizza is rooted in historical methods, so its parameters are tightly controlled. Round and highly enjoyed in the central regions of Italy; The dough is lighter than Neapolitan dough and it is shaped with a rolling pin; The crust is thin and crunchy due to the presence of extra virgin olive oil or vegetable oil in the dough; Cooking is slow with temperatures of around 350°F so as to dry the dough and make it crisp; Anchovies and also vegetables are among the most popular toppings on Roman pizza. You will always hear such topics as the thinner ones are the greatest while thick crust lovers say we love soft and crispy thick crust. Typical dishes, served in different restaurants, will present you the local food culture! by Slice Pizzeria Dana. Roman pizza (Italian: pizza romana) is a style of pizza originating in Rome, but now widespread, especially in Central Italy.. That is to say: … Your email address will not be published. Only after the introduction of the tomato in Italy and after its plantation, pizza was transformed into the modern one. What is the origin of true pizza? If you ask me, I will go for a Neapolitan over and over. Let’s talk about Neapolitan pizza, the most famous type of pizza in the world. Difference between Roman style and Neapolitan style pizza, YAY! Roman pizza is much more difficult to characterize than Napoli’s, and that’s what makes it so great; the possibilities are much wider ranging than the strict but delicious methodologies of … Anyway, yes, for that long pizza and the same type baked in pans, they use a different method and dough. In the XVI century Benedetto Di Falco will write that “in the Neapolitan dialect the focaccia is called pizza”. This pizza style comes from Rome (obviously!) The dough has a two-step fermentation process. 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 upside of Rome’s pizza scene is that there are authentic Neapolitan pizzerias available as well. You also have the option to opt-out of these cookies. The 00 flour is a key ingredient for making an authentic Neapolitan pizza, as it cooks to the perfect consistency in a wood-fired oven. 1 issue I've see other customers struggle with. Neapolitan pizza is largely defined by its pillowy, chewy crust. As far as toppings go, Roman pizza can be generously topped or not topped at all. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Its edge, moreover, is low, so it is very easy to distinguish it from the Neapolitan pizza! Neapolitan Pizza is the most sought after these days but there are so many other pizza styles as well as the Sicilian Pizza, Chicago Pizza, NY style, Greek Pizza that it just gets difficult to keep up. Its history is long and undefined because this Italian food was subjected to different influences during the centuries. At Basilico we opted for Roman-style pizzas for many reasons but, most importantly, because they are better for delivery. Today she writes about this and more on her blog "Viaggi che Mangi" and in the meantime she also writes for other portals. When in Italy, the food item I wanted to eat the most was of course pizza! Far less policed than Neapolitan pizza, you can find a wide variety of Roman-style pizzas, … We are waiting for you on private tour in Italy to try the two types of pizza. When in Italy, the food item I wanted to eat the most was of course pizza! 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. 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. 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. Neapolitan pizza vs. Sicilian pizza- The REAL differences! Save my name, email, and website in this browser for the next time I comment. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. You can cut a slice and lift it to your mouth, no sogginess. It has a lot of water in it (otherwise known as hydration), meaning you really need to know how to handle it. Finally there’s another difference about the way it is served. We have explained the characteristics of these two famous types of pizza, but which are the real differences between the Roman pizza and the Neapolitan one? When you speak about pizza in Italy, everyone have their own opinion. *100% refund up to 24 hours before the start of the activity with the “Trip protection”. [Photograph: Scott Wiener] First thing you're going to want to know is how much to order. 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). The Margherita pizza was officially born. She made her first trip when she was only two and a half months old and hasn't had a break since. Roman-style pizza’s crisp crust also means that the pizza can be loaded with ingredients without collapsing, unlike its Neapolitan cousin. Among all, we’ve decided to make a difference between the Roman pizza and the Neapolitan pizza. The dough is made with flour, water, yeast (in our case sourdough starter), salt, and olive oil. We have created amazing food tours and cooking experiences that will show you how and what local people enjoy eating. 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. by Dragonfly Tours | Mar 30, 2018 | Lifestyle | 0 comments. At Basilico we opted for Roman-style pizzas for many reasons but, most importantly, because they are better for delivery. These cookies will be stored in your browser only with your consent. Several organizations have formed over the past few decades to protect its definition. Required fields are marked *. Comment document.getElementById("comment").setAttribute( "id", "a95981e64bcd6294c178dff21842653d" );document.getElementById("5500b0c818").setAttribute( "id", "comment" ); Best Vacations - Luxury - Honeymoon - Affordable Tours - Tuscany - Day Tours. 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. 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. Contents. Different people love different pizza styles, and they will stick to why the one they know is better than the other. The addition of oil is the main distinction from Neapolitan dough and it gives the crust more weight, flavor, and a crispy crunch. Your email address will not be published. New York pizza on the other hand, is quite thin throughout, but much sturdier than Neapolitan pizza. Luckily today they’re working for giving to the Roman pizza its original characteristics. Neapolitan pizza has a very elastic and soft dough. Pizza, a national specialty and icon, is the protagonist of an endless battle that compares two types: Neapolitan pizza and Roman pizza. The Roman pizza is also known as the “scrocchiarella Roman pizza”, because one of its main characteristics is the crumbliness of its dough. It is mandatory to procure user consent prior to running these cookies on your website. A popular pizza style you’ll find here is pizza bianca, or white pizza, which has no tomato sauce and is often doused with oil just after it leaves the oven. Roman pizza can be baked in the baking tray or on the oven shovel. I've got a new opportunity to sell my pizzas at 2,000+ people event bimonthly. Let’s start with our favourite as well as the one that we serve: Roman-style Pizza . 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. A classic on all menus in Rome is the Capricciosa: topped with ham, mushrooms, olives, artichoke, an egg and tomato. It’s almost impossible to establish which type of pizza was born first, between the Roman one and the Neapolitan one. Best Neapolitan Pizza in Rome! Roman-Style Pizza 3. This is the best non-Roman pizza in the Trastevere neighborhood and you are crazy not to eat there! Your email address will not be published. Do Eat Better SrlVia Gramsci 1/816126 GenovaVAT: 02334090996Euro 16.081,09 Fully paid-in share capital. It was in 2009 that Italy’s Parliament approved the bill, and the ingredients might be more than what you’ll find in your supermarket. 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Some of these cookies may affect your browsing experience Mar 30, 2018 | Lifestyle | 0 comments, will... Summer in the North of Italy are no pizza police as there are Naples... Experience, Tortellini bolognesi: history, curiosities and traditional recipe was born in Naples is a! “ in the wooden oven as toppings go, Roman in 7-10 minutes... you need a different.... Are cooked at a cooler temperature ranging from 500-600°F mushrooms, garlic, olives, and... Temperature ranging from 500-600°F in general it is served everyone have their own opinion simply. To your mouth, no sogginess find in a brick wood oven, basically for... Yeast ( in our case sourdough starter ), salt, yeast ( in our case sourdough )... Wood oven, basically BBQ for baking that “ in the baking tray or on the hand... Is baked for 60-90 seconds subjected to different influences during the centuries in the baking tray on... Style of Italian pizza is a huge pizza with crust as thin as a of! 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