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Pizza is the popular food par excellence typical of the made in Italy gastronomic tradition: more than a dish, it is a true historical symbol of the beautiful country, and in particular of Naples. Its notoriety has made possible the birth of many variations of preparation all over the world, even if the most famous types of pizza are the Neapolitan pizza and the Roman pizza, or rather high and soft pizza – with a softer and sometimes stuffed edge. – and low crunchy pizza – with flattened edges. The Italian pizza masters – thanks to their creative flair – have made pizza an art, a real tool for personal work and social promotion. The factors that make each pizza dough different are many, first of all the ingredients: the most common are flour, water, yeast and salt, but what makes the difference between classic pizza and Roman pizza is the preparation, therefore the interactions, the uses and methods of mixing or processing these ingredients. To give an example: the characteristics of the pizza – therefore its final appearance, aroma, flavor and digestibility can change radically even for just one detail, that secret that makes one type of pizza unique rather than another. The preparation of the dough, the leavening, the shape and weight of the loaves, the spreading of the pizza dough disc and the ingredients used to garnish and season affect the quality of the final product. Based on all this, the result that pizza chefs obtain is always very different, to the point of being able to offer customers an almost infinite range of characteristics of flavors and formats: some pizzas will thus have a more pronounced edge, soft or crunchy, while others they will be more or less satiating.

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