Roman Pizza vs Neapolitan Pizza: What’s the Difference?

When it comes to the epic culinary battle between Roman Pizza vs Neapolitan Pizza, everyone who loves Italian-style pizza is the winner. 

The Neapolitan-style pizza is backed by the Associazione Verace Pizza Napoletana organization, which certifies and maintains its members for the highest quality and standards.

This ensures that every pizzeria in Naples that bears this certification produces one of the best pizzas in the world. 

On the other side, you have the Roman-style pizzas that come in several shapes, types of dough, cooking methods, and types of topping.

Sometimes variety is better as you can get the perfect pizza for your taste. Even better, you can get several different flavors at a time and not get stuck with a whole pie that tastes the same.  

To better answer this question, we will break down what to expect from the two different regional pizzas and give you reasons why they are both worth a try. 

Finally, we will reveal at the end our favorite type of Italian pizza, and why our team of chefs loves these pies.

Table of Comparison: Roman Pizza vs Neapolitan Pizza

	Roman Pizza	Neapolitan Pizza
City of Origin	Rome in the Lazio region	Naples in the Campania region
Dough	Ranges from multi-grain to high hydration sourdoughs	Made of “00” flour with hydration of about 62%
Crust	Multiple types ranging from cracker-y thin to light and fluffy	Puffed and hollow with a soft texture and gentle elasticity
Toppings	Anything goes	Super simple tomatoes, herbs, and cheese
Mixing Method	Machine-mixed	Hand kneaded or machine mixed
Type of Oven	A hearth or a deck oven	Wood-fired Oven
Cooking Time	Varies by pizza type from 3 to 25 minutes	Maximum cook time of 60 to 90 seconds
Type of Pan	Pizza al taglio uses a stainless or carbon steel pan	No pan, cooked directly on the floor of the wood oven
Serving Method	Whole pie or by the slice	Whole pizza only

Roman Pizza vs Neapolitan Pizza: The Main Differences

Baking Process

The biggest difference between Roman pizza vs Neapolitan pizza is the types of ovens used.

Roman pizzas mostly use an electric or gas deck oven or a baker’s hearth while on the other hand, it is required that pizzas be cooked in a wood-burning oven for Neapolitan pizzas. 

Cooking Process/Time

The other difference between Pizza Romana and Pizza Napoletana is cook time.

Neapolitan pizzas can cook in as little as 60 seconds at really high temperatures. The fastest cooking pizzas like the Pizza Tonda Romana take a minimum of 3 to 4 minutes at much lower temperatures.

The time to bake a Pinsa Romana or pizza al taglio can be as high as 25 minutes to achieve a golden crispy crust.

Type of Pan Used

The only type of pizza that uses a pan of any sort in this comparison is the Roman-style pizza al taglio which uses either a stainless steel or carbon steel pan that is placed right on the hearth deck in the oven.

The pan is oiled generously with extra virgin olive oil before the dough is added which helps give it its much desired crispy bottom. 

Serving Method

Italians eat pizza with a knife and fork and pizzas leave the kitchen unsliced. This applies to Neopolitan pizzas and Roman pizzas.

The only exception to this is pizza al taglio which is sold in strips cut from the larger rectangular pizzas. These can be eaten on the go unlike most other pizzas in Italy.

What is a Roman Style Pizza?

There are several different styles of pizza served in Rome and each style has its merit that can hold its own. They vary in dough thickness, types of toppings, cooking method, and how and where they are eaten. 

4 Types of Roman Pizza 

1. Pizza Al Taglio

This is pizza by the slice that is baked in a pan with a dough that is light and fluffy like focaccia.

A single pizza al taglio shop can have up to 10 different combinations of toppings on offer at any time.

Slices are weighed and sold by the kilo so you can ask for several small slices and try several different flavors.

2. Pinsa Romana

These unique pizzas are made with a special dough that is a combination of different milled grains such as rice, spelt, and whole wheat which gives it a nice flavor and easier to digest.

The dough is airy and cloud-like and the topping is kept very simple.

3. Pizza Alla Pala

Bakeries always have extra dough and these pizzas are a way for them to use it up. They roll it out and top it with some simple ingredients before the pizza is cooked in the bakery’s hearth oven.

The pizzas shine because of the quality of the doughs that are used which are the same as the amazing bread produced in Rome.

Pizza is sold by the slice and traditionally served on a wooden paddle.

