The origins of pizza
Pizza, one of the most beloved dishes worldwide, has a history that spans centuries and cultures. While today it is most often associated with Italy, its origins are the result of a long process of cultural exchange and culinary evolution. The concept of "flatbread with toppings" existed in ancient civilizations, such as the Egyptian and Greek, but it was in Rome that focaccia—made with flour, water, salt, and oil—became a dish similar to modern pizza. Ancient Romans, including emperors like Tiberius and Nero, consumed flatbreads topped with herbs and cheese, which are considered the precursors of today’s pizza.
The birth of modern pizza
Naples, Italy, is widely recognized as the birthplace of modern pizza. In the 18th century, the working-class poor in Naples needed quick, affordable meals, and pizza became their go-to food. Sold in outdoor markets and by street vendors, pizza became an accessible and nutritious food for the people of Naples. This marked the beginning of an evolution that would turn pizza into a global phenomenon.
The most famous pizza style, Neapolitan pizza, originated in Naples. Its worldwide fame skyrocketed in 1889 when baker Raffaele Esposito created the "Pizza Margherita" to honor Queen Margherita of Italy. This pizza, symbolizing the colors of the Italian flag, featured tomatoes, mozzarella, and basil, becoming the iconic dish we know today. The Pizza Margherita marked a turning point in the history of pizza, transforming it from a simple street food to a symbol of Italian culinary culture recognized worldwide.
Roman-style pizza: A distinction between styles
When it comes to Roman-style pizza, there are two main variants that differ in preparation, shape, and serving method: Roman-style pizza by the slice (pizza al taglio) and Roman-style pizza served as a whole pie (pizza tonda al piatto).
Roman-style pizza by the slice
It’s baked on a tray and typically sold by weight, allowing customers to choose their portion size. The toppings range from traditional to more creative combinations, offering a wide variety of options to suit all tastes. The crust is particularly crispy, and the flavor is more intense, thanks to the longer, even baking on the tray. The dough stands out due to its high hydration level, ranging from 70% to 90%, giving the crust a soft interior and crispy exterior, creating the so-called "cloud in your mouth" – a perfect balance between lightness and crunchiness.
Roman-style pizza Tonda (round pizza)
The round Roman pizza, served on a plate, is a thinner and crispier version of Neapolitan pizza, but with a lighter base and a fine, crunchy crust. It is prepared using a traditional pizza-making technique but with a different baking method that makes it less soft and more crunchy, resulting in a unique texture. This pizza is usually served as a single dish with various toppings, often with richer flavors thanks to the high-quality ingredients used.
Roman-style pizza vs. Neapolitan pizza: The differences
While Neapolitan pizza is famous for its high and soft crust, Roman-style pizza tonda presents a completely different approach both in preparation and final result. The two pizzas, although sharing some common roots, differ in various aspects that determine their texture, taste, and visual appearance.
The Crust
Neapolitan pizza is characterized by a soft, high, and airy crust with a light border, making it easily recognizable. This crust is achieved by using a natural leavening process, which is better suited for being baked at high temperatures in a wood-fired oven, creating a soft and slightly elastic pizza. Roman-style pizza tonda, on the other hand, has a thinner, crunchier crust throughout. The base of Roman pizza is drier and lighter, without the softness typical of Neapolitan pizza, making it perfect for those who prefer a crispier and less soft final result.
Shape
Neapolitan pizza has a perfectly round shape, traditionally smaller than Roman-style pizza, and is usually served as a whole pie. Its round shape symbolizes tradition and classic appeal. Roman-style pizza tonda, while maintaining the round shape, generally has a larger diameter and a thinner base, allowing for greater crunchiness. Furthermore, Roman-style pizza tonda can be served in larger portions compared to Neapolitan pizza, providing more room for toppings across the surface.
Baking method
Neapolitan pizza is baked in a wood-fired oven at very high temperatures (about 800°F / 430°C), which allows the pizza to cook quickly while maintaining its softness and characteristic "charred" edges. Roman-style pizza tonda, however, is baked in an electric or gas oven at slightly lower temperatures, allowing for more uniform cooking and usually resulting in a crunchier and crispier product throughout its surface.
Taste and Texture
Neapolitan pizza has a delicate flavor, with a texture that changes between the crust and the center, which remains moist and soft. This contrast in textures is what makes Neapolitan pizza unique. Roman-style pizza tonda, on the other hand, has a more uniform and crunchy texture, making it ideal for those who prefer a pizza that is less "moist" and offers more resistance when cutting.
Best pizza in Copenhagen?
If you're craving the best pizza in Copenhagen, here are some recommendations:
If you're in the mood for Roman-style pizza in Vesterbro, come visit us at Pizzeria MaMeMi, for a Neapolitan pizza in the same area, you should try Surt.
Another great Neapolitan pizza option is Bæst in Nørrebro.
For those seeking something a little different, gluten-free pizza Copenhagen options are becoming increasingly popular in every pizzeria.
Don’t forget to check out pizza delivery Copenhagen services for a convenient pizza night at home.
Or, if you’re looking for a perfect pairing of natural wine and Roman-style pizza, book your table here.
