Best Italian Pizza!! Which One!! Roman Pizza Dough VS Neapolitan Pizza Dough - Rome Italy Jun 2024

Today, we're diving into the delicious world of pizza by comparing two iconic styles: Roman pizza dough and Neapolitan pizza dough. These two varieties represent the pinnacle of Italian pizza making, each with its unique characteristics and flavors.
Let's explore what sets them apart and makes them so special:
"Neapolitan Pizza Dough"
First up is Neapolitan pizza, the undisputed queen of Italian pizzas. Known for its simplicity and authenticity, the Neapolitan pizza dough is made with just a few essential ingredients: water, salt, yeast, and flour. This minimalism is key to its perfection.
Fermentation: Neapolitan pizza dough undergoes a long fermentation process, typically ranging from 8 to 24 hours. This slow rise results in a light and easily digestible crust.
Texture: When baked, Neapolitan pizza features a puffy, airy crust with a slightly charred edge, known as the "Cornicione," while the center remains soft and tender.
Baking: The pizza is cooked in a wood-fired oven at extremely high temperatures, for a very short time, usually between 60 to 90 seconds. This quick bake gives the pizza its distinctive soft yet slightly crispy texture and that unmistakable flavor.
"Roman Pizza Dough"
Next, we have Roman pizza, also known as This style stands out with its different dough preparation and versatility as a street food favorite.
Fermentation: Roman pizza dough has a shorter fermentation time compared to its Neapolitan counterpart.
Texture: The hallmark of Roman pizza is its thin and crispy crust, especially at the base. Unlike the Neapolitan pizza, the edge is lower and crunchier.
Baking: Roman pizza is baked at slightly lower temperatures, afor a longer duration, about 10-15 minutes. This baking method ensures a crisp, crunchy texture that defines the Roman pizza experience.
Conclusion
Both pizzas offer extraordinary culinary experiences but in very different ways. Neapolitan pizza impresses with its soft, airy crust and authentic flavor, while Roman pizza delights with its crispy texture and versatile toppings.
Write me in the comments Which one do you prefer?
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[@paulschipper9428]

Sorry but the written information at the beginning this video is wrong. Neapolitan pizza dough has no oil whatsoever, it usually has a higher percentage of water, is stretched by hand and is baked between 450 and 500 degrees Celsius for about 90 seconds, giving a thin crispy layer on the outside of the cornicione (crust)and soft and pliable inside the cornicione and base. Roman pizza dough includes olive oil (usually), a lower percentage of water and is either stretched by hand, or with a rolling pin, and cooked at around 350 degrees Celsius for a two to three minutes, giving a crispier crust and base. Fermentation times for both are down to each individual pizzeria, some cool it in the fridge, some do it at room temperature. Additionally in Roma they also make "pizza in teglia" (pizza in a pan), also called pizza al trancio (pizza by the slice); this has a higher percentage of water, lots of olive oil and it is stretched into a well oiled rectangular baking pan with low sides. It is then baked at lower temperature for longer, usually in an electric oven, with the mozzarella only added at half way through the bake. Pizza in teglia is then sold by the slice.

[@eincan1313]

As I was reading the description in the video, I was saying all the same things in my head. Basic stuff they got wrong.

[@eincan1313]

One other thing they never mention is the size of the balls. There are some variations, but Neapolitan is typically in the 250-275g range with Tonda Romano in the 180-200g range.

[@paulschipper9428]

@@eincan1313 True, which is why the Romana has virtually no cornicione and what there is is often as crispy as a breadstick.

[@city.tourism]

Thank you for your comment and the information you gave us.❤

[@user-tu6qo6dd8z]

Roman pizza is the best

[@city.tourism]

I agree

[@iranempire313]

Both look delicious. But the neapoli dough seems more hygienic.👍

[@city.tourism]

Yes, you are right

[@joselopez-ru2zi]

Prefer Neapolitan way, more clean and precise.

[@city.tourism]

I agree!

[@AK-po5ew]

Bari style pizza for the win!

[@Sabberdrache]

First one looks really burnt 😢

[@city.tourism]

Unfortunately, this sometimes happened due to the high number of orders😕😕😕

[@majidfarmaieshi3094]

napoletana

[@Viral-Food-Travel-Channel]

all looks good to me lol

[@city.tourism]

Thank you for watching my video . I'm glad you enjoyed watching it!

[@majidfarmaieshi3094]

delicious

[@city.tourism]

Stay connected

[@Handlefuking12]

napoli best

[@city.tourism]

❤❤❤

[@beduin1979]

🍕🍕🍕🍕🍕

[@city.tourism]

❤❤❤

[@SansaraMilinda]

Roma its better

[@city.tourism]

Maybe it's because it was made in the traditional way and it was more interesting

[@masyul1]

👍👍👍

[@city.tourism]

🌹🙏🏻

[@masyul1]

Salam dari kami Indonesia