While both incorporate a thin pizza crust the texture of the two is very different throughout. Neapolitan pizza has a very thin crust at the base, with dough that puffs up around the sides and provides for a very airy crust.
Consequently, what makes a pizza a Neapolitan?
Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy. This style of pizza is prepared with simple and fresh ingredients: a basic dough, raw tomatoes, fresh mozzarella cheese, fresh basil, and olive oil. No fancy toppings are allowed!
Then, what is Neapolitan pizza called?
What’s the difference between Neapolitan and Sicilian pizza?
Neapolitan Pizza generally contains mozzarella cheese. Whereas, Sicilian pizza has parmesan, caciocavallo, or toma. Sicilian Pizza can have any type of cheese except mozzarella.
Neapolitan pizza is largely defined by its pillowy, chewy crust. It is unique and recognizable at first glance by the slightly charred bubbles and puddle of red sauce with circles of white melted mozzarella and fresh green basil leaves.
Neapolitan pizza can have a wide variety of toppings and variations. Of these, Pizza Margherita is by far the most well known.
If you’ve truly never had this style of pizza, prepare yourself for the fact that it might be what you would term “soggy.” The liquid from the sauce and cheese tend to create a hot, soupy, molten area at the center of the pizza.
It makes the dough thin and soft, and the crust crispy from the wood-fired stone pizza oven. It has a light flavor that is not overwhelming, enhancing the flavor of the tomatoes, bufala mozzarella, and any other toppings you may desire on it. And there are so many varieties of toppings if you even want them.
Grimaldi’s serves Neapolitan style pizza which originated in, you guessed it, Naples, Italy. How can you tell a Neapolitan style pizza? It’s round, has a thin crust, tomatoes, mozzarella and a raised border. And, of course, it can have toppings as well.
The key characteristics of a perfect Neapolitan pizza are a super thin base with a crispy but light and airy crust. The base is typically topped with a tomato sauce and mozzarella cheese, as well as many other topping combinations.
The main difference between the pizza of Rome and Naples comes from the dough. In Naples it’s made with flour, yeast, water and salt; in Rome they add olive oil which means they can stretch the dough to be thinner.