Neapolitan pizza originates from Naples and is recognized by UNESCO as an intangible cultural heritage. It traditionally uses simple ingredients—tomato, mozzarella, basil, and olive oil—cooked in a wood‑fired oven at very high heat, creating a soft, airy crust with characteristic leopard spots.

Roman pizza, known as "pizza romana" or "pizza al taglio," is typically thinner and crispier than its Neapolitan counterpart. It often features a wider variety of toppings, a light drizzle of olive oil, and is baked at slightly lower temperatures (300‑320 °C) for a longer time to achieve a crunchy texture.

In Naples, Neapolitan pizza is served whole, often with a few fresh basil leaves on top, a drizzle of extra‑virgin olive oil, and a sprinkle of grated pecorino. It is eaten with hands, folded slightly, and enjoyed immediately while the crust is still soft and blistered.

Roman thin‑crust pizza is a staple of casual gatherings, street food festivals, and aperitivo hours in Rome. It is commonly sold by the slice in bakeries and pizzerias, making it perfect for quick meals or social snacking.

Authentic Neapolitan pizza calls for 00 flour (11 % protein), San Marzano tomatoes, fresh mozzarella di bufala, fresh basil, and extra‑virgin olive oil. Substitutes like all‑purpose flour, canned peeled tomatoes, or low‑moisture mozzarella work, but they slightly alter texture and flavor.

Both Neapolitan and Roman pizzas pair beautifully with a simple arugula salad dressed with lemon and olive oil, a classic Caprese, or a glass of Italian Chianti or Frascati for a balanced meal.

Common errors include skipping the 20‑minute room‑temperature rest, using the wrong dough ball weight, over‑hydrating the dough, not draining mozzarella, and baking at insufficient temperature. Each mistake can lead to a dense crust or soggy pizza.

A 60% hydration provides a balanced dough that is pliable enough for thin‑crust stretching yet strong enough to hold air for the Neapolitan puff. Higher hydrations (70‑80%) can make the dough too sticky for precise portioning and may result in an overly airy Roman crust.

Yes. After the initial 20‑minute rest, portion the dough into balls, coat containers with olive oil, and refrigerate for 16‑24 hours. For longer storage, freeze the balls wrapped tightly; thaw in the fridge before the final hour‑before‑bake rest.

The Roman pizza should have a golden‑brown, crisp edge with a light puff in the center. The cheese should be melted but not browned, and the crust should emit a faint crunch when tapped.

The YouTube channel Vincenzo's Plate specializes in authentic Italian cooking, focusing on traditional techniques, regional recipes, and practical home‑cook adaptations of classic dishes.

Vincenzo's Plate emphasizes using a single versatile dough for multiple pizza styles, detailed hydration control, and clear visual cues for each step, whereas many other channels teach separate doughs for each style.