Differences between Roman and Neapolitan pizza - Antica Roma
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Differences between Roman and Neapolitan pizza

in Pizza
March 3, 2020
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Roman and Neapolitan pizzas are the most popular and well-known. However, there are big differences between the two. The most important ones are mainly focused on the dough, its main ingredient. But we can also find differences in their preparation, especially in terms of baking time. 

Both Neapolitan and Roman pizzas are considered among the most authentic Italian pizzas.

The Neapolitan pizza

Neapolitan pizza has a very elastic and soft dough. Precisely so that it does not lose this elasticity, it is baked for 60-90 seconds. A baking time in which no metal supports are used. 

Moreover, it is a pizza that can contain up to 70% water per kilo of flour, which makes it tend to bend. However, it is a type of dough that is completely mixed with the ingredients that are added to the pizza. 

One of the main characteristics of the Neapolitan pizza is its high rim. This spongy crust is produced thanks to the air incorporated during the kneading process. The centre of the base, on the other hand, is no more than 5 millimetres long.

The Roman pizza

One of the main differences between pizzas is in the texture. The dough of the Roman pizza is very crispy. It is very typical that when you eat a pizza of this type, it breaks into pieces. On the other hand, it is a less hydrated dough, as it contains 50% water, and oil is usually added to it. 

The Roman pizza is very flat compared to the Neapolitan one, to the point that the edges are almost non-existent. The baking time in this case is longer, as it takes up to approximately 3 minutes. For this reason, a pizza with a more toasted appearance remains.

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