Difference between Neapolitan pizza and Roman pizza

Talking about pizza can seem like a mere matter of subjective taste; in reality, behind the differences in condiments and preparation of this paradise for the palate there are completely different worlds and cultures . Of course, everyone keeps their beliefs and preferences, choosing the pizza they like best from time to time; but really you know what is the difference between Neapolitan pizza and Roman pizza ? Let's find out together.

Neapolitan pizza in the world

Although pizza as we know it was born in the 1700s in Naples, since the time of the ancient Egyptians and in Greece, disks cooked on stone were consumed, then seasoned with oil, onions and even olives; the Neapolitan model has subsequently crossed the borders of the world, allowing all peoples to enjoy a dough seasoned with the classic ingredients that we still find today: tomato, mozzarella, extra virgin olive oil and inevitable basil. Let's not forget the fried pizza , a Neapolitan specialty stuffed with ricotta, sausage, anchovies ... to be tasted at least once in a lifetime.

Roman pizza in its early days

In the years immediately after the war it seems that Roman pizza began to appear on the tables of Italians; a thin and crunchy dough, always seasoned with tomato and mozzarella. But from a base of ingredients common to both types of pizza ultimately two very different products are born: the battle is played above all on the proportions of the ingredients themselves and on the method of preparation of the dough. / p>

Neapolitan pizza: essential characteristics

In that of Neapolitan pizza, lard or similar is not used, and the flours used are generally of type 0, although obviously variants with mixed flours are conceived; the yeast used is strictly fresh beer and there is often a small part of the dough made the day before. The percentage of water is just over 50% of the flour. The dough is never worked excessively and the peculiarity lies entirely in the "spread" technique : absolutely handmade and not by presses or rolling pin, the ball of dough is moved with a technique worthy of the best jugglers, rotated to ensure homogeneity and "slapped" to enlarge the disc and distribute the air by directing it especially towards the outside, so that the well-known high, soft and alveolate edge is formed. As for the condiment , initially there were few variations: in addition to the classic pizza margherita there was the marinara, with tomato, garlic, oregano and extra virgin olive oil on top, probably recalling the culinary heritage Greek. To date it is offered in many variations and there are even theories that deny that basil is really part of the real Neapolitan pizza. A separate chapter could be drawn up on this debate alone.

Roman pizza: essential characteristics

The dough of the Roman pizza, on the other hand, is thin, crunchy and with a much lower edge than that of the Neapolitan one. This type of pizza is more common throughout Italy even if by "Roman pizza" we often mean a sort of stuffed focaccia , which has nothing to do with pizza topped on the surface. To prepare their dough, the Romans used together with flour both extra virgin olive oil and seeds, in a minimal percentage; the quantity of water on the other hand is the same as for Neapolitan pizza, 50% compared to that of flour. Fresh beer yeast is used but other types are not disdained. The substantial difference lies in the spreading of the dough : the Romans model it exclusively with a rolling pin, to obtain the well-known thin thickness that once cooked is " crunching ". But be careful to distinguish a simple low and fragrant pizza from the real Roman one: to understand if you are facing the "original model" you have to do the slice test; if once cut and lifted from the plate it remains rigid to the tip we are facing the real Roman pizza. As for the condiment , it is assumed that the first versions were garnished with tomato, pecorino and mozzarella but also with pepper, and that there was a variant called "napoli" with anchovies combined with the other ingredients . Then there is the white pizza, which is nothing more than a crunchy focaccia that can be eaten alone or stuffed with various cold cuts.

Preparation and cooking: homemade pizza

The cooking of both pizzas , which makes them so good and special, is usually reserved for wood-fired ovens, which give both doughs here brown colors and sometimes tastefully scorched in some places , and a hint of smoked that completes the already very good preparation. However, pizza is not always cooked in a wood-fired oven: now even the bakeries bake excellent pizzas with cooking systems that reach very high temperatures, above 400 degrees, and that manage to cook the pizza dough perfectly. Even preparing it at home has now become a pleasant and frequent habit, being able to take advantage of both professional domestic mixers and specific ovens that allow you to cook your favorite dough prepared at home: you can't give up on pizza with friends for any reason!

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