The Main Types of Italian Pizza
Pizza, a symbol of Italian cuisine around the world, comes in many regional variations, each with unique characteristics that reflect local tradition and ingredients.
Let's discover together the main types of Italian pizza, from the most famous to the lesser known.
True Neapolitan Pizza
True Neapolitan pizza is the mother of all pizzas, recognized as an Intangible Cultural Heritage of Humanity by UNESCO.
Characterized by a high, soft edge (cornicione) and a thin center, it is cooked for just 60-90 seconds in wood-fired ovens that reach 485°C.
The dough, prepared with soft wheat flour, water, salt and yeast, must rest and rise for a long time.
The two classic variations are the Marinara (tomato, garlic, oregano and olive oil) and the Margherita (tomato, mozzarella, basil and olive oil).
Roman Pizza
Unlike the Neapolitan pizza, the Roman pizza is characterized by a very thin and crunchy base, hence its name "scrocchiarella".
The edge is almost non-existent and cooking takes place at lower temperatures (around 350°C) for a longer time.
This type of pizza is often served by the slice in the capital's many bakeries.
Traditional ingredients include tomato, mozzarella, anchovies, oregano and olive oil.
Pizza al Padellino (or Pizza al Tegamino)
Typical of Turin, this pizza is cooked in small round metal pans.
It has a particular consistency: crunchy on the bottom and edges, but soft on the inside.
The dough, more hydrated than other types of pizza, is left to rise directly in the pan before being topped and baked.
The result is a pizza about 2 cm high, very tasty and with a unique texture.
Sicilian Pizza (Sfincione)
Palermo sfincione is a Sicilian specialty that stands out for its tall, soft base, similar to a focaccia.
Traditionally seasoned with tomato sauce, onion, anchovies, grated caciocavallo cheese and oregano.
A distinctive feature is the presence of breadcrumbs on the surface, which becomes crispy during cooking.
In other areas of Sicily there are variations such as the "scacciata" from Catania or the "a libro" pizza from Messina.
Gourmet Pizza
A contemporary evolution of traditional pizza, gourmet pizza is characterised by the use of refined, high-quality ingredients.
Often created by Michelin-starred chefs, this typology explores innovative combinations and cutting-edge preparation techniques.
The dough can be made with special flours, wholemeal flours or with long leavening.
The toppings range from DOP and IGP products to exotic or unusual ingredients for traditional pizza.
Fried Pizza
Born in the alleys of Naples during the post-war period as a cheap alternative to baked pizza, fried pizza has now become a sought-after specialty.
The dough, similar to that of Neapolitan pizza, is filled (usually with ricotta, salami, tomato and pepper), closed in a crescent shape and fried in boiling oil.
The result is a crispy shell on the outside and soft on the inside, with a stringy and tasty filling.
Pizza by the slice
Widespread throughout Italy but particularly popular in Rome, pizza al taglio is prepared in rectangular pans and often sold by weight.
The base is generally thicker than the round Roman pizza and can have different consistencies, from crispy to soft.
The main feature is the variety of toppings available, which allows customers to choose portions of different flavors.
It is the Italian street food par excellence.
White Pizza
As the name suggests, pizza bianca does not contain tomato sauce.
It can be simply seasoned with oil, salt and rosemary (like focaccia genovese), or enriched with mozzarella, vegetables, cured meats or other ingredients.
Very popular is the version with potatoes and rosemary or the one with four cheeses.
In some regions, such as Marche, there is also the "crescia", a variant of stuffed white pizza.
Discover all the secrets of Italian pizza
In our ebook "The Magic Art of Italian Pizza" you will find not only all the types of pizza described in detail, but also authentic recipes and professional techniques to prepare real Italian pizza both in a pizzeria and at home.
If you are interested in the paper version visit my sites:
Italian version: web https://lartemagicadellapizzaitaliana.jimdofree.com/
French version: https://lartmagiquedelapizzaitalienne.jimdofree.com/
English version: https://themagicalartofitalianpiz.jimdofree.com/