4. Pizza Tonda Romana

This is the closest in resemblance to the round-style pizzas found in Naples and around the globe.

What makes this Roman-style pizza unique is its low hydration dough which contains olive oil and is rolled out very thin.

This gives the dough a crispy cracker-like texture. Unlike most pizzas, the sauce and the toppings go nearly right up to their edge.

Lastly, if you order multiple toppings, they will be separated into different sections of pizza.

Roman Pizza Dough 

There are three fairly distinct types of doughs used for Roman pizza doughs.

1. Pizza al Taglio dough – 75% or higher hydration* with some added olive oil and long cool fermentation.

2. Pinsa Romana dough – 70% hydration* using a combination of flours which can include, whole wheat, rice, soy, spelt, barley, millet, oats, and farro. The dough ferments for upwards of 24 hours.

3. Pizza Tonda dough – 50 to 55% hydration* with added olive oil and a short fermentation of around 6 hours.

*Hydration refers to the ratio of water to flour. The higher the percentage of hydration, the lighter and fluffier the dough and crust. Lower hydration will result in a drier and denser dough and crust.

Roman Pizza Crust

Of all the styles of pizza served in Rome, not one has a discernible or substantial crust.

The closest to a traditional crust would be the Pinsa Romana as the edges have some exposed dough that lacks sauce and toppings. 

Pizza Tonda Romana has a very thin line of un-puffed crust around the pizza as the toppings go almost right to its edge.

The low hydration in the dough also prevents the pizza from rising when it bakes.

Toppings

There are two approaches to pizza toppings on Roman-style pizza. 

1. Red Sauce or Olive Oil – Pizza Tonda keeps things fairly simple with a choice of red sauce or olive oil, followed by different variations of no more than four toppings. 

If you order multiple toppings, they will come separated on the pizza and not intermixed.

2. Anything Goes –  the second approach is every other type of pizza where anything goes as far as topping combinations of what is in season or whatever is currently inspiring the chef making the pizzas.

You will find slices with gorgonzola, pancetta, and pears and others with a combination of roasted tomatoes, prosciutto, and burrata. 

What is a Neapolitan Pizza or Pizza Napoletana?

In Naples, Southern Italy, the heritage of the modern Neapolitan pizza may be less than 150 years old, but it is held with the same kind of standards found in the most heavily protected traditional preparations and ingredients in Italy.

The techniques used by the “pizzaiolo” in the making of pizza Napoletana have been recognized by UNESCO and given its world heritage status.

These pizzas are very simple with a big emphasis on the dough and the crust as these are considered the star of the show.

The toppings are there in a supporting role and are not supposed to detract from the flavor and aromas of the bread portion of the pie. 

Characteristics of a Neapolitan Pizza

There are tight regulations that are set for the making of a Neapolitan pizza that must be strictly followed if the pizzeria wants to be certified by the Associazione Verace Pizza Napoletana. 

These rules apply to the making of the dough, how the pizzas are cooked and how the toppings are applied.

• The certification only applies to two types of pizzas: the Margherita and the Marinara. Any other type of pizza is not included.

• The pizza has to be round and close to 35 cm in diameter and be no more than a ¼ centimeter high anywhere it is touching the tomato.

• Ingredients need to be evenly distributed and the oil must be drizzled in a circular motion. 

• The cooked dough needs to be soft and elastic while being easily folded. 

• The pizzas must be cooked in a wood oven which has reached a temperature of about 485C° with a surface temperature of 380- 430° C 

• Only wood that is moisture-free and does not give off odors is allowed as this would cover or damage the aromas of the pizza.

• The Pizzaiolo must rotate the pizza several times changing the side closest to the fire several times. The cooking must not take longer than 60 to 90 seconds.

2 Types of Neapolitan Pizza

1. Margherita Pizza 

tomato, olive oil, mozzarella or fior di latte, grated cheese, and basil

2. Marinara 

tomato, olive oil, oregano, and garlic

Neapolitan Pizza Dough

What makes Pizza Napoletana great is its dough and how it’s cooked. It all starts with type 00 flour (doppio zero) which is made of finely milled wheat.

The flour is hydrated with about 62% hydration depending on factors like humidity and temperature. 

As far as yeast goes, only biologically produced compressed versions with low acidity are to be used and the resulting fermentation should be a minimum of 8 hours and no more than 24 hours.

Neapolitan Pizza Crust

The crust is puffed up and nearly hollow inside which is called “cornicione” in Naples.

