Scott Wiener pictured here to illustrate scale of typical Neapolitan pizza. February 7, 2020 by Shrey Leave a Comment. NY pizza is something you'd find in a good bakery in Italy. Baked at 700 to 1000° F for 60 to 90 seconds, its crust is lined by a series of dark charred spots and carries a remarkable flavor owing to its highly refined wheat flour base. That is to say: … The dough is made with flour, water, yeast (in our case sourdough starter), salt, and olive oil. Necessary cookies are absolutely essential for the website to function properly. In general it is a much crusty pizza (in Roman dialect “scrocchiarella“). Neapolitans are typically cooked at 750-1000°F, whereas Romans are cooked at a cooler temperature ranging from 500-600°F. … It’s almost impossible to establish which type of pizza was born first, between the Roman one and the Neapolitan one. Let’s start with our favourite as well as the one that we serve: Roman-style Pizza . wallet pizza). New York pizza on the other hand, is quite thin throughout, but much sturdier than Neapolitan pizza. Roman pizza (Italian: pizza romana) is a style of pizza originating in Rome, but now widespread, especially in Central Italy.. In fact, Neapolitan pizza is so thin on the bottom that it’s not usually possible to even pick it up with your hands. The dough has a two-step fermentation process. A popular pizza style you’ll find here is pizza bianca, or white pizza, which has no tomato sauce and is often doused with oil just after it leaves the oven. but it also used a lot in the North of Italy. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. When in Italy, the food item I wanted to eat the most was of course pizza! In the XVI century Benedetto Di Falco will write that “in the Neapolitan dialect the focaccia is called pizza”. Neapolitan pizza is rooted in historical methods, so its parameters are tightly controlled. The dough is made of soft wheat flour, water, yeast, salt and olive oil; It is shaped and flattened with a rolling pin; The cooking is longer so that the oven can dry the dough and make it crunchy. Neapolitan pizza is also cooked at a very high temperature for a short amount of time- typically at 800-900 degrees F for less than 90 seconds. Neapolitan pizza is considered the most authentic of all types of Italian pizza pies. Round and highly enjoyed in the central regions of Italy; The dough is lighter than Neapolitan dough and it is shaped with a rolling pin; The crust is thin and crunchy due to the presence of extra virgin olive oil or vegetable oil in the dough; Cooking is slow with temperatures of around 350°F so as to dry the dough and make it crisp; Anchovies and also vegetables are among the most popular toppings on Roman pizza. When in Italy, the food item I wanted to eat the most was of course pizza! The Margherita pizza was officially born. This category only includes cookies that ensures basic functionalities and security features of the website. by Dragonfly Tours | Mar 30, 2018 | Lifestyle | 0 comments. Finally there’s another difference about the way it is served. The comparison between these different styles of pizza involves a careful analysis of the strengths and weaknesses of the two. We have explained the characteristics of these two famous types of pizza, but which are the real differences between the Roman pizza and the Neapolitan one? The addition of oil is the main distinction from Neapolitan dough and it gives the crust more weight, flavor, and a crispy crunch. If you’ve planned a travel to Naples, don’t forget to join our pizza tour and if you want to discover all the secrets of this food, you need to take part into a pizza cooking class! 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