The Rivalry in Italian Cuisine: Thick and Soft Neapolitan Pizza or Thin and Crispy Roman Pizza?

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Pizza is undoubtedly one of the first foods that comes to mind when Italy is mentioned.
While the first examples of pizza, which has a centuries-old history combined with the simplicity and naturalness of Mediterranean cuisine, were made with various ingredients on bread during the Roman period, pizza as we know it today emerged in Naples in the 18th century.
century in Naples.
This flavor, which was born especially to feed low-income families at affordable prices, became a gastronomic phenomenon in 1889 when Raffaele Esposito, the famous chef of the time, dedicated a pizza made with tomatoes, olive oil and mozzarella to Queen Margherita of Italy.
This combination of dough-rolling technique and ingredients, which quickly gained popularity after the queen liked the pizza, became known as Margherita pizza.
Born in Naples, pizza has been interpreted in different ways in different regions, especially in Rome, and started to be made using two main methods: Pizza alla Romana (Roman style pizza) and Pizza alla Napoletana (Neapolitan style pizza).
Let’s get to know these two types of pizza better, which differ from each other in terms of ingredients, dough structure and cooking methods:  

Pizza alla Napoletana

Pizza alla Napoletana is a traditional food from the city of Naples and Southern Italy, and has been a staple in the city since the 18th century.
It has been one of the staple foods consumed in the city since the 18th century.
The most characteristic feature of this pizza is its soft and fluffy crust.
The pizza is baked in hot stone ovens, which give it its special flavor.
The edges of the pizza(cornicione=frame, edge) are thick and puffy, while the center remains thin and flexible.
Neapolitan pizza is not only a delicacy, but also a cultural heritage.
The Associazione Verace Pizza Napoletana (Association for Real Neapolitan Pizza), founded in Naples in 1984 to maintain certain standards in traditional Neapolitan pizza making and to promote the pizza worldwide, clearly defines Neapolitan pizza.
The title “Neapolitan pizza” can only be used for two types of pizza: Marinara and Margherita.
Marinara pizza is made with tomatoes, olive oil, oregano and garlic, while Margherita includes tomatoes, olive oil, mozzarella (bufala or fior di latte) and basil.
Neapolitan pizza should have a maximum diameter of 35 cm and a crust thickness of 1-2 cm.
The proportion of water used in the preparation of Neapolitan pizza dough varies between 58% and 65% depending on the amount of flour, whereas in Roman pizza it is between 55% and 60%.
Neapolitan pizza dough is rolled out by hand and this technique is called “a schiaffo” (‘slapping’).
This method results in a pizza with an uneven thickness.
Neapolitan pizza dough does not use olive oil or lard, which makes the pizza softer and less greasy.
During the fermentation phase, many Neapolitan pizzerias increase the acidity by adding a previously used piece of dough to the new dough, and the dough is usually left to ferment at room temperature. According to the rules set by the Associazione Verace Pizza Napoletana, Neapolitan pizza dough balls should weigh between 200 and 280 grams and should be cooked in wood-fired ovens at temperatures above 400 degrees in less than 1 minute.
The soft and slightly porous texture of Neapolitan pizza is achieved by fermenting the dough for a long time and baking it quickly in the oven at high temperatures.
The process and craftsmanship of making this pizza was inscribed on the Intangible Cultural Heritage List by UNESCO in 2017.  

Pizza alla Romana

Roman pizza, or “scrocchiarella” as it is called in the local dialect, is known for its thin and crispy crust.
The longer cooking time and lower oven temperature make Roman pizza crispier than Neapolitan pizza.
Unlike Neapolitan pizza, which is rolled out by hand, it is usually thinned and shaped with a rolling pin or rolling pin.
Roman pizza dough balls weigh between 150 and 180 grams and, because it cools later than Neapolitan pizza, it retains its more complex flavors better.
As a matter of fact, Roman pizza does not emphasize the simplicity of the ingredients as in the Neapolitan style, but rather the search for variety.  

Pinsa romana: a Roman tradition

Another option that has gained an important place among the pizza varieties in Rome over the years has been pinsa romana.
The namepinsa is derived from the Latin verb “pinsere” meaning “to spread, crush, grind”.
The word pizza is probably derived from the Germanic word “bizzo,” meaning “bite, piece of bread”. Compared to pizza, pinsa has a long, oval shape that at first glance looks like focaccia.
However, not only the shape but also the dough and ingredients are different from pizza.
While pizza dough is usually made with a single type of flour, pinsa dough uses rice flour, wheat flour, soy flour and sourdough.
The consistency of pinsavaries according to the different flours, with crispy and crunchy edges and a soft center.
It offers a lighter and easier-to-digest alternative, especially thanks to the high water content of the dough (around 80% water is used) and the long fermentation time. Another element that makes pinsa romanalighter and easier to digest is the absence of animal fat and the addition of a very small amount of olive oil.
This has made pinsaromana a very popular alternative, especially in recent times, and, given the variety of ingredients, has allowed it to compete sweetly with pizza.   Of course, it is recommended that you experience the world-famous flavors of Italian cuisine from the hands of the original representatives of the gastronomic tradition and by visiting Italy in person.
In the routes we have prepared for you, you will taste both Roman and Neapolitan pizza in non-touristy places and with stories about its meaning in the everyday life of the people.  In addition, for those who say “I want to bring Italy to my home”, we wanted to share a Roman pizza recipe from the master: Ingredients (for 4 people ) 420g flour, 230ml water, 1g fresh yeast, 20g salt and a little vegetable oil.

1. Dissolve the yeast in the water, then add the salt and half of the flour.
   Knead gently until the flour is completely incorporated.
2. Then add the remaining flour and knead a little more vigorously.
   You can use your fists at this stage.
3. Finally, add the oil and knead until you get a compact dough, about 10 minutes more.
4. Fold the dough towards you, cover and leave to rest for 15 minutes.
5. Roll out the dough and knead for another -4 minutes, then leave to rest covered for 1 hour.
6. After an hour, divide the dough into 4 equal parts and roll each part into balls weighing about 160g, then cover and leave to proof for 6 hours.
7. Take the yeasted dough, dust with flour and roll out with a rolling pin until you have thin disks 28-29 cm in diameter.
   The edges should be almost imperceptibly thin.
8. Spread the tomato sauce over the dough and sprinkle with your favorite toppings.
9. Preheat the oven to 250°C and bake the pizza for 4-5 minutes.
   Your pizza will be ready when the edges start to burn slightly.

Bon Appetit!