Pizza is more than just food in Italy—it’s a way of life. But not all pizzas are created equal, especially when it comes to Neapolitan pizza and Roman pizza. These two iconic styles have distinct differences in dough, texture, cooking techniques, and even the way they’re eaten.
In this article, we’ll dive deep into the key differences between Neapolitan and Roman pizza, from their historical origins to the way they’re made and served today. Whether you love the soft, pillowy crust of a Neapolitan pie or crave the crispy bite of a Roman slice, this guide will help you appreciate both styles like a true pizza connoisseur.
Now, let’s start with the basics—how these two legendary pizzas came to be.
Introduction to Italian Pizza Styles
The Rich History of Italian Pizza
Pizza, as we know it today, has its roots in Italy, but its exact origins are a topic of debate. While flatbreads topped with herbs and cheese existed for centuries, the true pizza revolution began in Naples during the 18th century. The introduction of tomatoes to European cuisine gave birth to what is now known as pizza Napoletana.
Meanwhile, in Rome, a different style of pizza evolved. Roman bakers experimented with dough hydration, olive oil, and different baking techniques to create a crispier, more structured pizza. Unlike its Neapolitan counterpart, Roman pizza developed into several variations, including the famous pizza al taglio (pizza by the slice).
Why Neapolitan and Roman Pizza Stand Out
Both Neapolitan and Roman pizzas have devoted followings, but they couldn’t be more different. Here’s why they stand out:
- Neapolitan pizza is known for its soft, airy, and chewy crust, cooked in a scorching-hot wood-fired oven.
- Roman pizza is often thin, crispy, and loaded with a variety of toppings, making it ideal for slicing and sharing.
As we move forward, we’ll take a closer look at what makes each pizza unique, starting with the legendary Neapolitan pizza.
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What is Neapolitan Pizza?
Origin and History of Neapolitan Pizza
Neapolitan pizza, or pizza Napoletana, traces its roots back to 18th-century Naples, Italy. It was a food for the working class—simple, cheap, and easy to eat on the go. But it wasn’t until the late 19th century that it gained widespread fame, thanks to Queen Margherita of Savoy.
Legend has it that during her visit to Naples in 1889, she fell in love with a pizza topped with tomato, mozzarella, and basil, which reflected the colors of the Italian flag. This dish became known as Pizza Margherita, now one of the most famous pizzas in the world.
Traditional Ingredients and Preparation Method
Authentic pizza Napoletana is made with just a few high-quality ingredients:
- Flour – Italian 00 flour for a soft, elastic dough
- Water – High hydration for a light and airy texture
- Yeast – A long fermentation process for enhanced flavor
- Salt – Just enough to balance the taste
- San Marzano Tomatoes – Sweet and low in acidity
- Mozzarella di Bufala – Creamy and rich, sourced from water buffalo milk
Cooking Techniques: Wood-Fired Ovens and Quick Baking
What truly sets Neapolitan pizza apart is how it’s cooked. It’s baked in a wood-fired oven at extreme temperatures (800–900°F) for just 60–90 seconds. The result? A soft, chewy crust with a slightly charred exterior and a gooey, flavorful center.
Now that we’ve explored pizza Napoletana, let’s look at its crispy counterpart—pizza Romana.
What is Roman Pizza?
The Evolution of Roman-Style Pizza
While Neapolitan pizza was making waves in the south, Rome was developing its own pizza style. Unlike the soft, foldable crust of Naples, Roman pizza took a crisper, thinner approach. Over time, it evolved into two main variations:
- Pizza Tonda Romana – A round, ultra-thin pizza with a crunchy crust.
- Pizza al Taglio – A rectangular pizza sold by the slice, often with a variety of toppings.
Ingredients and Unique Preparation Style
Roman pizza dough differs from its Neapolitan counterpart in a few key ways:
- Lower hydration – Less water makes the dough drier and crispier.
