How is Neapolitan Pizza Different from Other Styles?
- vidith cc
- Apr 7
- 4 min read
Updated: Apr 8
When it comes to pizza, few spark passion and debate. From crust thickness to sauce preference, the variations are endless. Among these many styles, the Neapolitan style pizza holds a special place in the hearts of pizza purists. With roots tracing back to Naples, Italy, this centuries old tradition has earned global acclaim for its balance of simplicity, authenticity and bold flavor. But what truly sets Neapolitan pizza apart from other popular styles? Let’s dive deeper and explore the unique features that make it stand out.
1. Crust and Dough
Neapolitan Pizza: The foundation of a great pizza lies in its dough, and the Neapolitan pizza is no exception. Crafted from just four humble ingredients—flour, water, salt and yeast — the dough undergoes a long fermentation process (often 24 hours or more). This slow rise develops a light, elastic and airy texture that puffs beautifully when baked at high temperatures. The result is a soft, chewy interior with a slight crispness on the edges and a signature char, or leopard spotting, from the wood-fired oven. The crust is thin and tender, with a pleasant tang from the fermentation.
Other Styles: Other styles vary greatly in dough composition and texture:
New York Style: Features a hand-tossed, thin and foldable crust with a slightly crispy bottom—ideal for on-the-go eating.
Chicago Deep Dish: Known for its thick, buttery and almost pastry like crust that lines a deep pan, forming a pizza more like a pie.
Detroit Style: Rectangular and thick, with a focaccia-like base that’s light and airy on the inside, but crunchy and caramelized along the edges thanks to cheese that melts against the pan.
Sicilian Style: Also square or rectangular, this style has a fluffy, bread-like crust, often thicker than Detroit but softer in texture.
2. Cooking Method
Neapolitan Pizza: Traditionally, Neapolitan pizzas are cooked in a blazing hot wood-fired oven that reaches temperatures of around 900°F (485°C). Because of this intense heat, pizzas bake in just 60 to 90 seconds, creating a soft, tender center and blistered, smoky crust. This quick cooking method preserves the freshness of the toppings and gives Neapolitan pizza its unmistakable flavor and texture.
Other Styles: Other pizza styles are typically cooked in gas or electric ovens at much lower temperatures:
New York Style pizzas are usually baked at around 500–600°F, which yields a longer baking time and a more uniformly browned crust.
Chicago Deep Dish requires extended baking—often 30 minutes or more to ensure the thick layers of cheese, sauce and toppings are fully cooked.
Detroit and Sicilian styles are baked in steel pans, sometimes with oil to help crisp up the base and can take 15–20 minutes or more to finish.
3. Ingredients
Neapolitan Pizza: This style champions simplicity and quality over quantity. The ingredients are few, but each one must be exceptional:
San Marzano Tomatoes: Grown in the volcanic soil of the Campania region, these tomatoes have a naturally sweet and tangy flavor. They’re typically crushed by hand and used raw as sauce.
Fresh Mozzarella: Often mozzarella di bufala (made from buffalo milk) or fior di latte (cow’s milk), known for their delicate, creamy textures.
Fresh Basil: Torn by hand and scattered over the pizza for a burst of aroma and flavor.
Extra Virgin Olive Oil: Drizzled lightly to add richness and elevate the natural taste of the toppings.
Sea Salt: Used to season the dough and sauce subtly, enhancing the core ingredients.
San Marzano Tomatoes
Other Styles: In contrast, other pizzas often take a more liberal approach to ingredients:
Cheeses: Include low-moisture mozzarella, provolone, cheddar and blends designed for melting and stretching.
Meats: Such as pepperoni, Italian sausage, bacon and even meatballs or pulled pork.
Vegetables: From classic mushrooms and onions to pineapple, spinach, or sun-dried tomatoes.
Sauces: May be sweetened, heavily seasoned with herbs, or swapped out entirely for white sauce, pesto or barbecue.
4. Serving Style
Neapolitan Pizza: Typically around 10 to 12 inches in diameter, Neapolitan pizzas are personal-sized and served whole rather than sliced. Due to the soft, thin center, they are traditionally eaten with a fork and knife. The texture is a key part of the experience—slightly wet in the middle, soft enough to fold and beautifully contrasted by the chewy, charred outer crust.
Other Styles: Serving varies depending on the region and the crust:
New York-Style: Slices are large, wide and thin, designed to be folded in half and eaten by hand.
Chicago Deep Dish: Served in thick wedges, often with a spatula and typically eaten with a knife and fork due to its layered and gooey composition.
Detroit and Sicilian Styles: Usually cut into square or rectangular pieces, making them easy to share and ideal for parties or groups.
Final Thoughts
While pizza has evolved into countless styles across the world, the Neapolitan pizza remains the benchmark for authenticity. It’s not just a meal — it’s an experience that honors centuries of tradition. Every bite celebrates craftsmanship, simplicity and balance. If you're craving a pizza that focuses on pure, high-quality ingredients and age-old techniques, Neapolitan is the way to go.
At Pomodoro Pizza Co, we proudly bring the essence of Naples to your plate with our range of hand-crafted Neapolitan pizzas. Whether you're a fan of the classics like Margherita and Quattro Formaggio, or you're feeling adventurous with Truffle Bianca or Spinach and Golden Garlic with Burrata, we've got a pizza that speaks your language.
Come taste the difference. One slice, and you’ll understand why this style has stood the test of time.
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