The edges can be spotted but not burnt and give off the aromas of high-quality freshly baked bread. 

Toppings

There is little flexibility in this area, but only because good quality fresh tomatoes are not available year-round.

The ingredients are always of the highest quality and few exceptions are to be made when it comes to substitutions.

1. Fresh tomatoes – There are only three varieties that are used: San Marzano dell’Agro Sarnese-nocerino D.O.P, Pomodorino del piennolo del Vesuvio D.O.P, and Pomodorini di Corbara.

2. Peeled canned tomatoes – This area has a little wiggle room but peeled San Marzano tomatoes are preferred and they need to be drained and crushed by hand.

3. Olive Oil – Essentially any oil can be used as long as it has the same characteristics as extra virgin olive oil which means that everyone uses e.v.o.o.

4. Mozzarella cheese or Fior di Latte – There are multiple options for the cheese component. The best being mozzarella di bufala from Campania or certified Fior di Latte.

There is an exemption for Parmigiano-Reggiano Cheese that can be sprinkled over the pizza. 

5. Herbs – Only fresh basil and oregano are to be used.

Rules for Eating Pizza in Italy

There are a few rules that exist when it comes to eating pizza in both Naples and Rome that are important to know to prevent any cultural faux pas that might offend the locals. 

Remember, these are not our rules and are just how they do things in Italy. You can play by the rules or you stick out as an uncultured tourist. It’s your pizza!

1. Eat your pizza as soon as it’s served when dining at a restaurant or within 20 minutes of taking it away. The beloved aromas dissipate quickly!

2. Don’t ask for a small, medium, or large, there is only one size.

3. One pizza per person. Sharing a pizza is considered unthinkable.

4. Drink what you want with your pizza, but “when in Rome” drink a beer with your pie.

5. Pizza is eaten with a knife and fork, if you want to confirm you are a tourist, go ahead and have them slice it for you.

6. Do not eat pizza on a fountain or steps of a church as it is illegal.

Related: How do Italians Eat Pizza?

What Makes Neapolitan Pizza Different?

Neapolitan pizza is famous for its puffed “cornicione” crust and its simple but high-quality toppings that are cooked inside of a very hot wood-fired oven. 

What is so special about Roman-Style Pizza?

The best thing about Roman-style pizza is the variety and diversity of the different styles of pizza and toppings that are offered.

From the cracker-like pizza Tonda Romana to the fluffy and creative by the slice pizza al taglio, there is a pizza for every taste.

Roman-Style Pizza vs Neapolitan Pizza: Which one is our favorite?

We promised at the top of the post that we would tell what we thought was better between Neopolitan and Roman pizzas, and this is our honest opinion.

Although Neopolitan pizza is technically the superior pizza, we loved getting to eat as many as 10 different types of pizza al taglio at a time in Rome.

We got to experience the flavors and ingredients from all over Italy in one sitting, and that’s hard to beat. That Neopolitan crust did have us at first bite though!

Brief History: Roman Pizza and Neapolitan Pizza 

Both Roman and Neapolitan style pizzas have a relatively short history in the scheme of Italian cuisine.

The humble tomato was only brought to Europe in 1521, which means that tomato on a pizza was an impossibility before this time. 

Before the tomato showed up, there were many different types of bread including focaccia that were baked with or topped with different ingredients.

Some of these early renditions are very similar to some of the pizzas that you can find in Rome today.

On June 11, 1889, in Naples, the first Margherita pizza was made by a pizzaiola named Raffaele Esposito in honor of Queen Margherita of Savoy.

The Neapolitan pizza was born and the tomato and cheese pizza started to spread across Italy and the world. 

Around the 1940s, pizza started to gain in popularity in Italy, and pizzerias started popping up throughout the country to meet the demand of Italians and tourists alike.

Final Thoughts: Neapolitan Pizza vs Roman Pizza

The great debate between Roman Pizza vs Neapolitan Pizza isn’t so much of a competition as they both offer up very different pizzas with very unique approaches to how they are made. 

Arguably, they all have their place in the conversation for the best pizzas in the world.

Taste is subjective and variety is the spice of life. You may have a hankering for a slice of Pizza Bianco in Rome one day and be craving a wood oven Margherita pizza the next. 

Both Rome and Naples are one of the best cities in Italy for food. After exploring the differences between Roman pizza and Neapolitan pizza, which one would you go for?