Roman Pizza
When we talk about Roman style pizza, we typically refer to the pizza known for its crispy, thin crust – a style called pizza romana tonda. This pizza is thin and crispy throughout, and it rarely has the thick, airy edges that are characteristic of the Neapolitan style.
Roman pizza typically uses a dough with low moisture content, which gives it a crispy texture after baking. The pizza is baked at lower temperatures for a slightly longer time, which contributes to the crisp, crunchy crust. In our pizzeria and Wine bar on Vesterbro, we specialize in authentic Roman pizza. Here, you’ll experience crispy, authentic pizzas baked according to the traditions of Rome.
Characteristics of Roman Pizza:
- Very thin and crispy crust
- No high, airy edges
- Baked at lower temperatures for a longer time
Neapolitan Pizza
Neapolitan pizza, or pizza napoletana, is perhaps the most well-known Italian pizza style worldwide. This pizza has a very special, airy crust and a soft, high edge. Neapolitan pizza is traditionally round and baked quickly at very high temperatures (around 450-500°C) in a wood-fired stone oven.
One of the most famous Neapolitan pizzas is Pizza Margherita, created in 1889 by pizzaiolo Raffaele Esposito in honor of Queen Margherita. The topping consists of tomato, mozzarella, and fresh basil – ingredients that symbolize the colors of the Italian flag.
The dough for Neapolitan pizza contains high hydration, meaning it is moist and gets a characteristic airy crust after baking.
Characteristics of Neapolitan Pizza:
- Soft, chewy, and airy crust
- Baked at extreme heat (450-500°C)
- Simple topping with few high-quality ingredients
Sicilian Pizza
Sicilian pizza, known as sfincione in Sicily, is markedly different from both Roman and Neapolitan pizza. This style is typically baked in square or rectangular shapes and has a thicker, spongy dough with a crispy crust.
A traditional Sicilian pizza has a rich tomato-based sauce, often topped with anchovies, onions, oregano, and plenty of cheese. The texture of the crust is spongy and satisfying, making it ideal for a more rustic dining experience.
This pizza has historical roots in Palermo, where it was originally served as street food. Today, it is an important part of Sicilian culture and food tradition, with its strong flavor and rustic appearance reflecting the island’s history and gastronomic heritage.
Characteristics of Sicilian Pizza:
- Thick and spongy crust with a crispy edge
- Rich topping with bold flavors
- Baked in rectangular shapes