- Olive oil – Added to the dough for extra crunch.
- Longer fermentation – Up to 48–72 hours for better flavor.
Since Roman pizza is less about simplicity and more about variety, you’ll often find a wide range of toppings—from prosciutto and artichokes to mushrooms and potatoes.
Baking Method: Longer Cooking Times for Crispier Crust
Unlike Neapolitan pizza, which is cooked in under two minutes, Roman pizza is baked at a lower temperature (550–600°F) for around 7–10 minutes. This slower baking process creates a thin, crispy crust that holds up well under heavier toppings.
Key Between Neapolitan and Roman Pizza
What is the Difference Between Neapolitan Pizza and Roman Pizza?
At first glance, Neapolitan pizza and Roman pizza might seem similar—they both come from Italy, after all! But when you take a closer look, the differences in dough, texture, baking techniques, and toppings become clear.
Here’s a breakdown of what sets these two styles apart:
Dough Composition and Hydration
- Neapolitan dough has higher hydration (around 60–70%), making it softer and chewier.
- Roman dough is less hydrated and contains olive oil, giving it a crispier texture.
Neapolitan pizza follows strict traditional guidelines, while Roman pizza allows for more experimentation.
Cooking Temperature and Time
- Neapolitan pizza bakes at 800–900°F in a wood-fired oven for 60–90 seconds.
- Roman pizza bakes at 550–600°F in a standard oven for 7–10 minutes.
This difference in baking time and temperature contributes to their distinct textures.
Texture and Crust Differences: Soft vs. Crunchy
- Neapolitan pizza is soft, airy, and slightly chewy, often eaten with a fork and knife.
- Roman pizza is thin and crispy, making it easier to eat by hand.
If you prefer a charred, pillowy crust, go for Neapolitan. If you love a crunchy bite, Roman pizza is the way to go!
Toppings: Simplicity vs. Variety
- Neapolitan pizza focuses on minimal, high-quality ingredients like tomatoes, mozzarella, and basil.
- Roman pizza comes with a wide range of toppings, from meats to vegetables.
Both styles are delicious, but it all depends on your preference for simplicity or variety!
Neapolitan vs. Roman Pizza: Which is More Popular?
Global Recognition and Official Certifications
Neapolitan pizza holds a protected status under the Associazione Verace Pizza Napoletana (AVPN), ensuring authenticity. It’s also recognized by UNESCO as an Intangible Cultural Heritage.
Roman pizza doesn’t have an official certification, but its versatility and crispiness make it incredibly popular in restaurants worldwide.
Regional Preferences in Italy
- In Naples, traditional pizza Napoletana reigns supreme.
- In Rome, people love their thin, crispy pizza—whether round (Pizza Tonda Romana) or served by the slice (Pizza al Taglio).
If you visit Italy, you’ll find that each region has its own pizza specialty, and both styles have devoted fans!
Popularity in the U.S. and Beyond
- Neapolitan pizza is a favorite in artisan pizzerias and restaurants focused on traditional Italian cuisine.
- Roman pizza has gained traction in casual eateries and bakeries, especially in the form of Pizza al Taglio.
Ultimately, the choice comes down to personal preference. Do you want a chewy, authentic Neapolitan experience or a crispy, shareable Roman slice? Either way, you can’t go wrong!
Best Places to Eat Authentic Neapolitan and Roman Pizza
Famous Pizzerias in Naples
If you want to taste true Neapolitan pizza, there’s no better place than Naples itself. Some of the most famous pizzerias include:
- L’Antica Pizzeria da Michele – Known for its classic Margherita and Marinara pizzas, this legendary spot has been serving pizza since 1870.
- Sorbillo – Famous for its fluffy, perfectly charred crust and high-quality ingredients.
- Pizzeria Brandi – The birthplace of Pizza Margherita, named after Queen Margherita in 1889.
