The Origins of Pizza
Flatbreads topped with herbs and cheese existed long before Italy became famous for pizza. Egyptians, Greeks, and even early Romans ate versions of it. Roman focaccia, made from flour, water, salt, and oil, is probably the closest ancestor to what we would now call pizza. Ancient writers mention emperors like Nero and Tiberius eating flatbreads with cheese and herbs. Simple food, but clearly a dish people loved to return to.
Naples: The Birthplace of Modern Pizza
Modern pizza was born in Naples in the 18th century. For the city’s working-class poor, quick and filling food was essential, and pizza became their answer. It was sold by vendors in the streets and at markets, eaten by hand, and designed to be cheap but tasty.
The turning point came in 1889 when baker Raffaele Esposito created a pizza for Queen Margherita of Italy. He topped it with tomatoes, mozzarella, and basil, symbolizing the Italian flag. That pizza, now known everywhere as the Pizza Margherita, transformed pizza from a local street food into a national icon. From that moment, Naples became the capital of pizza culture.
Roman Pizza: A Different Approach
Rome developed its own pizza traditions, distinct from Naples. Two versions stand out.
Pizza al taglio (by the slice): Baked in large rectangular trays and sold by weight, this is the Roman street snack. The crust is airy on the inside and crunchy on the outside, thanks to a high-hydration dough and long baking time. Toppings vary wildly, from simple tomato and mozzarella to more creative seasonal vegetables and cured meats. It is pizza you grab with friends on a walk, with a crust that feels light yet still satisfying.
Pizza tonda (round pizza): This is closer to what most of us picture when we think of pizza. It is thinner than a Neapolitan, crisp from edge to edge, and often served on a plate as an individual dish. Where Neapolitan pizza is soft and chewy in the middle, Roman tonda is crunchy and uniform. The different oven styles matter too. Neapolitan pizza cooks in seconds in a wood-fired oven at around 430°C, giving it those charred, airy edges. Roman pizza is often baked in gas or electric ovens at lower temperatures, which creates a crisp bite all the way through.
Neapolitan vs Roman Pizza
Neapolitan vs Roman style pizza? The differences are clear once you try both.
- Crust: Neapolitan is soft and puffy, Roman is thin and crunchy.
- Shape and size: Neapolitan pizzas are smaller, while Roman pizzas can be larger and thinner, leaving more room for toppings.
- Texture: Neapolitan centers stay moist, Roman pizzas are drier and crispier.
- Flavor: Neapolitan pizza feels delicate and balanced, Roman pizza offers stronger crunch and structure.
Both are authentic, both are Italian, and both deserve their loyal fans.
Best Pizza in Copenhagen
Luckily, you do not have to fly to Naples or Rome to taste the difference. Copenhagen has embraced authentic Italian food, and some of the city’s best pizzerias specialise in these exact styles.
- For Roman-style pizza in Vesterbro, head to Pizzeria MaMeMi, known for creative toppings and crisp Roman bases.
- For Neapolitan pizza in Vesterbro, try Surt, where the dough is naturally leavened and baked in a roaring wood oven.
- For another excellent Neapolitan, Bæst in Nørrebro offers pizzas made with organic flour and Danish mozzarella produced in-house.
If you want convenience, plenty of pizza delivery in Copenhagen options now offer authentic Italian pizzas, even gluten-free pizza in Copenhagen for those who prefer it. And for a night out, nothing beats combining pizza with a glass of wine at a cozy wine bar in Vesterbro or an Italian restaurant in Copenhagen city center.
