What Is Neapolitan Pizza?
Neapolitan pizza originates from Naples and is known for its soft, airy pizza crust that almost melts in your mouth. The dough is made with just a few simple ingredients – typically flour, water, yeast, and salt and left to rise for up to 24 hours. Baked in a blazing hot stone oven, the crust becomes lightly charred and puffy, while the center stays soft and slightly wet. A classic Neapolitan pizza features only a few fresh toppings, like tomato sauce, fresh mozzarella, and basil putting simplicity and quality ingredients at the center. It’s the essence of true Italian pizza.
What Is Roman-Style Pizza?
Roman-style pizza as the name suggests comes from Rome and offers a completely different experience than its Neapolitan cousin. Here, the pizza crust is thin, crispy, and often delightfully crunchy at the edges. The pizza dough contains less water and rises for a shorter period, resulting in a firmer, more structured texture.
In Italy, this style is often referred to as pizza tonda when round, and pizza al taglio when baked in large trays and sold by the slice often enjoyed as street food. If you want to explore the various types of roman-style pizza, check out our guide to the different styles and see what sets them apart.
This type of pizza is great for experimenting with toppings and is typically served crisp and easy to handle making it a favorite for those who prefer a firmer, more practical take on Italian pizza.
The Difference Between Roman and Neapolitan Pizza
The difference between roman-style pizza and Neapolitan pizza mainly lies in the pizza dough, baking method, and overall experience. Neapolitan pizza has a soft, airy crust, while Roman pizza is thin and crunchy. The Neapolitan version is baked at extremely high temperatures for just a minute or two, whereas the Roman style is baked a bit longer at lower heat. Toppings also vary: Neapolitan pizza stays minimalistic, while Roman pizza is often more creative. Regardless of your preference, both styles are deeply rooted in classic Italian pizza culture.
Roman vs. Neapolitan pizza: Key differences
Origin:
Roman-style pizza originates from Rome, while Neapolitan pizza has its roots in Naples.
Crust:
Roman-style pizza has a thin, crispy, and crunchy crust. Neapolitan pizza, on the other hand, is soft, airy, and slightly chewy in texture.
Dough method:
Roman-style uses biga, a type of pre-ferment, while Neapolitan pizza is made with direct dough and no pre-fermentation.
Dough ball weight:
Roman-style pizza dough typically weighs between 180–200 grams. Neapolitan pizza uses a heavier dough ball of around 320 grams.
Shaping:
Roman-style dough is rolled out or pressed flat. Neapolitan dough must be hand-stretched and should never be rolled.
Baking temperature and time:
Roman-style pizza is baked at around 340°C for 4 minutes, while Neapolitan pizza is baked at 450°C or higher for just 90 seconds.
Toppings:
Roman-style pizza is known for its creative and varied toppings. Neapolitan pizza is more minimalist and focuses on fresh ingredients.
Texture:
Roman-style holds its shape and is easy to eat. Neapolitan has a softer center and a more delicate structure.
Why So Many People Love Roman-Style Pizza
Many people love roman-style pizza for its thin, crispy pizza crust and satisfying crunch. It's easy to eat with your hands, easy to share, and perfect for both lunch and dinner. Unlike the softer Neapolitan pizza, the Roman style holds its shape well and is easier to bake in a regular oven. Its versatility in both toppings and shape makes it a popular choice especially among those who love Italian pizza but crave a crispier experience, much like we've seen throughout the evolution of pizza’s origins, from the earliest flatbreads to today's modern variations.
At Mamemi, this is exactly the kind of pizza we’re passionate about. Roman-style pizza is our specialty, and every pizza we make is crafted with respect for tradition and a focus on crunch, flavor, and quality.