Top-Rated Roman Pizza Spots
Rome offers incredible options for both Pizza Tonda Romana and Pizza al Taglio. Here are some must-visit spots:
- Pizzarium – Run by renowned pizza chef Gabriele Bonci, this spot is famous for its thick, flavorful slices of pizza al taglio.
- Antico Forno Roscioli – A historic bakery serving crispy, thin-crust Roman-style pizza.
- Emma Pizzeria – A fantastic place for a gourmet take on traditional Pizza Tonda Romana.
Where to Find Authentic Styles Outside of Italy
If you’re not traveling to Italy anytime soon, don’t worry! Authentic Neapolitan and Roman-style pizzas can be found in New York, London, Tokyo, and many other cities worldwide. Just look for pizzerias that follow traditional dough-making and baking techniques.
How to Make Neapolitan and Roman Pizza at Home
Essential Ingredients and Kitchen Tools
Before you start making your own Neapolitan or Roman pizza, you’ll need the right ingredients and tools:
- Neapolitan pizza: 00 flour, San Marzano tomatoes, fresh mozzarella, olive oil, and fresh basil.
- Roman pizza: All-purpose flour, olive oil, salt, and a variety of toppings.
- Essential tools: A pizza stone or steel, a pizza peel, and a high-temperature oven.
Step-by-Step Guide for Neapolitan Pizza
- Prepare the dough – Mix 00 flour, water, yeast, and salt, then let it ferment for at least 24 hours.
- Shape the dough – Stretch it by hand into a round shape without rolling it.
- Add toppings – Spread crushed San Marzano tomatoes, mozzarella, and a drizzle of olive oil.
- Bake in a wood-fired oven – At 800–900°F for 60–90 seconds.
Step-by-Step Guide for Roman Pizza
- Make the dough – Mix flour, water, yeast, olive oil, and salt. Let it rest for 48–72 hours.
- Roll out the dough – Unlike Neapolitan pizza, Roman pizza dough is rolled thin.
- Top it up – Use tomato sauce, cheese, and your favorite toppings.
- Bake at a lower temp – At 550–600°F for 7–10 minutes.
Both styles have their challenges, but once you nail the technique, you can bring Italy to your kitchen!
FAQs – Common Questions About Neapolitan and Roman Pizza
What makes Neapolitan pizza authentic?
Authentic Neapolitan pizza follows strict guidelines set by the Associazione Verace Pizza Napoletana (AVPN). It must be made with 00 flour, San Marzano tomatoes, fresh mozzarella, and a wood-fired oven heated to 800–900°F. The dough is hand-stretched and never rolled, creating a soft, airy crust with slight charring.
Why is Roman pizza thinner than Neapolitan?
The difference lies in the dough composition and hydration. Roman pizza has lower hydration and includes olive oil, making the dough denser and easier to roll out thin. It’s then baked longer at 550–600°F, resulting in a crispy crust.
Can I use the same dough recipe for both styles?
Not exactly. Neapolitan dough requires high hydration and a long fermentation process, while Roman dough needs less water and olive oil for that signature crunch.
Which pizza is healthier?
It depends on your preference. Neapolitan pizza is lighter due to its simple toppings, while Roman pizza often has more toppings and oil, making it slightly heavier.
Conclusion: Which Pizza Style is Right for You?
Personal Preference: Soft and Chewy vs. Thin and Crispy
So, what is the difference between Neapolitan pizza and Roman pizza? It all comes down to texture, ingredients, and baking method.
- Love a soft, airy, and slightly chewy crust? Go for Neapolitan pizza!
- Prefer a thin, crunchy bite? Roman pizza is your best bet!
Where to Try Both Styles for the Best Experience
For an authentic experience, visit Naples for Neapolitan pizza and Rome for Roman pizza. But if traveling isn’t an option, many pizzerias worldwide stick to traditional techniques.
No matter which style you choose, both offer a delicious taste of Italy that pizza lovers can’t resist!