Different types of pizza you can find in Italy by region
There’s no doubt about it: pizza is one of the most popular foods in the world. And when it comes to pizza, Italy is king. Each region of Italy has its own spin on this classic dish, with variations in crust thickness, sauce quantity, and topping choices. In this article, we are going to take a look at the different types of pizza you can find in each region of Italy. So put on your stretchy pants and get ready for a delicious culinary journey!
Hailing from the region of Campania in southern Italy, Neapolitan pizza is considered to be the original Italian pizza. It is perhaps the most famous type of pizza in the world!
This style of pizza is characterized by a thin crust and a generous amount of tomato sauce. These days all rules have been bended, but if you want to stick to the classic Neapolitan pizza then you must stick to basic toppings, like fresh tomatoes, cheese and basil. An authentic Neapolitan might also allow you to add some prosciutto or mushrooms, but don’t try push it any further than that! Neapolitan pizza is about tasting the fresh ingredients, not about finding complex flavor combinations.
Neapolitan pizza is cooked in a wood-fired oven at high temperatures, which gives it a unique flavor that you can’t find with other types of pizza. Because the oven is so hot and the crust is so thin this type of pizza also cooks incredibly fast, as in under 60 seconds in some cases.
Naples might be the city were pizza originated, but Rome is the capital of Italy, and so they had to have not one but two types of pizza which can be considered roman pizzas.
Pizza al taglio
The first type of roman pizza is pizza al taglio, which translates as “pizza by cuts”. It’s usually rectangular in shape and is sold by weight. It is meant to be eaten with your hands, usually standing up or even while walking.
Pizza al taglio is characterized by a very soft crust which is almost doughy in texture, similar in a way to focaccia. This type of pizza is also usually cooked in a metal pan instead of a wood-fired oven, which gives it a slightly different flavor. It is usually topped with fresh vegetables, cheese, and cured meats, although there are endless possibilities when it comes to toppings.
You’ll usually find this type of pizza in bakeries or small stands, rather than restaurants, and it tends to be quite inexpensive.
The second type of Roman pizza is the pizza tonda. it’s a traditional round pizza that is usually served in pizzerias. This type of pizza has a thin and crispy crust, and is usually topped with tomato sauce, mozzarella cheese, and pepperoni or sausage.
Pizza tonda is cooked in a electric oven rather than a wood-fired one, which gives it a slightly different flavor. The dough is also allowed to rise for a bit longer than in the Neapolitan pizza.
Sicilian pizza, or sfincione, is a type of pizza that originated in the region of Sicily. It is characterized by a thick and spongy crust, which is usually about an inch thick. The dough is also pre-baked before toppings are added, which gives it a crispy texture.
The most traditional toppings for Sicilian pizza are a tomato sauce, onions, caciocavallo cheese, and anchovies. However, these days you can find Sicilian pizzas with all sorts of different toppings.
Sicilian pizza is usually cut into small square pieces, rather than being sliced like a traditional round pizza. This makes it easy to eat on the go, and is also perfect for sharing!
Tuscan pizza, or schiacciata, is a type of flatbread that is popular in the Tuscany region of Italy. It is usually made with a simple dough of flour, water, salt, and yeast, and then topped with olive oil and garlic. Sometimes other toppings like tomatoes or onions are added, but the most traditional schiacciata is simply topped with olive oil and garlic.
This type of pizza is usually quite large, and is meant to be shared. It is cooked in a wood-fired oven, which gives it a slightly charred flavor. The dough is also allowed to rise for a longer period of time than other types of pizza dough, which makes it nice and fluffy.
If you find yourself in the northwestern region of Italy then you’ll be able to try two delicious types of pizza from the Liguria region.
The first type of pizza is focaccia (where does focaccia end and pizza begin is a debate for another time), which is a flatbread that is similar to Tuscan pizza. It is usually made with a dough of flour, water, salt, and olive oil, and then topped with herbs like rosemary or sage. Sometimes other toppings like olives or cheese are added, but the most traditional focaccia is simply topped with herbs.
Focaccia di recco
The second type of Ligurian pizza is focaccia di recco, which is a type of flatbread that is filled with cheese. It is made with a dough of flour, water, salt, and olive oil, and then filled with fresh cheese. The dough is then rolled out thin and cooked in a wood-fired oven.
The cheese filling makes focaccia di recco quite rich, so it is usually served in small pieces. The dough is also quite thin, so the cheese filling is really the star of this dish.
As you can see, there are all sorts of different pizzas to be found in Italy. Each region has its own unique spin on this classic dish, so be sure to try as many different types as you can when you’re in Italy! I would personally love to take a road trip around Italy one day just to discover all their regional pizzas!