Sure, pizza is pizza.
Wait a minute!
You may get a wide variety of Italian pizzas, from la pizza Napoletana to la pizza Romana, if you go to Italy (or even just Eataly!). There are many distinct kinds of pizza in Italy, just as there are various kinds of pizza in the United States, such as New York-style pizza, Chicago-style deep dish pizza, and so on.
Let’s dissect this pie and see how it’s made.
1. Napoletana Pizza
Pizza is taken quite seriously in Italy. Napolitan pizza, or la pizza napoletana, is always cooked in a wood-burning oven at high heat for just three minutes before being delivered immediately and eaten “the proper way.”
Learn the ins and outs of making authentic Neapolitan pizza, from working with the dough to matching wines.
1.) THE BASE IS CRITICAL.
The key to a delicious pizza is a dough that has been created with high-quality flour and allowed to rise for a number of hours. Here you may learn how to make a simple pizza crust.
2.) GET GOOD AT THE SYSTEM.
Our pizza making guide is based on the centuries-old expertise of pizzaioli (pizza makers).
3.) LET’S GET DOWN TO DETAILS.
You’re on the verge of become a master musician. Make our traditional Pizza Margherita and your home will taste like a Neapolitan restaurant in no time.
4.) SERVE WINE WITH PIZZA
Pizza without wine? What’s that? Well, it’s still tasty, and with our pizza-wine matching guide, you can discover the best combinations.
5.) Take your time and enjoy some high-quality pizza.
Think carefully before grabbing that first steaming slice, since there is “a correct way” to eat Neapolitan pizza. This is the Italian way to eat pizza.
2. Pizza alla Pala
From the focaccia alla genovese in the north to the pizza alla napoletana in the south, all regional styles of Italian pizza are equally celebrated at Eataly. However, at the moment, nothing can compare to the pizza alla pala of central Lazio. This flatbread’s wooden “paddle,” or pala, was invented in Rome.
Roman bakers use a high-hydration, slow-rising dough to create pizza alla pala, which they then stretch to a long thin shape before topping with complimentary toppings. Instead of using a wood-fired oven, as is traditional with Neapolitan pizza, the dough is cooked in an electric oven at 580°F for 10–12 minutes. After baking, the pizza is slid from the oven onto its eponymous paddle, topped with fresh toppings as desired, and served. Upon taking that first perfect bite, you’ll discover a delicate, fluffy inside behind the crust’s flaky shell.
This long Italian masterpiece is usually shared by the slice among a group of friends. Our Roman coworkers have spent the whole day at Eataly reminiscing about balmy summer nights spent in piazzas, enjoying pizza alla pala, wine, and beer.
3. The Roman Tonda Pizza
The pizza known as pizza alla pala is only one of several styles that can be found in Italy’s capital city. Pizza tonda Romana is a specialty of Roman pizzerias. This kind is incredibly round and flat, and it has a paper-thin crust. This variety’s crust is crispier and thinner than that of traditional Napoletana pizza.
4. Pizza al Taglio
Literally meaning “pizza by the cut,” pizza al taglio is the ideal pizza for dining on the street. It’s baked in a huge, rectangular pan before it is sliced into squares or long strips. When ordering pizza, clients may choose the thickness of their desired slice and pay accordingly.
5. Pizza Fritta
Fried pizza crust is called pizza fritta, and it’s a staple of Neapolitan street cuisine. It’s available in a wide variety of formats. For instance, a calzone is oblong whereas a montanara is spherical. Pizza fritta, like many other wonderful things, was created in the midst of a crisis. The cost of both mozzarella and firewood skyrocketed after WWII. To keep serving their staple meal, chefs in Napoli opted to fry the dough and use whatever fillings they had on hand.
Panzerotti are yet another kind of pizza fritta. Panzerotti are a kind of fried pizza that are formed into half moons and packed with pizza toppings including mozzarella, tomato, and ricotta before being deep fried. Though originally from Puglia, these dishes have gained widespread popularity throughout Italy.
6. Pizza al Padellino
Pan pizza, also known as pizza al padellino, is a kind of pizza traditionally made in individual pans. Imagine “deep dish” pizza made in an Italian restaurant. Pizza al padellino is a specialty of Turin, and it is distinguished by its thick, soft dough that browns very little while baking. You can put everything from prosciutto to mozzarella on it.