Roman vs Neapolitan pizza

roman-vs-neapolitan-pizza

When it comes to pizza, everyone in Italy has an opinion. People who favor thin pizza, those who prefer thick pizza, those who prefer soft pizza, those who prefer crispy pizza, those who prefer red pizza, and those who prefer white pizza.

To everyone his own, and determining the perfect version is impossible. When you consider how many various varieties there are in the world, it’s impossible to create a categorization.

To begin, let us explain that there are many distinct varieties of pizza in Italy. Among other things, we’ve chosen to distinguish between Roman pizza and Neapolitan pizza.

What’s the distinction between a Roman and a Neapolitan pizza?

The fundamental distinction between pizzas from Rome and pizzas from Naples is in the dough. It’s created in Naples using wheat, yeast, water, and salt; in Rome, they add olive oil, which allows them to stretch the dough thinner. During a visit to Naples in 1889, the Queen of Italy inspired the creation of this pizza.

Neapolitan pizza

The dough on Neapolitan pizza is incredibly elastic and soft. It is cooked for 60-90 seconds to ensure that it retains its flexibility. A baking period without the use of metal supports.

Furthermore, it is a pizza that can include up to 70% water per kilo of wheat, causing it to bend. However, it is a sort of dough that is totally incorporated with the pizza’s contents.

The high rim of a Neapolitan pizza is one of its distinguishing features. This spongy crust is created by the incorporation of air during the kneading process. The base’s center, on the other hand, is just 5 mm long.

Why is Neapolitan pizza so soggy?

Pizzas that are ‘wet’ or ‘soupy’ If you’ve never tried this type of pizza before, be prepared for it to be what you’d call “soggy.” The liquid from the sauce and cheese forms a hot, soupy, molten region in the center of the pizza.

What makes Neapolitan pizza the best?

The wood-fired stone pizza oven makes the dough thin and soft and the crust crunchy. It has a mild flavor that does not overpower the flavor of the tomatoes, buffalo mozzarella, and any other toppings you want on it. And, if you want them, there are a plethora of options.

What kind of cheese is used in Neapolitan pizza?

The Neapolitan pizza, like the Roman pizza, includes a variety of spices, but the most classic is the Marinara and Margherita varieties. The first is made with tomato sauce, garlic, oregano, or oil, while the second is made with tomato sauce, mozzarella cheese, basil, & oil.

Roman pizza

The texture is one of the most noticeable distinctions between pizzas. The crust of a Roman pizza is extremely crispy. When you consume this style of pizza, it is extremely common for it to shatter into pieces. However, because it includes 50% water, it is a less hydrated dough. Therefore oil is frequently added to it.

In comparison to Neapolitan pizza, Roman pizza is extremely flat, to the point where the edges are almost non-existent. In this case, the baking time is slightly longer, lasting up to 3 minutes. As a result, a more toasted look of the pizza remains.

What kinds of pizza are available on the Roma pizza menu?

Mozzarella, spinach, chicken, artichoke hearts, and roasted red pepper are some of the ingredients in this dish. Veggie Pizza with Sun-Dried Tomatoes and Garlic Pesto. Mozzarella, artichoke hearts, zucchini, spinach, roasted red pepper, basil, and oregano. Pizza from Jamaica. Mozzarella, chicken, mandarin orange, pineapple, and jalapeño are all on the menu. Pizza with BBQ Chicken… Meat from Roma.

The Roman pizza’s qualities

The crumbliness of the dough is one of the key features of the Roman pizza, which is also known as the “scrocchiarella Roman pizza.”

This is the most renowned pizza in Italy. Despite the fact that it is not easily identified: over time and due to its national distribution, it lost its “crunchy” quality. Fortunately, they are now attempting to restore the traditional features of Roman pizza.

Let’s have a look:

The crust is thin and crumbly, and the dough is thin and crispy.

Soft wheat flour, water, yeast, salt, and olive oil are used to make the dough.

A rolling pin is used to shape and flatten it.

The cooking time is extended so that the oven can dry and crisp the dough.

Roman pizza can be prepared on a baking pan or using an oven shovel. The most popular toppings are tomato sauce, mozzarella cheese, anchovies, basil, pecorino cheese, and pepper.

Which sort of pizza is most popular in Italy?

Neapolitan pizza, which is native to Campania but is popular across Italy, is distinguished by its softness and recognizable extremely high edge. Its dough is rather thick, making it suitable for individuals who are particularly hungry!

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