There is no comparison when it comes to the quality of pizza in Italy, but the big debate runs deep – which pizza tastes better –  Pizza Napoletana or Pizza Romana?

Pizza in Italy – Who Does It Best?

This eternal debacle has yet to be be answered. Perhaps the reason is that it can’t be. These two ways of preparing pizza are equally different as they are authentic and delicious, and since ‘de gustibus non est disputandum’ (in matters of taste there can be no disputes), there can’t be an objective answer to this question.

Pizza napoletana can be said to be the archetype for all the varieties of pizza in Italy, which perhaps can bring people to prefer it for its historical value. However, the Roman varietal in time has also become a pillar of the Italian gastronomic world.

Let’s then talk about what makes these pizzas different and what can help you decide which one is better suited for your palate. You might also find out that you are a glutton like me and desperately love both of them equally.

Pizza Napoletana | Soft, Thick Crust

What mainly characterizes Neapolitan pizza is the thickness and softness of the crust. The dough is worked through with nearly 60% or 70% of water which allows for the dough to be very hydrated. Then once the dough has fully risen (a process which can take anytime between 8 and 24 hours at room temperature), and the pizza has been laid out into its round shape and is ready to be cooked, it cooks very rapidly. In fact it takes just 50 to 90 seconds maximum to cook a Neapolitan pizza at a very high temperature in a brick oven. The high temperature and speed allow for the crust to not dry out and stay thick, soft and hydrated. This is a difficult process that only experienced pizzaioli know how to confidently and successfully deliver.

 Pizza Romana | Crunchy, Think Crust

Roman pizza is also known as “scrocchiarella” to Italians, which is an onomatopoeic word meant to recall the crunchiness of the crust. The roman pizza’s crust is in fact thinner and crunchier than its Neapolitan counterpart. The dough is prepared with about 50% of water and the cooking time is about 3 minutes at a lower temperature than the Neapolitan ovens. The reason for this is that the desired result is a crust that has charred and dried out just enough to be crunchy and tasty. This can yield to a larger variety of condiments that can go with the dough, but if done improperly it can also be too burned. Roman pizza also tends to be lighter and easier to digest, so it is often paired with an antipasto of typical fried treats, like suppli (rice balls) or zucchini flowers.

So, Who Does It Better?

That’s all up to your tastes! If you are feeling hungry for a thick, soft and filling pizza crust that flops over when you pick up a slice, Neapolitan pizza is the way to go! If instead you are wanting something light, crunchy and perhaps a vehicle for different kinds of condiments, then go Roman! Either way, your belly will surely be thankful.