The Pizza Crust: A Journey Through Tradition and Innovation

The pizza crust is one of the elements that defines the style and quality of a pizza. It is the outer edge of the pizza, which can vary greatly in size, texture, and flavor depending on the preparation technique and tradition followed. There are different models of crust, each with its distinctive characteristics.

High and Soft Crust (Neapolitan Style)

Characteristics: This type of crust is very airy, soft, and often puffy. It is characteristic of Neapolitan pizza, where the crust acts almost like a soft cushion around the pizza disc.

Preparation: It is achieved with high hydration of the dough and a long fermentation. The manual stretching of the dough helps to keep the air trapped, which expands during cooking at very high temperatures, creating the typical puffy effect.

Thin and Crunchy Crust (Roman Style)

Characteristics: The crust of Roman-style pizza al taglio is thinner and crunchier compared to the Neapolitan one. It does not have the same open crumb structure and tends to be less prominent.

Preparation: This effect is achieved with lower hydration of the dough and often the addition of oil, as well as a more uniform stretching that does not leave a thick edge.

Rustic and Crunchy Crust (American Style)

Characteristics: American-style pizzas, particularly "deep dish" or "pan pizza," can have a high and more structured crust, often crunchy on the outside and soft on the inside.

Preparation: This type of crust is obtained with a dough that can include fats like oil or butter, contributing to the crunchy texture once cooked.

Flatter Crust (Sheet Pizza Style)

Characteristics: In sheet pizzas, the crust can be less defined and flatter, with a texture that varies from soft to crunchy depending on the cooking method and dough recipe.

Preparation: Baking in a sheet often means that the dough expands laterally, creating a less pronounced crust that integrates more evenly with the rest of the pizza.

Stuffed Crust

Characteristics: Some innovative pizza styles include a stuffed crust, which can be filled with ingredients like cheese, anchovies, or other toppings, adding a surprise element at the end of the meal.

Preparation: This is achieved by shaping the dough to create a cavity along the edge before filling and sealing it before cooking.

Tips for Improving the Pizza Crust

Experiment with innovative fillings: Add cheese, pesto, or cured meats to the crust for a surprising and tasty touch.

Apply seasonings: Brush the crust with oil and seasonings before baking to enrich the flavor and promote even browning.

Cooking techniques: Using refractory stones or high-quality ovens like the "Diavola 16" or "Diavola Pro" can improve the crust texture, making it crispy on the outside and soft on the inside.

Dough: The dough and leavening process contribute to achieving the desired crust. It's important to conduct various dough trials.

Final Considerations

The pizza crust is not just a marginal detail but a fundamental component that reflects the style, tradition, and preparation technique of the pizza. Whether you prefer a soft and puffy crust, a thin and crunchy one, or even a stuffed crust, there is always a way to prepare and appreciate this distinctive element of pizza.