Who doesn’t love a pizza? Whether it be a tomato or barbecue base, thin or thick base or plain or stuffed crust- the variety of this doughy heaven is endless.
Of course we all know our beloved pizza comes from Italy. But did you know that across Italy there are many different types, each claimed by a particular region. Time to forget your Dominos stuffed crust with a BBQ base- this is how the real Italians do it.
1) Pizza Napoletana
As the name would hint at, this type originates in Napoli. One of the most famous types of Italian pizza, it must be made in a very specific way.
With a dough made of wheat flower, yeast, salt, and water that is left to rise for an entire day- this has a pillowy soft base. Rounded in to a disk shape and topped with a variety of ingredients, it is then cooked in a stiflingly hot wood-burning oven.
2) Pizza Tonda Romana
Again, you can probably guess where this one originates by its title. In Rome, you will find flat and thin crust- it is crispy and almost cracker like. Made round and topped with all sorts, they are never sparing with their helpings of mozzarella.
3) Pizza alla Pala
Also from the cities capital, the name means ‘paddle pizza’. It was created as a way to use up leftover bread in Roman bakeries.
The dough is stretched lengthways, topped with fresh ingredients and served on a paddle. Unlike the Napoletana, this dough is cooked in an electric oven and is highly hydrated.
4) Pizza al Taglio
Literally translating to ‘pizza by the cut’, this is the perfect type to enjoy on the go in the street. Baked in a large rectangular pan and then cut into squares, these slices are priced based on their weight and sold by the piece.
The novelty of this is you can choose how large or small of a slice you want. The answer is always a large one though- right?
5) Pizza Fritta
A Neapolitan classic, pizza fritta is fried dough and a perfect street food. It can come in many shapes and forms, for example, a montanara is round and a calzone is shaped like a half moon.
The signature fried dough was born out of crisis in World War Two, when the price of wood for pizza ovens and mozzarella skyrocketed.
To save costs, bakers would fry the dough to cook it instead, and filling it with any ingredients they had on hand. Most common in Puglia, pizza fritta can be found In many regions of Italy today.
6) Pizza Siciliana
Can you guess which region this one comes from? Correct- its Sicily. This type has a very thick crust with an almost sponge like consistency- perfect for those who love tucking in to a big doughy bite.
Baked in a rectangular pan and topped traditionally with a tomato base, anchovies, onions, oregano and a hard sheep’s milk based cheese. Its standout element is the breadcrumbs that are sprinkled on top after it is cooked, to help absorb the grease. This is often served as a street food instead of in pizzerias.
7) Pizza al Padellino
Translating to ‘pan pizza’, this variation is baked in small round pans that are deep dish. Most typically served in Torino, the thick and soft crust gets slightly browned when it is baked. Topped with a variety of ingredients, but most famously prosciutto and mozzarella.