Italian Pizza Styles Comparison

Italy has five major pizza styles: Pizza Napoletana (round, soft, charred cornicione, Naples origin), Pizza Romana al piatto (round, thin, crispy throughout, Rome), Pizza in teglia (sheet pan, thick and airy, Roman origin), Pizza in pala (oval, elongated, sold by piece), and Pinsa Romana (oval, mixed-flour, very digestible). Each has distinct dough, baking method and cultural tradition.

Pizza Napoletana STG (Specialità Tradizionale Garantita — a European quality mark) is the only pizza style with a formal EU specification. Requirements: Tipo 00 or 0 flour, water, salt, yeast only (no oil); hand-stretching; wood-fired oven at 430–450°C; baking time 60–90 seconds; characteristic soft centre with raised, slightly charred cornicione. The pizza must fold without cracking (four-leaf fold — 'portafoglio').

Yes. Pizza Romana al piatto (scrocchiarella) is characterised by a thin, uniformly crispy base throughout — unlike Napoletana which has a soft, wet centre. It is made with a slightly wetter dough (62–68%), baked at 280–300°C for 3–5 minutes. It is considered the antithesis of Napoletana — no puffy cornicione, no soft centre, maximum crispiness.

Pizza al taglio (literally 'pizza by the cut') refers to pizza sold by weight, cut from a rectangular sheet-pan base. In Rome, pizza in teglia al taglio is the street food of choice — priced per 100g or per piece. The Roman tradition uses a very high hydration dough (75–85%), baked in oiled metal trays, with an extremely open, airy crumb. Different from Sicilian sfincione which is thicker and oil-braised.

Digestibility roughly correlates with fermentation time and flour quality: Pinsa Romana (48–72h fermentation, mixed grains) is generally considered the most digestible. Followed by cold-proofed Napoletana (24–48h), pizza in teglia with long fermentation, and pizza in pala. Short-rise direct pizzas are the least digestible. The extended fermentation breaks down complex starches and partially pre-digests gluten, reducing digestive load.

Yes. While Napoletana and Romana are the most internationally known, regional variations include: Sicilian sfincione (thick, spongy, braised in olive oil, tomato, onion and anchovies), pizza al padellino (Torino — individual thick-pan pizza), pizza fritta (Naples — fried, not baked), pitta 'mpigliata (Calabria), and focaccia Genovese (Genoa — technically a focaccia but often called 'pizza' locally).