What Makes Neapolitan Pizza Different From Other Pizza Styles?

 Pizza can look simple, but the differences between styles can be surprisingly noticeable. Neapolitan pizza, in particular, has a distinct character that comes from its dough, shape, texture, and traditional preparation.

The style originated in Naples, Italy, and the Associazione Verace Pizza Napoletana has established detailed guidelines covering everything from the dough and shaping process to the finished pizza. Traditional Neapolitan pizza has a thin center and a raised, soft edge known as the cornicione. The official guidelines also specify a round shape and a soft, fragrant texture.

The Crust Is Part Of The Experience

One of the easiest ways to recognize a Neapolitan-style pizza is by its crust. Instead of a thick, uniformly crisp base, the center is thin while the outer edge rises and develops an airy texture.

The dough itself is traditionally made from flour, water, salt, and yeast. The AVPN guidelines also describe a fermentation and maturation process that can take several hours, followed by hand shaping before the pizza is topped and cooked.

That combination gives the pizza a texture that is quite different from heavier American styles.

Toppings Can Range From Classic To Creative

Traditional Neapolitan pizza is closely associated with simple combinations such as Margherita and Marinara. However, modern restaurants often use the basic style as a foundation for a much wider selection of toppings.

That variety is easy to see in Glendale. Art's Bakery currently lists 16 pizzas in its Neapolitan pizza collection, including Margherita, Pepperoni Roma, Bella Mushroom, Prosciutto Burrata, Spicy Chicken Pe